There’s always a story behind each of our recipes. Sometimes the story starts with us, sometimes it starts with you.
One of our readers asked for “a creamy chicken soup”. Later she reminded me about that chicken soup. What I didn’t tell her is that I was working on that “creamy chicken soup”, but it takes time to test a recipe, and then re-test it. Not that I heard any complaints. Finally, I got something that had the husband asking for seconds, and reheating the leftovers the next day.
Usually we have several recipes lined up in case I get caught up in my work and don’t have time to work on a recipe for the week. I actually had another soup for this week, but our readers are the bosses, so creamy chicken soup it is.
I’m quite excited about the recipes for the next few weeks, and I’m sure you’ll love them too.
I know that for some people the mixture of milk and chicken might seem a bit off-putting, but trust me, this works. It is also not overly “milky”, and the mixture of herbs and spices also works very well in this soup.
Another good thing is that this soup is relatively easy and fast to make. It’s perfect for dinner on cool days.
- 2 tablespoons of salted butter
- 1 large white onion (about 3/4 lb) chopped finely
- 1 3/4 lb chicken breasts (about two chicken breasts) sliced thinly
- 3 1/2 tablespoons of all-purpose flour
- 1 qt [1 lt] of 2% milk
- 1 1/2 lb floury potatoes , diced (about 2 cups)
- 1/2 cup of frozen peas
- 1/2 cup of diced carrot
- 1/4 teaspoon of freshly grated nutmeg
- 1/4 teaspoon of freshly-cracked pepper
- 1 1/2 teaspoon of salt , or more to taste
- 1 qt [1 lt] of water
- 3 tablespoons of chopped Italian parsley
Heat the butter in a medium (3 to 4 quart [3 to 4 lt]), thick-bottomed pot over very low heat. Once the butter has melted add onion. Cook and stir until the onion has become translucent.
Add chicken breast and stir mixing with the onions. Cover and simmer for five minutes, or until liquid released by the chicken has evaporated.
Uncover and stir in the flour, mix until the chicken is coated with the flour. Pour in milk and stir to mix well. Season with nutmeg, pepper and salt. Add potatoes, peas, and carrot. Pour in water and stir.
Increase heat to medium-low. Simmer until liquid is reduced to 3/4 of the original volume and vegetables are cooked-through (10 mins approx).
Remove from the heat and stir in parsley. Add more salt to taste. Serve warm.