Creamy Chicken Vegetable Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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
Ingredients
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1 small onion, finely chopped
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1 celery rib, chopped
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1 medium carrot, chopped
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1 garlic clove, minced
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1 tablespoon butter
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2 cans (14-1/2 ounces each) chicken broth
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons all-purpose flour
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1-1/2 cups half-and-half cream
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2 cups cubed cooked chicken breast
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 round (8 ounces) Brie cheese, rind removed and chopped
Directions
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1.
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.
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2.
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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