Creamy Chicken, Potato, and Veggie Soup
Life is crazy for us right now!!! We are in the process of selling our home and buying a new home – talk about stress! We planned on staying home this rainy and cold weekend to start packing our belongings. My husband came down with a terrible cold, so I decided to make a big pot of comforting soup. I was craving Currié’s Chicken Pot Pie so I made it into a soup form without the pie crust. Quick, simple, and so delicious! It made my husband feel better and made packing a little less painful. Comfort food at its best! I froze the leftover soup in small serving sizes for my kids to take to school in their thermoses. Now, if only I could find someone to pack for us.
Creamy Chicken, Potato, and Veggie Soup
Ingredients:
- 1 tbsp of olive oil
- 1 tbsp of butter
- 1/2 cup of sweet yellow onion, diced
- 1 cup of diced carrots
- 1 cup of diced celery
- 2 cups of diced fingerling potatoes
- 1-2 cloves of garlic, minced
- 1/2 cup of broccoli florets
- 5 tbsp flour
- 5 cups of milk
- 4 cups of chicken broth
- 1-2 tbsp chicken bullion granules (I love herb ox)
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 cup of frozen corn, thawed
- 2 cups of roasted chicken, chopped
How to Make Creamy Chicken, Potato, and Veggie Soup
Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and potatoes then cook for 5-6 minutes or until they begin to soften. Add the minced garlic, and stir constantly for 1 minute.
Whisk in the flour and cook for 2 minutes. Add the broth and milk then whisk until smooth. Add the broccoli florets, then season with chicken bouillon, sea salt, and freshly cracked pepper, to taste. Let simmer (DO NOT LET IT BOIL or the milk will curdle) for 45 minutes, or until the potatoes, carrot, and celery is tender.
Add the corn, chicken, and parsley to heat, 3-5 minutes. Taste the soup and re-season if needed. Serve immediately. Serve and enjoy!
Side Note: If the soup isn’t thick enough, simply make a slurry of corn starch (about 1/4 cup and some cold chicken broth (about 1/2 cup), mix them together, and pour into the soup mixture while it’s on the stove. Stir until thick and creamy.
Click here for a printable version of this recipe
GIVEAWAY WINNER:
The winner of the Ile de France beautiful gift basket which includes a cheese board, dome, cheese knife and various cheeses is comment number 181:
Words Of Deliciousness said…
I love eggs and cheese also. This looks very tasty.
Please contact me with your mailing address so I can forward it on to the people at Ile de France. Congratulations!!!!
I made this soup last night for myself and my son. It was very tasty! Thanks for another great recipe!
This has got to be the best soup I have ever made in my life. I did though add a couple of spices. 1 teaspoon of celery seed, 1/2 teaspoon of poultry seasoning and 1 teaspoon of onion powder. I will try more of your recipes. Thank you!
i know this is an old post but fingers crossed for a response!
i’m really set on this soup recipe but am unsure how servings it would yield? seems like quite a bit;; i only need enough for 3 or 4 people, would this be too much soup?
Christine,
It made a big pot that served about 8. You can half it if you only want a small batch of soup.
I hope this helps.
Pam
I am totally making this.
Mine came out thinner than I expected, but even my anti-soup husband really enjoyed this.
i love veggies so much . I like this recipe ❤❤❤