By Geneviève O’Gleman, nutritionist, savourer.ca
Photo credit: Maude Chauvin
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Chop the onion and celery. Cut the chicken into cubes.
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In a large pot, heat 15 ml (1 tbsp.) of olive oil over medium-high heat. Add the onions, celery, and chicken. Cook 5 minutes, stirring occasionally.
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Meanwhile, pour evaporated milk into a measuring cup. Add the flour and whisk until smooth.
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Pour the flour and milk mixture into the pot. Add broth and salt. Bring to a boil over high heat. Reduce heat to medium-low. Let simmer uncovered 15 minutes.
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Meanwhile, slice the mushrooms and dice the pepper.
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In a medium non-stick skillet, heat remaining olive oil (15 ml / 1 tbsp.) over high heat. Add the mushrooms, pepper, and corn. Cook 5 to 7 minutes, or until vegetables are golden, stirring occasionally.
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Place the slices of prosciutto on a microwave-safe plate. Cook 1 to 2 minutes, or until prosciutto is crispy.
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Divide soup into 4 bowls. Garnish with vegetables and crumble prosciutto over top.
Keeps up to 2 days in the fridge and 6 months in the freezer.
NOTE
You can change up the vegetables in this recipe according to what’s in your fridge: sliced zucchini and carrots, frozen peas, chopped leeks . . . use whatever you have on hand!