• 24 oz cooked chicken meat
  • 2½ c water
  • 1 tsp Shirley J Chicken Bouillon
  • ¾ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
  • onion, minced
  • carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ tsp dried tarragon
  • ½ c frozen peas
  • 1 Tbsp fresh parsley, chopped

Put 2 Tbsp of water in large pan and sauté carrots and onions until clear, add garlic and cook for 30 seconds more. Add water, Shirley J Chicken Bouillon and Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), mix until thick, add all the spices and chicken, cook for 10 minutes. Right before serving add the peas and stir, top with parsley.

Serve over waffles.

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