Cream of Chicken Soup
Servings
4Serving size
about 2 cups soupThis recipe may be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (diced) |
| 3 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 3/4 tsp., leaves Dried thyme |
| 1 pound Red potatoes (cut into 1 inch cubes) |
| 2 large Carrots, raw (peeled and diced) |
| 2 cup Frozen peas |
| 1 cup 2% milk |
| 3 Tbsp. Cornstarch |
Instructions
Add the onion and cook for about three minutes, stirring frequently.
Add the chicken stock, reduce the heat to low and simmer for 20 minutes.
Puree in a blender and return to the pan.
Add the chicken, salt, pepper, thyme, potatoes and carrots Cook for 20 minutes, stirring occasionally.
Add the peas and stir.
Add the cornstarch to the milk and stir until smooth.
Add the milk mixture to the soup. Heat for about 5 to 10 minutes. Do not allow the soup to boil.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is the ultimate warm, satisfying soup. Great savory chicken with sweet carrots, peas and potatoes in a rich creamy soup. A full meal in a bowl that takes about an hour but only about 20 minutes active cooking time.