Creamy Chicken Vegetable Soup

Name: Creamy Chicken Vegetable Soup
Total time: 35 min
Yield: 6 Servings
Ingredients: 2 tablespoons unsalted butter; 🌾 1 1/2 tablespoons all-purpose flour; 4 cups chicken broth; 🥛 1/2 cup half-and-half; 🍗 2 cups cooked chicken; 🥬 2 stalks celery, sliced; 🥔 1 large potato, peeled and cubed; 🍃 1/3 cup frozen peas; 🌽 1/3 cup corn kernels; 1 teaspoon dried parsley flakes; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 🧂 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Cost $12, save $8

Source: Recommended by CookPal

35 Min
6 Servings
$12

Creamy Chicken Vegetable Soup

Cost $12, save $8

Source: Recommended by CookPal

35 Min
6 Servings
$12

INGREDIENTS

Base
- 2 tablespoons unsalted butter
- 🌾 1 1/2 tablespoons all-purpose flour
- 4 cups chicken broth
- 🥛 1/2 cup half-and-half
Protein
- 🍗 2 cups cooked chicken
Vegetables
- 🥬 2 stalks celery, sliced
- 🥔 1 large potato, peeled and cubed
- 🍃 1/3 cup frozen peas
- 🌽 1/3 cup corn kernels
Seasonings
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 🧂 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper

STEPS

Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.

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.

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.

NUTRIENTS

Per 1 serving

🔥

254

Calories

15
Protein
21
Carbs
13
Fats

💡 Feel free to replace chicken with turkey for an alternative flavor.Add more herbs like oregano or dill for a personalized touch.This soup stores well and can be reheated for quick meals within 3-4 days.For a lower-calorie version, substitute half-and-half with low-fat milk.