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Creamy Chicken Vegetable Soup: A Nutritious Comfort Food
This creamy chicken vegetable soup is a delightful combination of tender chicken, fresh vegetables, and a rich, creamy broth. Perfect for chilly days or when you need a comforting meal, this soup is both delicious and nutritious. Here’s a comprehensive guide to making this hearty soup from scratch.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup broccoli florets
- 1 cup diced potatoes
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Heat the olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Cook the Vegetables:
- In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Cook for about 5 minutes, or until the vegetables are softened.
- Add the Broth and Potatoes:
- Pour in the chicken broth and bring to a simmer. Add the diced potatoes and let them cook for about 10 minutes, or until they are tender.
- Prepare the Cream Base:
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream and cook until the mixture thickens, about 3-4 minutes.
- Combine and Simmer:
- Add the cooked chicken back to the pot with the vegetables. Stir in the cream mixture and bring the soup to a gentle simmer. Add the frozen peas and broccoli florets. Season with dried thyme, dried oregano, salt, and pepper to taste. Let the soup simmer for another 5-7 minutes, or until the vegetables are tender and the flavors have melded together.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting and rich flavors of this creamy chicken vegetable soup.
Additional Tips:
- Vegetable Variations:
- Feel free to add or substitute other vegetables such as corn, green beans, or spinach according to your preference.
- Thickening the Soup:
- If you prefer a thicker soup, you can blend a portion of the soup and then stir it back into the pot. Alternatively, add an extra tablespoon of flour to the roux.
- Lighter Option:
- For a lighter version, you can use milk instead of heavy cream, or a combination of milk and a little cornstarch to achieve the desired creaminess.
- Storing the Soup:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over medium heat until warmed through. The soup can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Serving Suggestions:
- This soup pairs well with crusty bread or a side salad for a complete meal.
Health Benefits:
- Chicken:
- A great source of lean protein, which is essential for muscle repair and growth.
- Vegetables:
- Carrots, celery, peas, and broccoli are rich in vitamins, minerals, and fiber, which contribute to overall health and digestion.
- Broth:
- Chicken broth provides hydration and contains beneficial nutrients like collagen, which supports joint health.
By following this guide, you can create a creamy chicken vegetable soup that is sure to become a family favorite. This soup is perfect for any time you need a warm, comforting meal that is both delicious and nutritious.
