Hearty Creamy Chicken and Vegetable Medley Soup
Warm up on a chilly winter evening with this Hearty Creamy Chicken and Vegetable Medley Soup. This cozy dish is not just comforting but also packed with wholesome ingredients. Featuring tender pieces of chicken or turkey, vibrant vegetables, and a rich, creamy broth, it’s the perfect one-dish meal to satisfy your hunger. The addition of rice provides a delightful texture, making each spoonful feel like a warm hug. Whether you're using homemade chicken broth or a flavorful store-bought option, every bite is sure to remind you of homecooked goodness. Pair it with warm rolls and a crisp salad for a complete dinner.
N/A
Servings
142
Calories
13
Ingredients
Ingredients
chicken broth
6 cups (homemade or good quality canned)
white rice
1/2 cup (uncooked)
carrots
3 (thinly sliced)
celery ribs
3 (thinly sliced)
zucchini
2 (thinly sliced)
butter
6 tablespoons (unsalted)
flour
6 tablespoons (all-purpose)
light cream or milk
2 cups (preferably whole milk for richness)
cooked chicken or turkey
3 cups (shredded or cubed)
green onion
1/2 cup (thinly sliced, including tops)
salt
to taste
black pepper
to taste
parsley
to taste (minced for garnish)
Instructions
1
In a large 5-quart Dutch oven, bring the chicken broth to a rolling boil over medium-high heat.
2
Once boiling, stir in the white rice, cover the pot, reduce the heat to low, and let it simmer for 10 minutes.
3
Add the sliced carrots, celery, and zucchini to the pot. Cover it again and continue to simmer for an additional 10 minutes, or until the vegetables are crisp-tender.
4
While the soup is simmering, prepare the creamy sauce. In a small saucepan over medium heat, melt the butter until foamy.
5
Stir in the flour to create a roux, cooking while stirring for about 2-3 minutes until bubbly and slightly golden.
6
Gradually whisk in the light cream (or milk), followed by about 1 cup of the hot broth from the soup, ensuring it’s free of lumps.
7
Return the sauce to the heat and cook, stirring continuously, until it’s smooth, thick, and bubbling.
8
Carefully stir the creamy sauce into the soup mixture in the Dutch oven until fully combined.
9
Add the cooked chicken or turkey and the sliced green onions; stir to incorporate. Season with salt and pepper to taste.
10
Continue to cook for another minute or so, just until everything is heated through.
11
Finish with a sprinkle of minced parsley before serving.
12
Serve the soup hot, accompanied by warm rolls and a fresh garden salad.
Nutrition Information
7g
Fat
12g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Creamy Chicken and Vegetable Medley Soup.
What are the main vegetables used in this soup?
The main vegetables included are carrots, celery, zucchini, and green onions.
How much chicken broth is required?
The recipe calls for 6 cups of chicken broth, which can be homemade or good quality canned broth.
What kind of rice should I use for this soup?
You should use 1/2 cup of uncooked white rice.
How long does the rice simmer before adding vegetables?
The rice should simmer in the boiling broth for 10 minutes before the vegetables are added.
Can I use turkey instead of chicken?
Yes, you can use 3 cups of either cooked chicken or turkey, shredded or cubed.
What is the calorie count per serving?
Each serving contains approximately 142 calories.
How much fat is in this chicken vegetable soup?
There are 7g of fat per serving.
What is the protein content of this recipe?
This soup provides 9g of protein per serving.
How many carbohydrates are in one serving?
There are 12g of carbohydrates per serving.
What dairy options can I use for the creamy sauce?
You can use 2 cups of light cream or milk, preferably whole milk for a richer flavor.
What is the recommended pot size for this recipe?
A large 5-quart Dutch oven is recommended.
How should the carrots be prepared?
The 3 carrots should be thinly sliced.
How much butter is needed to make the roux?
The recipe requires 6 tablespoons of unsalted butter.
How much flour is used for thickening?
You will need 6 tablespoons of all-purpose flour.
When do I add the zucchini?
The zucchini is added after the rice has simmered for 10 minutes, along with the carrots and celery.
How long do the vegetables need to cook?
The vegetables should simmer for about 10 minutes or until they are crisp-tender.
How do I make the creamy sauce?
Melt butter, stir in flour to make a roux, then gradually whisk in cream and a cup of hot broth until thick and bubbling.
What garnish is recommended for this soup?
The soup should be finished with a sprinkle of minced parsley.
How many ingredients are in this recipe?
There are a total of 13 ingredients.
What are some suggested side dishes?
The recipe suggests serving the soup with warm rolls and a fresh garden salad.
Is the chicken cooked before adding it to the soup?
Yes, the recipe specifies using 3 cups of cooked chicken or turkey.
What seasoning is suggested?
Salt and black pepper should be added to taste.
How do I prepare the green onions?
Use 1/2 cup of thinly sliced green onions, including the tops.
What is the texture of the vegetables in the finished soup?
The vegetables should be cooked until they are crisp-tender.
Can I use whole milk for this recipe?
Yes, whole milk is recommended if you want a richer soup.
How much celery is used?
The recipe calls for 3 thinly sliced celery ribs.
What tags are associated with this recipe?
Tags include soup, chicken soup, creamy soup, vegetable soup, one dish meal, comfort food, winter recipe, and hearty meal.
What is the first step in the instructions?
The first step is to bring the chicken broth to a rolling boil in a large 5-quart Dutch oven.
Should I use salted or unsalted butter?
The recipe specifically calls for unsalted butter.