Cream Of Chicken Vegetable Soup Food

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• Bring broth to a boil in a 5-qt.Dutch oven.
• Add rice, cover, reduce heat and simmer for 10 minutes.
• Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
• In a small pan over medium heat, melt butter.
• Stir in flour and cook, stirring, until mixture is bubbly.
• Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
• Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
• Stir sauce into soup mixture.
• Stir in chicken and onions, season to taste with salt and pepper.
• Cook until heated through, about 1 more minute.
• Sprinkle with parsley.
• Serve with warm rolls and a salad.

RICH CREAM OF CHICKEN SOUP WITH VEGETABLES

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion, celery, and carrot. Saute' for 2 minutes.
• Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
• Add flour and stir until bubbly.
• Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
• Reduce heat to medium-low.
• Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
• NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAMED CHICKEN AND VEGETABLES

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions, carrots, potatoes, herbs, and garlic.
• Saute for 5-10 minutes or until vegetables begin to soften.
• Add chicken broth; bring to a boil.
• Cover, reduce heat and simmer until vegetables are tender.
• Mix together cream of chicken soup and cream; add to vegetables.
• Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
• Season with salt and pepper to taste.
• Serve over hot biscuits.

CREAM OF CHICKEN AND VEGETABLE SOUP

Steps:

• Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through.
• NOTE: Evaporated Fat Free or regular Evaporated milk can be substituted. Will change the calorie intake for sure!