Creamy Chicken Soup with Vegetables

SERVINGS:

CALORIES: 386

PREP: 10 minutes

COOK: 25 minutes

Nut-Free, Egg-Free

This hearty Creamy Chicken & Vegetable Soup is such a wonderful comforting dish to make during soup season! It is loaded with healthy good-for-you ingredients and is perfect for cold season. It can be enjoyed for lunch or dinner so be sure to make a double batch!

Ingredients

2 tbsp	butter
1	yellow onion, diced
2	celery ribs, sliced
2	carrots, peeled and sliced
2	garlic cloves, minced
3 tbsp	all-purpose flour
2	potatoes, peeled and diced
4 cups	chicken broth
6	boneless skinless chicken thighs
2 cups	broccoli florets
1 cup	green peas
1/4 cup	cream
	Salt and pepper to taste

Directions

In a large pot, melt the butter over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 4 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the flour and cook, stirring constantly for about 1 minute. Add the potatoes, broth, chicken thighs, and thyme sprig. Mix well. Cover the soup and bring it to a boil. Reduce the heat to medium and simmer the soup until the chicken has reached an internal temperature of 165ºF, about 10 to 15 minutes.

Once the chicken is cooked through, carefully remove it from the pot and roughly chop it before returning it to the soup. Remove and discard the thyme sprig from the pot. Add the broccoli and peas and cook until they are bright green and tender, about 2 to 3 minutes. Stir in the cream and season with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info

Per serving
Calories (kcal)	386
Total Fat (g)	17
Saturated fat (g)	8
Cholesterol (mg)	161
Sodium (mg)	945
Total Carbohydrate (g)	28
Dietary Fiber (g)	5
Total Sugars (g)	6
Protein (g)	34