creamy chicken vegetable soup
Soup season has arrived, and we're ready to start making all the soups! And to kick off we figured why not make a classic like a creamy chicken vegetable soup. Simple to make, reheat, and enjoy for several days.
1 bunch rainbow carrots
4 corn on the cobs
1lb garlic scapes
1 whole chicken
1lb crimini mushrooms
1 cup spinach
Step 1: Prepare all of the vegetables by chopping them up into bite-sized pieces. Set aside.
Step 2: In a large pot, combine cream of celery soup and chicken broth. Heat to boiling.
Step 3: Add potatoes; boil 5 minutes,
Step 4: Add additional vegetables and seasonings.
Step 5: Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Step 6: Remove carrots from the oven and toss with the blood orange juice. Pop back in the oven for 10 more minutes and done.
Step 7: Arrange cooked carrots on a platter, drizzle any extra sauce on the pan over the platter and garnish with fresh cilantro and microgreens.
Step 1: Choose your vegetables. We used a combination of potatoes, broccoli, carrots, mushrooms, and corn...but you can feel free to switch things up according to your family's tastes.
Step 2: Choose your chicken. For this recipe, we used 1 whole chicken, which came out to 3-4 cups of meat. Any type of cooked chicken would work well.
Step 3: Choose your thickness. We love a hearty soup that's packed with delicious ingredients, but if you prefer more broth, feel free to decrease the amounts of vegetables and/or chicken. Or simply add more broth.
Step 4: Make it creamy if you like! This soup has a small amount of creaminess from the cream of mushroom soup, but you can feel free to make it more creamy by adding or using heavy cream, half and half, or even sour cream. A bit of shredded cheese would also make a nice addition!
The recipe and image are courtesy of Lemon Tree Dwelling.