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Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup
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
5 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Creamy Chicken Vegetable Soup (continued)

Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013