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creamy chicken soup in a pot being stirred with large black spoon

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!