Description
A rich and hearty creamy chicken vegetable soup perfect for a comforting meal.
Ingredients
Scale
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 to 4 medium Yukon gold potatoes, peeled and cubed
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 5 to 6 cups chicken broth
- 1 cup heavy cream
- 3 cups diced cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- In a Dutch oven or soup pot set over medium heat, melt the butter.
- Add the onion, carrots, celery, and potatoes. Sauté until the vegetables start to soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for about 2 minutes.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the soup to a simmer and cook until it thickens slightly.
- Stir in the heavy cream until fully integrated.
- Add the diced cooked chicken, frozen peas, frozen corn, and fresh thyme. Season with salt and pepper.
- Allow to cook for about 10 more minutes until everything is heated through.
- Ladle the hot soup into bowls and garnish as desired.
Notes
- This soup can be refrigerated for up to 3 days.
- It can also be frozen for up to 3 months.
- Feel free to add other vegetables like bell peppers or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4 grams
- Sodium: 900 milligrams
- Fat: 25 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 22 grams
- Cholesterol: 80 milligrams