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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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.
Nutrition Facts
1-1/2 cups: 408 calories, 24g fat (15g saturated fat), 131mg cholesterol, 1324mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 32g protein.

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Reviews

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Average Rating:
  • joycerm53
    Jun 2, 2015

    Simple and very good. The Brie makes this taste so rich!A keeper.

  • cyounce
    Sep 29, 2014

    I really enjoyed this soup and the leftovers reheated well. This recipe is a keeper.

  • cjwillis1226
    Dec 23, 2012

    This was so easy to make and very tasty. Love it!