Cream Of Chicken Veggie Soup

Kitchen Crew

By




Featured Pinch Tips Video

Rating:

 Be the First

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

Directions Step-By-Step

1
Over 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.
2
Add milk and stir thoroughly.
3
Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes.
4
Return to the pot. Add the chopped chicken.
5
Add the seasonings and remainder of the carrots, broccoli and cauliflower and cook about 10 minutes longer.
6
If you want it even thicker, add more potatoes, which you can also blend separately and add in.
7
If soup needs to be thinned add more chicken broth.
8
Serve 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