healty meal, low carbs meals, keto meal
in

Creamy Chicken Soup with Vegetables

Advertisements

Creamy Chicken Soup with Vegetables is a comforting and hearty dish perfect for any time of the year. This delightful soup combines tender chicken, a variety of vegetables, and a creamy broth to create a rich and satisfying meal. It’s a fantastic way to enjoy a healthy, balanced meal that’s both delicious and easy to prepare. In this blog post, we’ll provide you with a step-by-step recipe, cooking notes, variations, and even a keto version of this classic dish. Let’s dive in!

Advertisements
Advertisements
Advertisements
Advertisements

Ingredients

  • 2 tablespoons of spreadable butter
  • 1/2 of a yellow onion, chopped
  • 2 ribs of celery, chopped
  • 2 carrots, peeled and sliced
  • 2 minced garlic cloves
  • 3 tablespoons of all-purpose flour
  • 2 potatoes, peeled and chopped
  • 4 cups of chicken broth
  • 6 chicken thighs, skinless and boneless
  • 2 cups of broccoli florets
  • 1 cup of green peas
  • 1/4 cup of cream
  • Salt and pepper to taste
  • 1 sprig of thyme (optional, but adds great flavor)

Instructions

1. Prepare the Vegetables and Chicken:

  1. Chop Vegetables: Begin by chopping the onion, celery, carrots, and potatoes into small, bite-sized pieces.
  2. Cut Chicken: Trim any excess fat from the chicken thighs and cut them into small, bite-sized pieces.

2. Cook the Base:

  1. Melt Butter: In a large pot or Dutch oven, melt the spreadable butter over medium heat.
  2. Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot. Cook for about 5-7 minutes until the vegetables are tender.
  3. Add Garlic: Add the minced garlic and cook for an additional minute until fragrant.

3. Thicken the Soup:

  1. Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for about 1-2 minutes to get rid of the raw flour taste.
  2. Pour Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.

4. Cook the Chicken and Potatoes:

  1. Add Chicken and Potatoes: Add the chopped chicken thighs and potatoes to the pot. Stir well to combine.
  2. Season and Simmer: Add salt, pepper, and the sprig of thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken and potatoes are cooked through.

5. Add Remaining Vegetables:

  1. Add Broccoli and Peas: Stir in the broccoli florets and green peas. Cook for an additional 5-7 minutes until the broccoli is tender but still vibrant green.

6. Finish with Cream:

  1. Add Cream: Stir in the cream and cook for another 2-3 minutes until heated through.
  2. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.

7. Serve:

  1. Remove Thyme: If you used a sprig of thyme, remove it before serving.
  2. Serve Hot: Ladle the soup into bowls and serve hot. Enjoy!

Cooking Notes and Variations

Cooking Notes:

  • Chicken: You can use chicken breasts instead of thighs if you prefer white meat. Adjust the cooking time as needed to ensure the chicken is fully cooked.
  • Broth: Use low-sodium chicken broth to control the saltiness of the soup.
  • Cream: For a lighter version, you can use half-and-half or whole milk instead of cream.

Variations:

  • Add Corn: Add 1 cup of corn kernels for a sweet and crunchy addition.
  • Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a spicy version.
  • Cheesy: Stir in 1 cup of shredded cheddar cheese for a cheesy twist.

Keto and Low-Carb Version

Ingredients:

  • 2 tablespoons butter
  • 1/2 yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and sliced
  • 2 minced garlic cloves
  • 3 tablespoons almond flour or coconut flour
  • 1 head of cauliflower, chopped into small florets (substitute for potatoes)
  • 4 cups chicken broth
  • 6 chicken thighs, skinless and boneless
  • 2 cups broccoli florets
  • 1 cup green peas
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • 1 sprig of thyme (optional)

Instructions:

  • Follow the same instructions as the original recipe, substituting the potatoes with cauliflower florets and using almond or coconut flour to thicken the soup.

Creamy Chicken Soup with Vegetables is a delicious and nutritious meal that’s perfect for any occasion. This recipe is easy to follow and can be customized to suit your preferences. Whether you stick to the classic version or try the keto and low-carb variation, you’re sure to enjoy a comforting bowl of soup that warms your heart and soul. Serve it with crusty bread or a side salad for a complete meal. Enjoy!

Advertisements
Advertisements

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Advertisements

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Advertisements

Q: Can I use different vegetables?
A: Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Just ensure they are chopped into similar-sized pieces for even cooking.

Advertisements

Q: How can I make this soup dairy-free?
A: Substitute the butter with a plant-based margarine and use coconut milk or a dairy-free cream alternative in place of the cream.

Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a sandwich for a complete meal.

Enjoy making and savoring this Creamy Chicken Soup with Vegetables!

Advertisements