Creamy Chicken and Vegetable Soup – a Nourishing Bowl of Comfort
What’s better on a cold winter evening than a nourishing bowl of soup? Not much. I should know. My family eats a lot of homemade soup in the colder months.
See, when soup is made with the right ingredients it’s incredibly nourishing. I make soups with homemade bone broth, which is one of my secrets for how to prevent the stomach virus. Bone broth contains many vital nutrients and minerals. It’s probably the most frugal, yet nourishing, food my family eats.
Since I’m the only one in my family who enjoys drinking bone broth from a mug, I make soups several times per month to make sure my family is getting their “dose” of this wonder food.
This creamy chicken and vegetable soup is definitely going to be part of our monthly soups for a long time to come! It’s super to easy to make. It uses leftovers if you have them. It’s a truly frugal but hearty dish the whole family will love.
Creamy Chicken and Vegetable Soup Recipe
Here’s the recipe. There’s a printable version below.
Ingredients
4 Tbsp gluten-free 1-to-1 baking flour (You can use regular organic flour or sprouted flour
if you tolerate gluten)
4 Tbsp butter
2-3 quarts of homemade bone broth
2 chicken breasts shredded (Sometimes I use the leftovers from a whole chicken)
1 cup of cream (you can use half-and-half, as well)
24 oz frozen soup veggies (Or fresh diced carrots, onions, peas, potatoes, etc)
1 Tbsp dried celery
(or a few stalks of fresh celery, chopped)
3 tsp Real salt
(or more to taste)
fresh ground pepper
to taste
1 tsp garlic powder
2 tsp onion powder
Optional: 1 tsp each of dried rosemary
, dried thyme
, and dried marjoram
Instructions
1. In large pot on the stove top over medium heat, melt the butter then add the flour, garlic powder, and onion powder and whisk to form a roux.
2. Add one quart of chicken broth at a time to the pot, stirring occasionally as the liquid thickens. Don’t add another quart until the mixture has thickened. You may use 2-3 quarts of broth depending on how thick you want your soup.
3. When the mixture has thickened to your liking add the chicken, vegetables, celery, salt and pepper. Add the dried herbs if you’re using them.
4. Cook over medium-low heat until the vegetables are cooked and tender, but not mushy.
5. Add the cream and stir.
6. Serve and enjoy!
Creamy Chicken and Vegetable Soup
Ingredients
- 4 Tbsp gluten-free 1-to-1 baking flour You can use regular organic flour or sprouted flour if you tolerate gluten
- 4 Tbsp butter
- 2-3 quarts of homemade bone broth
- 2 chicken breasts shredded Sometimes I use the leftovers from a whole chicken
- 1 cup of cream you can use half-and-half, as well
- 24 oz frozen soup veggies Or fresh diced carrots, onions, peas, potatoes, etc
- 1 Tbsp dried celery or a few stalks of fresh
- 3 tsp Real salt or more to taste
- fresh ground pepper to taste
- 1 tsp garlic powder
- 2 tsp onion powder
Instructions
- In large pot on the stove top over medium heat, melt the butter then add the flour, garlic powder, and onion powder and whisk to form a roux.
- Add one quart of chicken broth at a time to the pot, stirring occasionally as the liquid thickens. Don't add another quart until the mixture has thickened. You may use 2-3 quarts of broth depending on how thick you want your soup.
- When the mixture has thickened to your liking add the chicken, vegetables, celery, salt and pepper.
- Cook over medium-low heat until the vegetables are cooked and tender, but not mushy.
- Add the cream and stir.
- Serve and enjoy!
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!
