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Creamy Chicken Vegetable Soup

4

55 min

Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup Photo 1

Time

55 min

Serving

6 persons

Calories

254

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. Feel free to play around with the herb combination; I also like it with oregano and dill.

Ingredients

  • unsalted butter: 2 Tbsp
  • onion: 1 piece (chopped)
  • carrots: 2 piece (chopped)
  • stalks celery: 2 piece (sliced)
  • 1/2 tablespoons all-purpose flour: 1 piece
  • chicken broth: 4 cups
  • cooked chicken: 2 cups (chopped)
  • potato: 1 piece (cubed)
  • frozen peas: 0.33333 cup
  • frozen corn kernels: 0.33333 cup
  • parsley flakes: 1 tsp (dried)
  • marjoram: 0.5 tsp (dried)
  • thyme: 0.5 tsp (dried)
  • salt: 0.5 tsp
  • black pepper: 0.25 tsp (freshly ground)
  • half-and-half: 0.5 cup

Metric Conversion

Stages of cooking

Creamy Chicken Vegetable Soup Photo 21
Creamy Chicken Vegetable Soup Photo 32
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  1. Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
    Creamy Chicken Vegetable Soup Photo 2
  2. Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.
    Creamy Chicken Vegetable Soup Photo 3
  3. Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken. Cook’s Note The longer the soup sits off of the heat, the thicker it gets. At 10 minutes, it is the consistency I like, but let it sit longer if you prefer a thicker soup.
    Creamy Chicken Vegetable Soup Photo 4

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