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.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion , chopped
- 2 carrots , peeled and chopped
- 2 stalks celery , sliced
- 1.5 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken
- 1 large potato , peeled and cubed
- 0.33 cups frozen peas
- 0.33 cups corn kernels
- 1 teaspoon dried parsley flakes
- 0.5 teaspoons dried marjoram
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 cups half-and-half
Instructions
-
1
Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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