Creamy Chicken Vegetable Soup [Video+Recipe]
Serving: 4 portions
Equipment
Ingredients
- 2 rotisserie chicken breasts or chicken thighs (skinless)
- 2 tablespoons salted butter
- 1 large white onion (about ¾ lb) minced
- 3½ tablespoons all-purpose flour
- 2 cups heavy cream [1 liter], or 4 cups of milk
- 1 quart chicken broth or vegetable stock [1 liter] low sodium or unsalted
- 1 bay leaf
- 1 teaspoon crushed garlic
- 10 ounces floury potatoes diced (about 2 cups)
- ½ cup frozen peas
- 1 medium carrot peeled and chopped into small-sized pieces
- 3 stalks of celery thinly sliced
- ¼ teaspoon dry thyme leaves
- ¼ teaspoon nutmeg freshly-grated
- ¼ teaspoon freshly-cracked black pepper freshly-cracked, or ground
- 1½ teaspoon salt or more to taste
- 2 tablespoons minced flat parsley plus extra leaves for garnishing
Instructions
1. Mincing the chicken
- Mince or shred the skinless rotisserie chicken breasts.
2. Preparing roux
- Melt butter in a large pot over very low heat. Once the butter has melted add onion. Cook and stir until the onion has become translucent.Add the flour and whisk vigorously to mix well. Once the flour has changed to a more transparent color, add the chicken and garlic and stir to combine.
3. Adding liquids
- Pour in the cream, chicken stock, bay leaf, and 4 cups of water and stir to combine.Bring to medium heat, and bring the liquids to a gentle boil.
4. Adding vegetables
- Add potatoes, peas, carrot, celery, thyme, nutmeg, ½ teaspoon of pepper, and a teaspoon salt.Cover and simmer until all the vegetables are cooked through and tender (15-20 minutes)
5. Season and serve
- Once the vegetables are cooked, season with salt and pepper to taste.
6. Serve
- Remove from the heat and stir in parsley and serve.
Nutrition
Calories: 1083kcal | Carbohydrates: 17g | Protein: 88g | Fat: 75g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 466mg | Sodium: 2889mg | Potassium: 433mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4629IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 1mg
