CREAMY CHICKEN VEGETABLE SOUP
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
CREAMY CHICKEN VEGETABLE SOUP
This is great for a cold winter night. Use a good canned or homemade chicken broth. I sometimes use a store bought rotisserie chicken, which adds another dimension to the flavor.
Provided by Hey Jude
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth to a boil in a 5-qt.Dutch oven.
- Add rice, cover, reduce heat and simmer for 10 minutes.
- Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
- In a small pan over medium heat, melt butter.
- Stir in flour and cook, stirring, until mixture is bubbly.
- Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
- Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
- Stir sauce into soup mixture.
- Stir in chicken and onions, season to taste with salt and pepper.
- Cook until heated through, about 1 more minute.
- Sprinkle with parsley.
- Serve with warm rolls and a salad.
Nutrition Facts : Calories 789.7, Fat 50.2, SaturatedFat 28, Cholesterol 203.8, Sodium 1460.4, Carbohydrate 42.1, Fiber 3.8, Sugar 6.3, Protein 41.8
RICH CREAM OF CHICKEN SOUP WITH VEGETABLES
I have made this a couple times now and it's time to make it again! From "The Big Book of Soups & Stews". I have used FF half and half and it turned out well.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot over medium heat, melt butter.
- Add onion, celery, and carrot. Saute' for 2 minutes.
- Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
- Add flour and stir until bubbly.
- Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
- Reduce heat to medium-low.
- Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
- NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
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