Cream Of Chicken Veggie Soup

Kitchen Crew

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Ingredients

4 c
vegetable broth
1 lb
diced carrots
1
bunch of broccoli flowerets
1/2
head cauliflower flowerets
1 lb
potatoes cut into bite-sized pieces
1
diced onion
3
chopped chicken breasts
1 tsp
your favorite seasoning
1/2 tsp
ground curry
5/8 tsp
pepper
1 can(s)
skimmed evaporated milk
chopped parsley - optional
seasoned croutons - optional

Step-By-Step

1Over low heat in a soup pot, cook half of the carrots, half of the broccoli, half the cauliflower, potatoes and onion in the broth for about an hour.

2Add milk and stir thoroughly.

3Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes.

4Return to the pot. Add the chopped chicken.

5Add the seasonings and remainder of the carrots, broccoli and cauliflower and cook about 10 minutes longer.

6If you want it even thicker, add more potatoes, which you can also blend separately and add in.

7If soup needs to be thinned add more chicken broth.

8Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Other Tag: Quick & Easy