Best Rich Cream Of Chicken Soup With Vegetables Recipes

CREAMY CHICKEN SOUP

Creamy Chicken Soup image

Provided by Mel

Time 1h

Number Of Ingredients 18

Ingredients

1 teaspoon olive oil
1 1/2 cups peeled diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion (about 1 small onion)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional (see note))
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic (finely minced)
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half or a combo (see note)
3-4 cups cooked chopped chicken
Shredded parmesan, asiago or gruyere cheese, for topping (optional)
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter

Steps:

For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g

CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 first-course servings

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Steps:

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.