Description
A comforting chicken and vegetable soup perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 medium potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat, then add onion, carrots, and celery. Cook for 5 minutes, stirring until softened.
- Add garlic and cook for 30 seconds. Sprinkle flour over vegetables and stir constantly for 1 minute to remove raw flour taste.
- Slowly pour in chicken broth while stirring to create a smooth thick base.
- Add potatoes, salt, pepper, and thyme, then simmer for 15 minutes until potatoes are tender.
- Stir in cooked chicken, peas, and corn, and simmer for 5 minutes.
- Add milk or cream and gently heat without boiling, then taste and adjust seasoning.
- Garnish with parsley and serve hot with biscuits or bread.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Add other vegetables like green beans or bell peppers as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg