cream of chicken veggie soup

How To Make cream of chicken veggie soup

• 1

  Over low heat in a soup pot, cook half of the carrots, half of the broccoli, half the cauliflower, potatoes and onion in the broth for about an hour.
• 2

  Add milk and stir thoroughly.
• 3

  Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes.
• 4

  Return to the pot. Add the chopped chicken.
• 5

  Add the seasonings and remainder of the carrots, broccoli and cauliflower and cook about 10 minutes longer.
• 6

  If you want it even thicker, add more potatoes, which you can also blend separately and add in.
• 7

  If soup needs to be thinned add more chicken broth.
• 8

  Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.
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