Creamy Chicken & Vegetable Soup

Creamy Chicken & Vegetable Soup

 

For Christmas I really wanted a red, cast iron dutch oven.  I’d been looking at them at a local shop, but couldn’t justify the cost so I put it on my Christmas list. The Chief Taste Tester came through and there was the most beautiful red pot under the tree just for me on Christmas morning (actually two).  I was in love…

Do you like receiving household or kitchen items as gifts?  Maybe I’m too practical, but they are my very favourite things to receive.  Don’t get me wrong, I don’t want a toaster, but something that’s unique, special or that I’ve had my eye on melts my heart.  My poor husband always gets teased about buying me household items as gifts, but I guess he just gets me.

The dutch oven (I still haven’t named her, but I’d take suggestions) has quickly become my favourite kitchen tool.  I’ve used her almost everyday and she has inspired me to try so many new recipes and experiments.

Now, during the cold, Canadian winter months, we probably have soup of some kind at least two times a week.  There is just something so satisfying about having warmth in your belly when the cold wind is blowing outside.  Pair it with a warm bread or biscuit and you have pure heaven.

Creamy Chicken & Vegetable Soup

See it’s cold here.  Beautiful, but cold!

As I read the recipe for this creamy chicken & vegetable soup, I was skeptical, but something told me to give it a try.  I’m so glad I did.  The brie adds such a unique flavour to the broth and makes it so creamy. I had never tried brie in soup before.  It was very, very good!

DSC04968

The brie is slowly melting and creating some oh so goodness.

Creamy Chicken & Vegetable Soup

Ingredients

  • 2 tablespoons oil (I used garlic infused olive oil)
  • 2 small onions (chopped)
  • 3 ribs celery (chopped)
  • 2 medium carrots (sliced 1/2″ thick)
  • 3 teaspoons minced garlic or 5 cloves
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 tablespoons all-purpose flour
  • 3 cups half-and-half or milk
  • 4 chicken breasts (cooked and cubed) See note below
  • 10 ounces frozen chopped spinach (thawed and squeezed dry) See note below
  • 1, 8 oz round Brie cheese

Directions

  1. Heat oil in dutch oven.  Add onions, celery and carrots.  Cook until tender crisp.
  2. Add garlic and cook for one additional minute or until garlic become fragrant.
  3. Stir in the chicken broth, salt and pepper.  Bring to a boil and reduce to simmer.  Cook for 10 minutes uncovered.
  4. Whisk flour and milk together until smooth.  Gradually pour this mixture into the broth and stir.
  5. Increase heat to medium.  Bring to a boil and cook for 2 minutes.
  6. Reduce heat.  Add the chicken, spinach and Brie.
  7. Cook and stir for another 5 minutes or until the Brie melts.

Notes:  

  • To cook the chicken breasts – Add about 2 cups of broth, 1 teaspoon of salt and 1 teaspoon of pepper to the dutch oven before starting the soup.  Bring to a boil and add the whole chicken breasts.  Turn heat to simmer and cover.  Cook for approximately 20 minutes or until the breasts are fully cooked.  The broth adds flavour to the breasts.  This method cooks them quickly without drying the meat.  Cut into cups and discard the liquid.
  • To thaw and dry the spinach – Add the frozen spinach to a microwave safe bowl.  Cook on high for approximately 2 minutes until fully thawed.  Check part way through and stir.  Once the spinach is thawed, drain any liquid from the bowl. Place the spinach between a few layers of paper town and press down to remove excess liquid.

Inspired by:  Taste of Home – Soups

Creamy Chicken & Vegetable Soup
 
Prep time
Cook time
Total time
 
This soup is so creamy and delicious. The brie in the broth makes it so rich and flavourful.
Serves: 8
Ingredients
  • 2 tablespoons oil (I used garlic infused olive oil)
  • 2 small onions (chopped)
  • 3 ribs celery (chopped)
  • 2 medium carrots (sliced ½" thick)
  • 3 teaspoons minced garlic or 5 cloves
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 tablespoons all-purpose flour
  • 3 cups half-and-half or milk
  • 4 chicken breasts (cooked and cubed) See note below
  • 10 ounces frozen chopped spinach (thawed and squeezed dry) See note below
  • 1, 8 oz round Brie cheese
Directions
  1. Heat oil in dutch oven. Add onions, celery and carrots. Cook until tender crisp.
  2. Add garlic and cook for one additional minute or until garlic become fragrant.
  3. Stir in the chicken broth, salt and pepper. Bring to a boil and reduce to simmer. Cook for 10 minutes uncovered.
  4. Whisk flour and milk together until smooth. Gradually pour this mixture into the broth and stir.
  5. Increase heat to medium. Bring to a boil and cook for 2 minutes.
  6. Reduce heat. Add the chicken, spinach and Brie.
  7. Cook and stir for another 5 minutes or until the Brie melts.
Notes
To cook the chicken breasts - Add about 2 cups of broth, 1 teaspoon of salt and 1 teaspoon of pepper to the dutch oven before starting the soup. Bring to a boil and add the whole chicken breasts. Turn heat to simmer and cover. Cook for approximately 20 minutes or until the breasts are fully cooked. The broth adds flavour to the breasts. This method cooks them quickly without drying the meat.

To thaw and dry the spinach - Add the frozen spinach to a microwave safe bowl. Cook on high for approximately 2 minutes until fully thawed. Check part way through and stir. Once the spinach is thawed, drain any liquid from the bowl. Place the spinach between a few layers of paper town and press down to remove excess liquid.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe:  

 
 
 
 
Top