Comforting Chicken Vegetable Soup (Print Version)
# Ingredients:
→ Base & Dairy
01 -
2 tablespoons unsalted butter
02 -
1 1/2 cups whole milk
03 -
1 tablespoon cream cheese, room temperature
→ Vegetables
04 -
1/2 cup yellow onion, finely chopped
05 -
1/4 cup carrots, chopped
06 -
1/4 cup celery, chopped
07 -
1 cup russet potatoes, chopped
08 -
1/4 cup frozen peas
09 -
2 cloves garlic, minced
→ Proteins & Liquids
10 -
1 1/2 cups shredded chicken
11 -
1 cup low-sodium chicken broth or stock
→ Seasonings & Thickeners
12 -
1 tablespoon all-purpose flour
13 -
1/4 teaspoon dried thyme
14 -
Salt and freshly cracked black pepper
# Instructions:
01 -
Melt butter in large saucepan over medium heat. Add onion, carrots, celery and pinch of salt. Cook 5 minutes until soft. Add garlic and thyme, cook 1 minute more.
02 -
Stir in flour, cook 1-2 minutes until no raw flour remains.
03 -
Gradually stir in broth, then milk. Add potatoes, bay leaf, salt and pepper. Bring to gentle boil, reduce to simmer for 15-20 minutes until potatoes are tender.
04 -
Add chicken, peas, and cream cheese. Stir until combined and cream cheese melts. Cover and simmer 10-15 minutes more.
05 -
Remove bay leaf, season to taste with salt and pepper. Garnish with parsley if desired.
# Notes:
01 -
Use 2.5-4 quart pot or dutch oven
02 -
Cover while simmering to keep soup thinner
03 -
Leave uncovered for thicker soup
04 -
Whipped cream cheese can substitute regular