Creamy Chicken Vegetable Soup
- Number of Servings: 5
Ingredients
1 small onion, finely chopped1 celery rib, chopped1 medium carrot, chopped1 garlic clove, minced1 tablespoon butter2 cans (14-1/2 ounces each) chicken broth1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons all-purpose flour ( don't use this)1-1/2 cups half-and-half cream2 cups cubed cooked chicken breast1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 round (8 ounces) Brie cheese, rind removed and chopped
In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts if you use the flour:
1-1/2 cups: 408 calories, 24g fat (15g saturated fat), 131mg cholesterol, 1324mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 32g protein.
Serving Size: 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEZMIE2020.
Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.
Nutrition Facts if you use the flour:
1-1/2 cups: 408 calories, 24g fat (15g saturated fat), 131mg cholesterol, 1324mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 32g protein.
Serving Size: 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEZMIE2020.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 12.7 g
- Cholesterol: 74.0 mg
- Sodium: 512.8 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.9 g
- Protein: 20.0 g