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Creamy Chicken Vegetable Soup
This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. With carrots, potato, peas, and corn, and seasoned with herbs, it's easy to make and very family-friendly.
Prep
10 min
Cook
35 min
Total
55 min
Serves
6
Instructions
- 01
Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
- 02
Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.
- 03
Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken.
Nutrition
per serving
- Calories
- 254
- Protein
- 15g
- Carbs
- 21g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 5g
- Sat. fat
- 6g
- Sodium
- 873mg
- Cholesterol
- 63mg
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