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Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

Krysta
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Stand Time 10 minutes
Total Time 55 minutes
Course Soup
Servings 6
Calories 254 kcal

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.