Cream Of Chicken Veggie Soup

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

How to Make Cream Of Chicken Veggie Soup


  • 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.

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About Cream Of Chicken Veggie Soup

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

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