This Creamy Chicken and Vegetable Soup uses milk instead of cream for a lighter dinner!
January is soup-month like no other!
I’m trying to get better at keeping up with seasonal/holiday trends this year. In the past I’ve been known to just about get a couple of recipes out, right at the last minute. That or forget entirely.
Not because I hadn’t thought about it, but more because I’d either thought about it too late, or had already filled up my schedule with other stuff I wanted to make (often off-season recipes that I was craving).
Since Chris has been working with me, he’s helped to really get me thinking about planning ahead.
I can’t deny, I was a little disgruntled at first. After all, planning is my thang ????????
I’ve always worked out basic yearly targets, then split those down into monthly targets, and then I’ve planned my weekly plan in with absolute precision (check out my post on Living the Blog about how I plan my weekly blogging timetable). It’s good, it’s fun (well, if you like planning this is ????) and it works!
However, Chris is like Nicky-the-crazy-organised-planner Mark II (or maybe even Mark M! That’s 1000 in Roman numerals btw. I had to look that up.)
He was cracking the whip, making sure I planned in three, four or even five pieces of Halloween/Thanksgiving/Christmas content in plenty of time for you guys. Which, as it turned out, was good for me too. And once it was published, I felt enormous satisfaction that I was making useful content.
So I’ve no doubt I’ll be planning more seasonally-correct meals this year, but much like my diet, I’m sure there’ll be blips along the way (I’m trying my best not to publish my nougat cookies so close to Christmas, when everyone is being good. I’ll hold out for as long as I can!).
In the meantime, I’ve got more soups, curries and a few Chinese New Year recipes coming up soon!
Creamy Chicken and Vegetable Soup Recipe:
Creamy Chicken and Vegetable Soup
Ingredients
- 3 chicken breasts chopped into bitesize chunks
- 3 carrots peeled and roughly chopped
- 3 potatoes peeled and roughly chopped
- 2 celery sticks sliced
- 150 g (5.3 oz) mushrooms sliced
- pinch salt and pepper
- 1 tsp dried thyme
- 850 ml (3 1/2 cups) chicken stock
- 3.5 tbsp butter
- 1 large onion, peeled and finely chopped
- 6 tbsp plain (all-purpose) flour
- 300 ml (1 1/4 cups) semi-skimmed milk
- 1 tbsp lemon juice
- 130 g (1 1/2 packed cups) sliced kale
- 2 tbsp chopped parsley
Instructions
- Add chicken, carrots, potatoes, celery, mushroom, salt, pepper, thyme, and stock to a large saucepan. Boil, then simmer for 15 minutes.3 chicken breasts, 3 carrots, 3 potatoes, 2 celery sticks, 150 g (5.3 oz) mushrooms, pinch salt and pepper, 1 tsp dried thyme, 850 ml (3 1/2 cups) chicken stock
- Drain and reserve the liquid stock.
- Add butter and onions to a large saucepan. Cook onions for 5-6 mins on a medium heat, until softened. Add the flour and mix using a balloon whisk. Add in a ladle of the reserved stock. Stir with the whisk until smooth. Repeat until stock is used. Pour in the milk and heat whilst stirring with the whisk until the soup thickens.3.5 tbsp butter, 1 large onion,, 6 tbsp plain (all-purpose) flour, 300 ml (1 1/4 cups) semi-skimmed milk
- Add the chicken and veggies back in. Add the kale. Heat through and add in half the lemon juice. Taste and add more lemon juice and seasoning if required. Sprinkle with parsley, then serve.1 tbsp lemon juice, 130 g (1 1/2 packed cups) sliced kale, 2 tbsp chopped parsley
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow it’s yummy I made this in Ramadan
Here in Saudi Arabia my employer
Thank you very much for your yummy recipe bless you more
Thanks for this gave me the idea to tweek it into cream of chicken, mushroom & herb soup, used watercress & dill. Doubled up the amounts of chicken & mushrooms, there was no need to seperate it as made a slurry of the milk with arrowroot powder (for my gluten free needs, also blinding as doesnt need whisking), which added once the chicken and mushies had cooked through enough. Finally after few moments stirring while it thickened added 1 whole bunch chopped watercress & two small bunches of chopped dill. Was deliscious and will make again, thank you so much for showing me how to make cream of soups without the cream!
Can any surplus be frozen. Loved every mouthful btw.
Fantastic recipe, the only thing I really changed was that I baked my chicken breasts then shredded them and added them in. It worked so well. This is now my go to.
I would definitely recommend this! The only item I omitted was the mushrooms as my husband loathes them. After I chopped my veges I realized I did not have fresh chicken. So I used canned chicken, which I only use when I am desperate for a quick chicken noodle soup. That being said, we enjoyed this very much and I will definitely be making this again, of course with fresh chicken.
Do you cook the chicken first ?
Hi Sue,
No you dont need to cook the chicken first. The chicken is added in step one along with the potatoes, celery, mushroom, salt, pepper, thyme and stock.
Hope this helps
Thanks
Chris & Nicky
Just made this for the family the love it. Thanks
This is a nutritious bowl of soup, love it.
I made this today and it was delicious. Typically good comfort food! I made it for supper so added some cannallini beans for a bit of bilk and extra protein and added used up yesterday’s cold chicken at the end. Really nice. Mine thanks Nicky.
Woo hoo! So glad you enjoyed it Sue 🙂 Love those additions too!
Very, very tasty. A good hearty meal, almost a stew,I put a handful of peas in mine and served with brioche buns