Creamy Chicken Vegetable Soup
2 to 3 boneless Chicken Breast (cut thin to medium pieces)
Salt & Pepper to taste
1 to 2 tsp of Olive Oil or Oil of your choice
1 Garlic Clove (minced or sliced)
¼ half yellow Onion (diced) more or less to taste
1 tbsp. Rosemary
3 to 4 stalks Celery (diced)
2 cubes Chicken Bouillon
1/2 to 1 cup water
2 cans Cream of Chicken Soup
1 can evaporated milk
1 small pckg frozen Crinkle Cut Carrots
1 small pckg frozen Peas
1 small pckg frozen Mixed Vegetables (optional)
1 to 2 tbsp. Cornstarch depending on thickness preferred
Saute in oil Chicken pieces, Salt & Pepper, Garlic Clove, Onion, Rosemary, Celery and Chicken Bouillon. Saute until Chicken is done. Transfer ingredients to large soup pan.
Add water, Cream of Chicken Soup, evaporated milk. Bring to a medium boil. Add frozen vegetables. Simmer for about 45 minutes.
If you prefer a thicker soup, add cornstarch to 1/3 cup of the water mix well until dissolved and add to soup the last 20 minutes of cooking time.
Depending on serving size needed you can adjust the amount of Chicken and Vegetables to more or less.
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