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Creamy Chicken Soup with Vegetables
There’s nothing more comforting and nourishing than a bowl of creamy chicken soup when the leaves are changing color and the air is crisp. This hearty and healthy fall recipe, with tender chicken, a variety of vegetables, and a creamy broth, is sure to warm your soul. Celebrate the season with this easy-to-make soup that’s sure to become a family favorite.
Ingredients:
- 2 chicken breasts (cut into small cubes)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (cut into small cubes)
- 1 potato (cut into small cubes)
- 1/2 cup peas
- 1/2 cup corn
- 4 cups chicken broth
- 1 cup cooking cream
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- 1/2 teaspoon mixed spices (optional)
- 1/4 teaspoon nutmeg (optional)
- Chopped parsley for garnish
Cooking Method:
Cook the chicken in a large pot, heat a tablespoon of butter, then add the chicken cubes and cook until browned and cooked through. Remove the chicken and set aside.
Fry the vegetables in the same pot, add the remaining butter, then add the onions and garlic and stir until the onions are wilted. Then add the carrots, potatoes, peas, and corn, and stir the vegetables for 5 minutes until they are slightly soft.
Add the flour to the vegetables and stir for a minute until well combined with the ingredients.
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Let the mixture boil for 10-15 minutes until the vegetables are fully cooked.
Once the vegetables are cooked, add the cooking cream and the cooked chicken cubes. Stir the mixture and let it boil for a few minutes until the consistency thickens.
Finally add salt, pepper, mixed spices, and nutmeg to taste.
Serving:
Pour the soup into bowls, then serve and garnish with chopped parsley. Serve hot with toast or garlic bread.
You can add or replace vegetables as you like, such as zucchini or mushrooms. Also, to adjust the consistency, add more broth if the soup is too thick. Enjoy!