Creamy Chicken Vegetable Soup
Creamy Chicken Vegetable Soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, creamy chicken vegetable soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Creamy Chicken Vegetable Soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Creamy Chicken Vegetable Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook creamy chicken vegetable soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy Chicken Vegetable Soup:
  1. Prepare 1 bunch Broccoli
  2. Take 1 potato
  3. Make ready 1 large carrot
  4. Get 1 dry onions chopped
  5. Get 1 chicken breast / chopped
  6. Prepare Pinch oregano
  7. Take Salt & pepper
  8. Take 2 Tbsp butter
  9. Get 1 Tbsp flour
  10. Take 1 cup milk
  11. Prepare 1 Tbsp heavy cream

Rate this Recipe Print Recipe Pin Recipe. In a large stockpot, combine the chicken parts with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion, and coarsely ground black pepper. In a soup pot over medium heat, melt butter. Add flour and stir until bubbly.

Steps to make Creamy Chicken Vegetable Soup:
  1. Wash all veggies, peel and chop them
  2. Put them all in a large pot with water until water barely comes over vegetables. Boil, add chopped chicken, salt, pepper and oregano
  3. When chicken and veggies are cooked, transfer them to a deep bowl with some its juice . Using hand blender, purée .
  4. Transfer purée mixture back its original pot, turn on the stove top, lower heat. In a sauce pan. Melt butter add 1 tbsp flour, keep stirring, then add cup of milk
  5. Veggies must not flooding, you will add béchamel sauce so you don't want watery soup. If you think it is necessary at this point remove the juice of veggies, then add béchamel sauce/ milk mixture .
  6. Add two spoons of heavy cream. Taste the soup it is salty enough, boil 2 minutes. That's all

In a soup pot over medium heat, melt butter. Add flour and stir until bubbly. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Gradually pour in the stock and the milk, stirring every few minutes and allow to come to the boil.

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