Creamy Chicken Soup (Print Version)
# Ingredients:
01 -
4-5 cups shredded chicken from a rotisserie bird.
02 -
6 tbsp of salted butter.
03 -
A diced yellow onion.
04 -
Two sliced carrots.
05 -
Two celery stalks, chopped.
06 -
4-5 minced garlic cloves.
07 -
1/3 cup plain flour.
08 -
6 cups chicken stock.
09 -
About 1 lb of peeled, chopped Yukon potatoes.
10 -
1 cup broccoli, very finely chopped.
11 -
1 tbsp soy sauce.
12 -
1 tsp of Kinders The Blend seasoning mix.
13 -
1 tsp of Herbs De Provence for flavor.
14 -
10 oz of frozen veggies variety pack.
15 -
1 cup heavy whipping cream.
16 -
1/4 cup grated parmesan cheese.
17 -
1 tbsp dried parsley leaves.
18 -
Salt and pepper as you like.
19 -
Optional: One box of Red Lobster Cheddar Bay biscuits (frozen).
# Instructions:
01 -
Heat butter in a big pot. Toss in onions, celery, and carrots. Sprinkle salt and pepper. Let them cook for 5-7 minutes.
02 -
Stir in minced garlic and cook one minute until it smells great. Mix in flour and stir around for another 3-4 minutes.
03 -
Pour in chicken stock, broccoli, potatoes, soy sauce, and seasoning mix. Bring it to a rolling boil. Lower heat, cover, and let it simmer for 12-15 minutes until the potatoes are soft.
04 -
Stir in frozen veggies, shredded chicken, cream, parmesan, and parsley. Let it all simmer for around 30 minutes until it thickens nicely.
05 -
Bake the biscuits while the soup finishes. Ladle the hot soup into bowls and enjoy with the warm biscuits on the side.
# Notes:
01 -
If you like it thicker, mix cornstarch with a little water and stir it in.
02 -
Keeps for about 3-4 days in the fridge.
03 -
You can switch out the veggies or meat to suit your taste.