creamy chicken
Creamy Chicken Soup is made with onions, celery, carrots, potatoes, and green beans, all in a rich and velvety broth seasoned with fresh thyme. This tasty soup comes together quickly and easily with already-cooked rotisserie chicken, making it doable on busy weeknights. Serve this comfort food with a simple garden salad or French baguettes with soft, creamy butter.
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Convection Oven
Ingredients For creamy chicken
-
3tablespoons unsalted butter
-
1 medium yellow onion chopped
-
2 ribs celery chopped
-
3 medium carrots peeled and chopped
-
3 cloves garlic minced
-
3 tablespoons all-purpose flour
-
4 cups low-sodium chicken broth
-
1 cup green beans cut into 1-inch segments
-
2 medium yellow potatoes peeled and chopped
-
2 ½ cups shredded or diced chicken breasts or chicken thighs
-
1 cup half n half or whole milk
-
1 tablespoon chopped fresh thyme or fresh parsley
-
kosher salt and fresh ground black pepper to taste
How To Make creamy chicken
-
1Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft, 7-10 minutes.
-
2Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
-
3Slowly pour in the chicken broth while stirring the soup. Add the green beans and potatoes and bring the soup to a gentle boil. Reduce to a simmer and cook until the green beans and potatoes are tender.
-
4Reduce the heat to low and stir in the cooked chicken and half and half. Season with chopped fresh thyme, salt, and freshly ground black pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT