(Just in case you're wondering, those dark specks floating around in the soup are thyme...not bugs.)
I found this recipe while flipping through a copy of Family Fun magazine in the waiting room of Daniel's ENT over two years ago. (I remember exactly when because it was the appointment where we learned Daniel needed hearing aids).
The magazine called it Creamy Chicken and Mushroom Soup...but I'm changing the name.
It's my blog and I can do that.
Besides, what if we didn't like mushrooms? We could just leave them out....
...because there are plenty of other vegetables in this yummy soup!
I tripled the recipe this last time I made it....
...so that we would end up with PLENTY of Planned-overs to stick in the freezer!
Love. it!
...so that we would end up with PLENTY of Planned-overs to stick in the freezer!
Love. it!
Without further ado...
Creamy Chicken and Vegetable Soup
6 tbsp butter
1 medium onion, chopped
3 tbsp flour
2 tsp salt
1 tsp pepper
6 c. chicken broth
1 1/2 lb mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp thyme
2 c. light cream (I just used our whole raw milk this last time, it was fine)
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
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