CookPal AI
Creamy Chicken Vegetable Soup

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

1

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

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.

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.

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.