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Creamy chicken soup with vegetables
Ingredients:
For the soup:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves of garlic, including carrots
3 medium carrots, peeled and chopped
2 stalks celery, chopped
1/ 2 tea tablespoons dried thyme
1/2 teaspoon dried parsley
Salt and pepper to taste
4 cups chicken broth
2 cups cooked chicken, shredded (use leftover rotisserie chicken)
1 cup heavy or half-and-half
1 /2 cups frozen peas
1/2 cup frozen corn
Optional additions:
1/2 teaspoon dried rosemary
1/2 cup flour for small pastas, such as orzo or skillet, and for extra filling
Ingredients:
Large pot or Dutch oven oven
Knife and cutting board
Measuring cups and spoons
Directions :
Fry the aromatics:
Heat the olive oil in a large pot or pan over medium heat.
Add the fried onion and minced garlic, cook until the onion becomes soft and translucent, about 3-4 minutes.
Add vegetables and season:
Add chopped carrots and celery. Cook until the vegetables begin to soften, about 5 minutes.
Season with thyme, oil, salt and pepper. Add a spoon when using.
Pour down the throat:
Add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
If adding spaghetti or spaghetti, add it now and cook according to package directions until al dente.
Add chicken and cook:
Add cooked, shredded chicken. Let the soup simmer for another 10 minutes to combine the flavors and heat through the chicken.
Top with cream and frozen vegetables:
Add whipped cream, peas and corn to pan. Heat but do not boil to prevent the oil from burning.
Adjust to taste and add:
Season and season with salt and pepper, if desired.
Serve the soup hot, possibly with some fresh parsley or some whole wheat bread.
This Creamy Chicken and Vegetable Soup is not only delicious but also versatile. Feel free to add other vegetables like potatoes, chives, or leaves, depending on what you have on hand. It’s a great way to use up leftovers while still being nutritious and filling. Enjoy your comforting bowl of homemade soup!
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