Creamy Chicken Vegetable Soup
Creamy Chicken Vegetable Soup

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy chicken vegetable soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Creamy Chicken Vegetable Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Creamy Chicken Vegetable Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have creamy chicken vegetable soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Creamy Chicken Vegetable Soup:
  1. Make ready Broccoli
  2. Get potato
  3. Get large carrot
  4. Take dry onions chopped
  5. Take chicken breast / chopped
  6. Take oregano
  7. Take Salt & pepper
  8. Get butter
  9. Get flour
  10. Make ready milk
  11. Prepare heavy cream

This chicken soup is a creamy, delicious soup made with homemade stock, chicken breasts, and a variety of vegetables. To save time, cook the chicken and make the stock for this soup a day in advance.� Feel free to purchase high-quality chicken stock to use with the cooked chicken breasts instead of homemade broth. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender.

Instructions to make Creamy Chicken Vegetable Soup:
  1. Wash all veggies, peel and chop them
  2. Put them all in a large pot with water until water barely comes over vegetables. Boil, add chopped chicken, salt, pepper and oregano
  3. When chicken and veggies are cooked, transfer them to a deep bowl with some its juice . Using hand blender, purée .
  4. Transfer purée mixture back its original pot, turn on the stove top, lower heat. In a sauce pan. Melt butter add 1 tbsp flour, keep stirring, then add cup of milk
  5. Veggies must not flooding, you will add béchamel sauce so you don't want watery soup. If you think it is necessary at this point remove the juice of veggies, then add béchamel sauce/ milk mixture .
  6. Add two spoons of heavy cream. Taste the soup it is salty enough, boil 2 minutes. That's all

Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. In a large skillet over medium-high heat, brown chicken in oil. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker.

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