Cold weather, hot healthy soup, why not? This Creamy Chicken Soup is packed with chicken, vegetables and a thick creamy soup base. You will get a spoonful of filling soup that will keep you warm and cozy.
Blogging my seem like an easy thing to do but in reality it takes a LOT of time to finish a single post. In my Take a Peek at the Behind The Scenes of Food Blogging, I shared with you my process when creating a post. Although it takes a lot of time, it gives me a lot of joy doing thing. Blogging keeps me sane 🙂 and help me balance my life between work and personal time. I love sharing recipes with you as well as my travel escapades. I had been busier lately with work and I started making my meals on the fly, you know whatever I have on hand. Something that I do not have to plan just like when creating a posts for the blog. I thought I would create a short post about this, not as elaborate as my full post but enough to give you idea on how you can make it at home. This will be easy and quick recipes that you can make in less than 30 minutes max or even 5 minutes less. We all need a short break from the kitchen, but that doesn’t mean we have to stop making delicious meals to nourish us.
Today’s Quick & Easy Recipe
We’re making soup today. It’s the time of the year where Soup often finds its way to my meals almost every week. I like making 2-3 servings of soup enough for the week. This soup has been in my soup rotation lately and even more when I have leftover rotisserie chicken in my fridge, such a great way to use it for soup like this.
You can use fresh chicken, probably that is what most of you have. If doing so, have it cook with the vegetables when you sauté them, cook just until no longer raw. You will have to simmer the soup in a broth and that step will finish cooking the chicken. I used chicken breast, shredded chicken thighs will work too.
Now for the veggies, I used celery, carrots and potato. You can change the veggie mix, green pea, mushroom are good options too. If you want to add some leafy greens, Spinach m, Kale and Swiss chard are great options.
For the creamy base, milk, cream and the addition of flour made the consistency thick and creamy. If you want it less thick and creamy, you can skip the adding of flour to make a roux, or use milk instead of cream, or use half milk and half cream. It’s up to you. I happen to have cream that I need to use to I added cream instead.
This soup is very easy to make and comes in less than 30 minutes. The kind of soup that is cozy delicious but will not require too much work. I love that, I hope you do too.
Let’s get cooking!
- 1 small Chicken Breast – cooked and shredded
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- 1 tablespoon All-Purpose Flour
- 2 cloves minced Garlic
- 1/4 cup Carrots – cubed
- 1/4 cup Celery stems – chopped
- 1/4 cup Potato – cubes
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Italian Seasoning
- 1/2 teaspoon Sugar
- 3 cups Chicken Broth
- 1/3 cup Cream or Milk
- Add oil to a heated pan. Add the celery, carrots, garlic and potato. Saute for 2 minutes. Add butter and wait until it is fully melted. Add flour and cook for another 2 minutes to remove the raw taste.
- Add the chicken broth and bring to a simmer until the vegetables are cook.
- Add the shredded chicken, salt, black pepper, sugar, Italian Seasoning. Add the cream and bring to a simmer.
- Taste and adjust seasoning as desired.
- Serve with toast or salad.
Serves 2 -3
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