Creamy Chicken Vegetable Soup


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This velvety chicken vegetable soup is unadulterated solace food and an extraordinary method for utilizing extra chicken. Go ahead and mess with the spice blend; I additionally like it with oregano and dill.

Cooking Ingredients

    2 tablespoons unsalted spread

    1 onion, hacked

    2 carrots, stripped and hacked

    2 stems celery, cut

    1 1/2 tablespoons regular flour

    4 cups chicken stock

    2 cups hacked cooked chicken

    1 huge potato, stripped and cubed

    1/3 cup frozen peas

    1/3 cup frozen corn portions

    1 teaspoon dried parsley chips

    1/2 teaspoon dried marjoram

    1/2 teaspoon dried thyme

    1/2 teaspoon salt

    1/4 teaspoon newly ground dark pepper

    1/2 cup cream

Cooking Direction

    Dissolve margarine in a huge soup pot over medium-high intensity. Add onion, carrot, and celery. Cook for 5 minutes.

    Mix in flour and cook for 2 minutes. Mix in chicken stock; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and dark pepper. Heat pot to the point of boiling, decrease intensity, and stew until vegetables are delicate, around 25 minutes.

    Mix in cream and stew until warmed through, around 3 minutes. Eliminate pot from intensity and let sit for 10 minutes to thicken.