Name: Creamy Chicken Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 1 small onion, finely chopped -; 1 celery rib, chopped -; 1 medium carrot, chopped -; 1 garlic clove, minced -; 1 tablespoon butter -; 2 cans (14-1/2 ounces each) chicken broth -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 3 tablespoons all-purpose flour -; 1-1/2 cups half-and-half cream -; 2 cups cubed cooked chicken breast -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 1 round (8 ounces) Brie cheese, rind removed and chopped -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Vegetable Soup

1. 1 small onion, finely chopped -

2. 1 celery rib, chopped -

3. 1 medium carrot, chopped -

4. 1 garlic clove, minced -

5. 1 tablespoon butter -

6. 2 cans (14-1/2 ounces each) chicken broth -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 3 tablespoons all-purpose flour -

10. 1-1/2 cups half-and-half cream -

11. 2 cups cubed cooked chicken breast -

12. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

13. 1 round (8 ounces) Brie cheese, rind removed and chopped -

How to cook deliciously - Creamy Chicken Vegetable Soup

1. Stage

In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

2. Stage

Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.