Creamy Chicken Veggie Soup
This hearty and nutritious Creamy Chicken Veggie Soup is delicious and packed with colorful vegetables, chicken, and a velvety, creamy base.
Servings: 4
Equipment
- large soup pot or dutch oven
- sharp knife
Ingredients
- ½ tsp olive oil
- ½ cup yellow onion, diced
- ⅓ cup celery, chopped
- 3 cloves garlic, minced
- ½ tsp paprika
- ½ tsp salt more to taste as needed
- ½ tsp turmeric
- ½ tsp red pepper flakes
- ¼ tsp fresh cracked pepper
- 3 Tbsp butter
- ¼ cup all purpose flour *see notes
- 4 cups chicken broth, low sodium
- 1 cup whole milk *see notes
- 2 cups shredded chicken *see notes
- 2 cup frozen carrots and peas or any variation of frozen veggies
- 1½ cup chopped spinach
- 1 14 oz can white beans, drained
- ¼ cup parmesan, grated more for garnish
- 4 Tbsp green onions, chopped optional for garnish
Instructions
- Add the olive oil to a large soup pot or dutch oven over medium heat. Once the oil is heated add the onions, carrots (if using fresh chopped) and celery and cook until the carrots and celery are beginning to soften, about 6-8 minutes. Add the garlic and seasonings and cook until fragrant, about 1 minute longer.
- Add the butter to the pan. Once the butter is melted completely, sprinkle in the flour, stir until a thick paste is formed. This is the roux, it will help to thicken the soup.
- Slowly add the chicken broth, stir often and bring to a boil over medium/high heat. As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes. Add in the frozen veggie mix (carrots and peas or any variation of veggies you choose) and white beans.
- Add the shredded chicken to the soup, add in the milk and the chopped spinach. Let the soup come back to a light simmer to warm the cooked chicken and then take off the heat. Add the parmesan and give it a good stir.
- Serve while warm, garnish with green onions (optional) and more Parmesan and enjoy!
Notes
*gluten free all purpose will also work. The flour makes the roux and thickens it.
*use whole milk, heavy cream, 2% or any variation of plain milk of choice.
*use homemade shredded chicken or use rotisserie to cut time.
*use fresh carrots and peas if you prefer, add with the celery or use any blend of frozen vegetables you prefer.
Nutrition
Serving: 1.5cup | Calories: 387kcal | Carbohydrates: 24g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 760mg | Potassium: 939mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12207IU | Vitamin C: 11mg | Calcium: 272mg | Iron: 3mg