Cream Of Chicken Veggie Soup

1
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

How to Make Cream Of Chicken Veggie Soup

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.

Printable Recipe Card

About Cream Of Chicken Veggie Soup

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



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