Creamy Chicken Vegetable Soup (Talkchowplayhouse.com)

By shelliec

Calories 308

Total Fat 7.0g11%, Saturated Fat 4.1g20%, Cholesterol 40mg13%, Sodium 433mg18%, Total Carbohydrates 44.2g15%, Dietary Fiber 5.3g21%, Sugars 10.7g
Protein 17.9g

Vitamin A 120% • Vitamin C 49%
Calcium 23% • Iron 14%

Ingredients

• 1 lb. baby carrots, sliced 2-3 times for bite size
• 2 medium red onion, diced
• 5 celery stalks, sliced to bite size
• 6 tablespoons chicken bouillon
• 1 tablespoon dried basil
• 8 red potatoes, cut into bite sized cubes
• 2 cups frozen broccoli florets
• 1 cup frozen peas
• 4 cups milk
• 1 cup flour
• 2 cup shredded rotisserie chicken
• 8 oz Velveeta cheese, diced

Details

Servings 12

Preparation

Step 1

Put carrots, onion and celery in a soup pot. Fill the pot with water until it is just covering the vegetables. Boil until the vegetables begin to get tender. About 15 minutes. Toss in the bouillon and basil as it boils. Add potatoes. Boil for another 10-15 minutes until potatoes begin to get tender. Add frozen broccoli florets and peas.

In a separate bowl, whisk the milk and flour together until smooth. Pour and stir the milk mixture into the soup pot. Allow the soup to thicken, stirring constantly, over medium high heat. Once thickened, reduce heat to low. Add the cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect!