Creamy Chicken Vegetable Soup
Creamy Chicken Vegetable Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, creamy chicken vegetable soup. One of my favorites food recipes. For mine, I will 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 recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Creamy Chicken Vegetable Soup is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have creamy chicken vegetable soup using 11 ingredients and 6 steps. Here is how you can achieve that.

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