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Creamy Chicken, Potato, and Veggie Soup
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Creamy Chicken, Potato, and Veggie Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 2 tbsp of olive oil
  • 2 tbsp of butter
  • ½ cup of yellow onion diced
  • 1 cup of carrots diced
  • 1 cup of celery diced
  • 2 cups of fingerling potatoes diced
  • 1-2 cloves of garlic minced
  • ½ cup of broccoli florets
  • 5 tbsp flour
  • 5 cups of whole 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

Instructions

  • 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 are tender.
  • Add the corn, chicken, and parsley to heat for 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, make a slurry of cornstarch (about ¼ cup and some cold chicken broth (about ½ cup), mix them, and pour into the soup while it's on the stove. Stir until thick and creamy.