Hard Soup

Creamy Chicken Vegetable Soup

Name: Creamy Chicken Vegetable Soup
Prep time: 28 min
Cook time: 75 min
Total time: 103 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

1h 43m

28m prep · 75m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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.