• Creamy Chicken Vegetable Soup

    Whenever I cook chicken, it’s usually a whole chicken, which means lots of leftover meat.   That makes meal prep for the next few days really easy however, and this recipe is no exception.  It took about 30 minutes start to finish, and I’m kind of a slow chopper.  This recipe is perfect for a chilly day, especially when paired with a loaf of fresh-from-the-oven sourdough which I was lucky enough to convince my husband to bake.  But you won’t lose any points if you pick up a loaf from a reputable bakery and just heat it in your oven.

    I made a few adjustments to the recipe because as written, it just didn’t thicken up the way it should have and I wanted mine to be really chunky with lots of vegetables.  I also increased the warm-me-up factor by roasting a few fresh jalapenos under my broiler, peeling, chopping and adding them to the adults’ bowls.  I didn’t want to go to that trouble with the leftovers, so the next day I just added some rooster sauce to my bowl.  Both were perfect for these cold days.


    1 T butter

    whole small yellow onion, peeled and chopped

    2 stalks celery, chopped

    2 large carrots, peeled and chopped

    1 c sliced mushrooms (optional)

    2 c frozen corn (optional)

    4-5 cloves fresh garlic, chopped or minced (optional)

    1 tsp dried thyme (sage or tarragon would also work)

    1 tsp salt (omit if using store bought chicken broth)

    fresh ground pepper to taste

    3 c chicken broth or stock

    3 T flour (for GF use tapioca flour)

    1-2 T cold water

    3/4 c half and half or heavy cream

    1 1/2 c chicken meat, cooked and cubed


    Melt butter in large pot over medium heat.  Add chopped vegetables and seasonings, saute several minutes.  Add chicken stock and frozen corn (if using), bring to a boil. Reduce heat to simmer.  In small cup, measure out the flour and add just enough cold water to make a slurry.  Pour slurry slowly into simmering broth while constantly stirring.  Allow to simmer until thickened, about 5 minutes.  Stir in the cooked chicken meat and half and half or heavy cream and bring back up to a simmer for a few minutes.  Taste and adjust seasonings if necessary.  Serve hot with crusty bread or a side salad.

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