Creamy Chicken and Vegetable Soup

Not to brag, but I make pretty awesome potato soup. This recipe is based on my potato soup recipe, but I decreased the potatoes and added other vegetables and plenty of shredded chicken to make a soup that’s a little lighter and has more variety and protein.

Creamy Chicken and Vegetable Soup

1 chicken breast, cooked and shredded
1 cup potatoes, cubed
3 carrots, peeled and sliced
2-3 celery stalks, sliced
1/2 cup frozen corn
2 Tbsp margarine or butter
3 tsp chicken bouillon, or 3 chicken bouillon cubes
3 Tbsp flour
3 cups milk
about 1 cup cheese, mozzarella or colby jack (a couple of handfuls)
salt and pepper to taste

1. Cook and shred chicken. I cooked mine in the instant pot with a little water.
2. Boil potatoes until soft. Drain.
3. Using the same pot, boil carrots and celery together until soft. Drain.
4. While the vegetables are cooking, make the creamy soup base. Melt margarine in a large pot, adding the chicken bouillon as it melts. Stir in flour. Add milk a splash at a time, stirring until smooth between splashes. (Roux is an amazing and versatile thing.)
5. Add cheese and stir until smooth.
6. Stir in vegetables and chicken, and add salt and pepper.

Tonight we’re serving it with Lion House Rolls on the side (or probably more accurately, we’re having Lion House Rolls with soup on the side…).

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