CREAMY CHICKEN VEGETABLE SOUP

Creamy Chicken Vegetable Soup is a soul-warming delight, a culinary symphony that combines the richness of cream with the wholesome goodness of chicken and a medley of vibrant vegetables. This luscious creation begins with succulent diced chicken, browned to perfection in a fragrant sauté of onions and garlic. The aromatic dance of carrots, celery, red bell pepper, zucchini, corn, and peas follows, creating a vivid tapestry of colors and flavors. As the ensemble simmers in a bath of chicken broth, fragrant herbs such as thyme, oregano, and rosemary join the performance, infusing the pot with warmth and depth.

The crescendo of this symphony occurs with the addition of a velvety blend of heavy cream and flour, transforming the broth into a luxuriously creamy base. This magical liaison of cream and flour elevates the soup to a new level of indulgence, coating every spoonful in a silky embrace. The cooked chicken returns to the stage, further enhancing the ensemble’s depth and heartiness. With each spoonful, one experiences the harmonious marriage of tender chicken, crisp vegetables, and the soothing creaminess that defines this culinary masterpiece.

Garnished with a sprinkle of fresh parsley, this creamy chicken vegetable soup not only tantalizes the taste buds but also provides a visual feast. It’s a comforting bowl of nourishment, perfect for chilly evenings or whenever a hearty, wholesome meal is in order. Allow the flavors to linger on your palate as you savor the robustness of the broth and the delightful interplay of textures. In each bite, find solace and satisfaction, as this creamy chicken vegetable soup becomes a comforting ritual, inviting you to experience the warmth and joy it brings to the table.

CREAMY CHICKEN VEGETABLE SOUP

Ingredients:

1 lb (450g) boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
1 red bell pepper, diced
1 zucchini, diced
1 cup frozen corn kernels
1 cup frozen peas
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
Salt and pepper to taste
1 cup heavy cream
1/2 cup all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions:

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