Country Chicken-and-Buttermilk Soup

Ingredients

• 1 tablespoon butter 
• 0.5  carrots peeled chopped
• 1 rib celery chopped
• 1.5 pounds skinned and boned chicken breast halves 
• 5 cups chicken broth fat-free low-sodium
• 0.5 cup flour all-purpose
• 0.5 cup corn kernels fresh
• 1 tablespoon parsley fresh chopped
• 0.5 cup peas fresh green
• 2 cups nonfat buttermilk 
• 0.5 teaspoon pepper dried red crushed
• 2 medium size potatoes red cut into wedges
• 0.5 teaspoon salt 
• 0.3 large onion white coarsely chopped
• 1 teaspoon worcestershire sauce 

Equipment

• sauce pan
• dutch oven

Directions

1. Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done.
2. Drain, reserving 4 cups broth.
3. Let chicken cool, and chop.
4. Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender.
5. Add reserved broth, and simmer 30 minutes or until potato is tender.
6. Add chicken, peas, corn, and parsley.
7. Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.