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 mushrooms - sliced
- pinch of salt and pepper
- 1 tsp dried thyme
- 850 ml chicken stock
- 3.5 tbsp butter
- 1 large onion, - peeled and finely chopped
- 6 tbsp plain (all purpose) flour
- 300 ml semi-skimmed milk
- 1 tbsp lemon juice
- 130 g 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.
- 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.
- 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.
✎ Notes
Nutrition
Bron says
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.
Jen says
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.
Sue says
Do you cook the chicken first ?
Chris Corbishley says
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
Mark Hill says
Just made this for the family the love it. Thanks
KC says
This is a nutritious bowl of soup, love it.
Sue Painter says
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.
Nicky Corbishley says
Woo hoo! So glad you enjoyed it Sue 🙂 Love those additions too!
Dawn says
Very, very tasty. A good hearty meal, almost a stew,I put a handful of peas in mine and served with brioche buns