Lunch

Creamy Chicken Vegetable Soup is for Lunch.

Creamy Chicken Vegetable Soup takes 30 minutes to prepare.

Creamy Chicken Vegetable Soup takes 60 minutes to cook.

Creamy Chicken Vegetable Soup makes 8 servings.

The ingredients for Creamy Chicken Vegetable Soup are:

2 chicken breasts
1 tbsp extra virgin olive oil
6 tablespoons white flour
1/4 cup butter
4 cups 1% milk
2 to 3 cups chicken broth
2 stalks celery
2 carrots
1 onion
1 tsp chicken bouillon powder
1/2 tsp rosemary
1 tsp sage
2 bay leaves
3 tsp Old Bay seasoning (optional. can increase other seasonings to taste)
1/2 tsp pepper or to taste

Here is how you make Creamy Chicken Vegetable Soup:

Cut chicken breasts into small pieces (approx. 1/2 inch). Fry in olive oil in small frying pan until fully cooked. Remove from heat.Melt butter in a large pot. Add flour to make a rue. Add milk and stir briskly until smooth. Heat milk slowly. Add 2 cups of chicken broth. Add the chicken. Scoop 1 cup of soup into frying pan and whisk to release flavor from the frying pan. Pour back into the soup pot. Add all other ingredients. Add more chicken broth until if needed to reach desired consistency. Simmer on very low heat for 45 minutes.Serving Size: Makes 8 1 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user JOELLE111.

The nutritional information for Creamy Chicken Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 258.0

• Total Fat: 11.1 g
• Cholesterol: 62.2 mg
• Sodium: 865.6 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 2.9 g
• Protein: 20.1 g