This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. Feel free to play around with the herb combination; I also like it with oregano and dill.
Creamy Chicken Vegetable Soup
This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. Feel free to play around with the herb combination; I also like it with oregano and dill.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery sliced
- 1 1/2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups chopped cooked chicken
- 1 large potato peeled and cubed
- 1/3 cup frozen peas
- 1/3 cup frozen corn kernels
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup half-and-half
Instructions
- 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.
