Cream of Chicken and Vegetable Soup

 


This soup was inspired by my chicken pot pie recipe.  It really does taste like the filling.  It’s pretty amazing soup, although it is certainly not low-calorie (everything in moderation!).  It’s a rich soup and using half and half instead of cream is a way to lighten it a bit.  All the vegetables make this soup hearty and filling.  Be careful not to bring the soup to a boil after the cream or half and half is added or it will break.

Cream
of Chicken and Vegetable Soup

6 tablespoons butter
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, peeled and sliced
3 tablespoons flour
6 cups chicken broth
2 cups quartered baby red potatoes (leave skins on)
1 1/2 cups frozen corn kernels
1 teaspoons poultry seasoning
8 ounces mushrooms, sliced
1 yellow squash, chopped
1 – 2 cups cream or half and half
2 cups chopped cooked chicken
salt and pepper to taste

In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots and sauté until they start to soften.  Stir in the flour and then gradually add the broth, stirring until smooth.  Add the potatoes, corn, and poultry seasoning.  Turn the heat up to medium-high and bring the soup to a boil.  Reduce the heat and simmer the soup for 10 minutes and then add the mushrooms and squash. Simmer 5 more minutes or until all vegetables are tender.

Add the cream (or half and half) and chicken. Heat the soup through, but do not let it boil.

Ladle soup into bowls and serve.

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