Creamy Chicken Vegetable Soup

December 18, 2012

This simple soup is warm comfort in a bowl.  Using frozen chicken tenderloins made it easier but a whole cut up chicken, simmered in the pot and then deboned, would add even more flavor.  The choice of herbs is yours.  I used poultry seasoning and a little additional sage.  Marjoram, thyme, rosemary and sage would be a good combination too.

  • Chicken Tenderloins, 2 lbs
  • Potatoes, 4 to 6
  • Carrots, 6 to 8
  • Yellow or White Onion, 1
  • Celery, 3 or 4 ribs
  • Garlic, 3 cloves
  • Frozen Peas, 1 to 1 and 1/2 cups
  • Butter, 1/2 cup or 1 stick
  • Flour, 1/2 cup
  • Poultry Seasoning, 2 to 3 teaspoons
  • Sage, 1 to 2 teaspoons
  • Black Pepper, 2 teaspoons or to taste
  • Milk, 4 cups
  • Chicken Bouillon or Stock, 4 (or more) cups

Scrub the potatoes and carrots.  Dice the potatoes into 1/2 chunks, slice the carrots, celery and onion.  Peel and crush the garlic.

In a large stock pot, melt the butter over medium high heat.  Add the chicken. These flash-frozen pieces are so full of water that they don’t always brown well but at least cook them in the butter until they’re starting to cook and are well-coated with the butter.

Add the flour, herbs and pepper.  Stir over medium heat until the chicken is well-coated.

Stir in the milk and then add all of the vegetables.

Add enough stock or bouillon to nearly cover everything, bring it to a low boil then reduce the heat and let it simmer until the chicken is cooked through and the vegetables are tender, about 30 to 45 minutes.

Dish it up hot and enjoy!

 

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