Ingredients for Creamy Chicken Vegetable Soup
- 8 cups chicken broth (homemade or store-bought)
- White Rice
- 2 cups chopped carrots
- Celery Ribs
- 2 cups chopped zucchini
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Light Cream
- Cooked Chicken
- Green Onion
- Salt and pepper to taste
- 2 tablespoons fresh chopped parsley
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How to Make Creamy Chicken Vegetable Soup
- In a 5-quart Dutch oven, bring 8 cups of chicken broth to a boil.
- Add 1 cup of uncooked long-grain rice. Cover, reduce heat to low, and simmer for 10 minutes.
- Add 2 cups chopped carrots, 2 cups chopped celery, and 2 cups chopped zucchini. Cover and simmer until vegetables are crisp-tender, about 10 more minutes.
- Meanwhile, in a small saucepan over medium heat, melt 2 tablespoons of butter.
- Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until the mixture is bubbly and lightly browned (about 1 minute).
- Remove from heat and gradually whisk in 1 cup of heavy cream. Then, whisk in 1 cup of the hot chicken broth from the soup pot.
- Return the cream sauce to medium heat and cook, stirring constantly, until smooth, thickened, and boiling (about 2 minutes).
- Stir the cream sauce into the soup.
- Add 2 cups cooked chicken, shredded (rotisserie chicken works great!), and 1/2 cup chopped yellow onion. Season generously with salt and pepper to taste.
- Cook until heated through, about 1 minute.
- Garnish with 2 tablespoons of fresh chopped parsley.
- Serve hot with warm crusty rolls and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
25g
Fat
140g
Carbs
14g
