Creamy Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 chicken breasts1 tbsp extra virgin olive oil6 tablespoons white flour1/4 cup butter4 cups 1% milk2 to 3 cups chicken broth2 stalks celery2 carrots1 onion1 tsp chicken bouillon powder1/2 tsp rosemary1 tsp sage2 bay leaves3 tsp Old Bay seasoning (optional. can increase other seasonings to taste)1/2 tsp pepper or to taste
Cut chicken breasts into small pieces (approx. 1/2 inch). Fry in olive oil in small frying pan until fully cooked. Remove from heat.
Melt butter in a large pot. Add flour to make a rue. Add milk and stir briskly until smooth. Heat milk slowly. Add 2 cups of chicken broth. Add the chicken. Scoop 1 cup of soup into frying pan and whisk to release flavor from the frying pan. Pour back into the soup pot. Add all other ingredients. Add more chicken broth until if needed to reach desired consistency. Simmer on very low heat for 45 minutes.
Serving Size: Makes 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOELLE111.
Melt butter in a large pot. Add flour to make a rue. Add milk and stir briskly until smooth. Heat milk slowly. Add 2 cups of chicken broth. Add the chicken. Scoop 1 cup of soup into frying pan and whisk to release flavor from the frying pan. Pour back into the soup pot. Add all other ingredients. Add more chicken broth until if needed to reach desired consistency. Simmer on very low heat for 45 minutes.
Serving Size: Makes 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JOELLE111.
Nutritional Info Amount Per Serving
- Calories: 258.0
- Total Fat: 11.1 g
- Cholesterol: 62.2 mg
- Sodium: 865.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.9 g
- Protein: 20.1 g
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