Recipe: Yummy Creamy no cream chicken and vegetables soup

Creamy no cream chicken and vegetables soup. January is soup-month like no other! I'm trying to get better at keeping up with seasonal/holiday trends this year. In the past I've been known to just about get a couple of recipes out, right at the last minute.

Its perfect if you are looking for a vegetarian meal or just something light and easy. Lets talk about this creamy vegetarian soup today because it is just as delicious as any meaty chicken soup. Lemony Chicken Vegetable Soup — This lemon chicken and vegetable soup checks all the boxes. You can cook Creamy no cream chicken and vegetables soup using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Creamy no cream chicken and vegetables soup

1. It's 300 grams of chicken fillet, cubed.
2. You need 2 of carrots, chopped.
3. You need Half of cup frozen green peas.
4. Prepare 1 of and half cup frozen corn kernels.
5. It's 1 of bay leave.
6. Prepare 1 of medium onion, finely chopped.
7. Prepare Half of cup, chopped leek(white part).
8. Prepare 2 of garlic cloves, finely chopped.
9. Prepare Half of cup chopped celery stalk.
10. Prepare Half of cup finely chopped young celery leaves.
11. You need 1 table spoon of butter.
12. You need 2 of table spoons corn starch.
13. It's 2 cups of milk.
14. Prepare Half of tea spoon turmeric powder.
15. Prepare of Black pepper.
16. Prepare of Salt.

For a vegetarian or vegan version of this soup, replace chicken stock with vegetable. Add vegetables, chicken, broth and onion salt. This Creamy Healthy Vegetable Soup is super low cal, gluten free and incredibly delicious. The secret - a seasoned broth made with peeled zucchini, cauliflower, onion and garlic.

Creamy no cream chicken and vegetables soup instructions

1. Melt the butter in a pot. Saute onion until translucent. Add garlic, bay leave and turmeric powder. Saute few seconds. Add chicken fillet and saute until no more pink. Add all the vegetables and salt and bring the soup to boil..
2. Cover the pot and let it simmer for about 30 minutes until chicken and veggies ready..
3. Solve corn starch in milk and slowly aadd to soup. Let the soup become creamy about 20 minutes. Turn off the heat and serve the soup with lemon wedges..

Thick and creamy, loaded with tender vegetables, it tastes luxurious and rich but. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine & topped with a touch of nutty Gruyere. I tested and retested Creamy Chicken Soup until I decided with one last tweak, she was perfect. I understand now why I got confused at the. I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies.

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