CREAMY CHICKEN VEGETABLE SOUP RECIPES

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CREAMY CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Creamy Chicken Vegetable Soup Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 13

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

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, FatContent 24g fat (15g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 1324mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 32g protein.

QUICK AND EASY CREAMY VEGETABLE SOUP - EASY RECIPES FOR ...



Quick and Easy Creamy Vegetable Soup - Easy Recipes for ... image

This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield Makes 4 to 5 Servings

Number Of Ingredients 12

1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk

Steps:

  • Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
  • Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
  • Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
  • Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
  • Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
  • Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.

Nutrition Facts : Calories 234, ProteinContent 6 g, CarbohydrateContent 41 g, FiberContent 7 g, SugarContent 8 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 6 mg

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