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cream of chicken veggie soup

Ingredients For cream of chicken veggie soup

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

How To Make cream of chicken veggie soup

  • 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.

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