Creamy Chicken Soup with Veggies
"I make this soup all year around cause we love it that much, I also add in some corn kernels, this is such a good soup and filling also! This is a scratch soup so it takes about an hour or more to make but well worth the time!"
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (523.5 g)
- Calories 668.5
- Total Fat - 51.2 g
- Saturated Fat - 24.9 g
- Cholesterol - 202.6 mg
- Sodium - 933.4 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 2.8 g
- Sugars - 11.6 g
- Protein - 26.8 g
- Calcium - 252 mg
- Iron - 2 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot, heat 2 tablespoons of butter over medium heat. Add onions, carrots and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute a few minutes longer.
Step 2
Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add raw chicken thighs (or chicken pieces of your choice); bring to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 40-45 minutes. longer (cook time will vary depending on thickness of chicken or the parts that you are using). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
Step 3
Meanwhile, add in 6 tablespoons remaining butter in a separate medium saucepan over medium heat, add 6 tablespoons of flour and cook, stirring constantly, about 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps. Whisk in cream and bring mixture to a boil, stirring constantly. Pour the milk mixture into simmering soup mixture stirring until combined and simmering until thickened.
Step 4
Return cooked shredded chicken to soup along with cooked noodles and stir. Season if needed with salt and pepper.
Tips
No special items needed.
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