Creamy Chicken Vegetable Soup Recipe

Creamy Chicken Vegetable Soup Recipe photo by Taste of Home

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It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.—Taste of Home Test Kitchen

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Creamy Chicken Vegetable Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

Directions

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. Yield: 5 servings.

Nutritional Analysis: 1-1/2 cups equals 408 calories, 24 g fat (15 g saturated fat), 131 mg cholesterol, 1,324 mg sodium, 13 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Creamy Chicken Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p99