Creamy Chicken Soup Recipe: easy to make and very flavorful. Perfect to serve as a light dinner on a cool day. It's really a great soup that you'll enjoy.
Cuisine American, Fusion
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Clara Gonzalez
2tablespoonsof salted butter
1large white onion(about 3/4 lb) chopped finely
1 3/4lbchicken breasts(about two chicken breasts) sliced thinly
3 1/2tablespoonsof all-purpose flour
1qt[1 lt] of 2% milk
1 1/2lbfloury potatoes, diced (about 2 cups)
1/2cupof frozen peas
1/2cupof diced carrot
1/4teaspoonof freshly grated nutmeg
1/4teaspoonof freshly-cracked pepper
1 1/2teaspoonof salt, or more to taste
1qt[1 lt] of water
3tablespoonsof 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.