Description
Creamy Chicken Vegetable Soup
Ingredients
2 tbsp olive oil or butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
1 cup sliced mushrooms
3 cups cooked shredded chicken
4 cups chicken broth
1 cup heavy cream (or half-and-half)
1 cup frozen peas
1/4 cup flour (for thickening)
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Directions
Sauté veggies: Heat olive oil or butter in a large pot over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Cook until softened, about 5-7 minutes.
Make the roux: Sprinkle the flour over the veggies and stir well, cooking for 1 minute.
Add broth and chicken: Gradually pour in the chicken broth while stirring to avoid lumps. Add the shredded chicken, thyme, parsley, salt, and pepper. Bring to a simmer.
Stir in cream: Reduce the heat to low and stir in the heavy cream. Add frozen peas and let cook for another 5 minutes.
Serve and enjoy: Garnish with fresh parsley if desired and serve warm with biscuits or crusty bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~300 kcal per serving
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