Creamy Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Creamy Chicken Vegetable Soup calories by ingredient
Introduction
One cup of this soup is a perfect lunch for a cold winter day. One cup of this soup is a perfect lunch for a cold winter day.Number of Servings: 8
Ingredients
-
2 chicken breasts
1 tbsp extra virgin olive oil
6 tablespoons white flour
1/4 cup butter
4 cups 1% milk
2 to 3 cups chicken broth
2 stalks celery
2 carrots
1 onion
1 tsp chicken bouillon powder
1/2 tsp rosemary
1 tsp sage
2 bay leaves
3 tsp Old Bay seasoning (optional. can increase other seasonings to taste)
1/2 tsp pepper or to taste
Directions
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.