Creamy Chicken Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor. Ingredients:
1 small onion, finely chopped |
1 celery rib, chopped |
1 medium carrot, chopped |
1 garlic clove, minced |
1 tablespoon butter |
2 cans (14-1/2 ounces each) chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
2 cups cubed cooked chicken breast |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 round (8 ounces) brie cheese, rind removed and chopped |
Directions:
1. In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted. Yield: 5 servings.
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