Making a pot of soup always makes our home smell delicious, and this creamy chicken soup recipe is no exception! Comfort in a bowl, dinner on the table, and probably an easy lunch for the next day…those are my favorite things about making soup for my family. I serve this one with a salad and bread, and everyone is happy and well-fed! Also, I make this creamy chicken soup with skim milk to make it lighter ~ but feel free to use whole milk (or anything in between).

Delicious and Creamy Chicken Soup

Lydia Menzies

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Ingredients

  

• 2 TBSP olive oil
• 1 small sweet onion, chopped
• 2 carrots, chopped
• 3 celery sticks, chopped
• 1-2 cloves garlic
• 4 TBSP butter
• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 1 cup skim milk
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 2 cooked chicken breasts, chopped (about 3 cups chicken) (can use rotisserie chicken)

Instructions

 

• Using a Dutch oven or large soup pot, heat olive oil over medium heat
• Add the carrots, onions, and celery and cook/stir for about 8-10 mins.
• Add the garlic and cook for another minute.
• Next, add the butter to the pan and let it heat to bubbling.When the butter is bubbling, spoon in the flour and stir to create a thick paste. Cook for about 1 minute.
• Add the chicken broth in slowly and continue to stir while you bring it to a boil over high heat.
• When soup has reached boiling, turn heat down and simmer for about 5 minutes. Vegetables should be tender at this point.
• Add milk, salt, pepper, chicken, and Parmesan cheese and continue to let the soup simmer until fully heated and combined. This should only take a few more minutes. Just be sure that the cheese has melted into the soup smoothly.
• Serve and enjoy!

Cheers,

Lydia xo