Creamy Chicken Soup

All the goodness of chicken soup, with a satisfying creamy broth enriched with milk, mushrooms and parmesan cheese.

Ingedients:
4 skinless, boneless chicken breasts, chopped
3 tbsp whole wheat flour
1/4 tsp salt
1/4 tsp black pepper
1 tbsp canola oil
1 large onion, chopped
5 carrots, sliced
1 celery stalk, sliced
1/2 cup mushrooms, finely chopped
3 garlic cloves, minced
1/4 cup cooking sherry or dry red wine
1 tsp chicken bouillon + 2 cups water, or 2 cups chicken broth
2 tbsp chopped fresh parsley, or 2 parsley herb ice cubes
1 small can evaporated milk
1/4 cup grated parmesan cheese, or to taste

Combine the flour, salt and pepper in a bowl. Add the chicken, and toss to coat.

Heat the oil in a pot over medium-high heat. Add the chicken and fry to golden-brown. Remove to a bowl. Bits will stick to the pan; this is okay.

Add all the vegetables and the wine, and use the liquid to deglaze the pan (that means, scrape up the tasty browned bits stuck to the bottom). Saute until the mushrooms give up their liquid, and add the broth. Bring to a boil, and cook for 5 minutes.

Add the chicken and all the other ingredients. Cook and stir until thoroughly heated and the cheese has melted into the broth.