Soup with Chicken and Vegetables

This comforting soup with chicken and vegetables is a delightful variation of the classic chicken pot pie. It brings together the rich, savory flavors you love, minus the hassle of a crust. Packed with tender chicken, vibrant vegetables, and a creamy broth, this hearty soup makes a perfect family dinner on chilly evenings. Not only is it delicious, but it’s also loaded with nutrients, making it a wholesome option for any meal. Plus, it’s easy to prepare, and the whole family will enjoy it!

Ingredients

• 3 tablespoons light butter (e.g., Land O’Lakes Light Butter with Canola Oil), divided
• 3 cups cooked rotisserie chicken, shredded or chopped (skinless)
• 1 medium onion, finely chopped
• 4 celery stalks, diced
• 1 cup carrots, sliced into small rounds or chopped
• 5 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 ½ cups Yukon gold potatoes, diced (about ½ inch pieces)
• 4 cups low-sodium chicken broth
• 2 ½ teaspoons chicken bouillon granules
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ cup fresh parsley, chopped
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
• ¼ teaspoon dried sage
• 1 bay leaf
• 2 cups fat-free half-and-half (or unsweetened almond milk, or skim milk)
• 2 tablespoons cornstarch
• 1 cup frozen peas (do not thaw)

Instructions

1. Sauté Vegetables:
   Heat 1 tablespoon of light butter in a large pot over medium-high heat. Once melted, add the onions, carrots, and celery. Sauté for about 3 minutes until softened. Add garlic and cook for an additional minute.
2. Prepare the Roux:
   Add the remaining 2 tablespoons of butter to the pot. Once melted, sprinkle in the flour. Stir continuously for 2 minutes to cook out the raw flour taste and form a roux.
3. Add Broth and Spices:
   Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, bay leaf, chicken bouillon, salt, pepper, oregano, basil, thyme, and sage. Stir well and bring to a gentle boil. Reduce heat to low.
4. Simmer the Soup:
   Let the soup simmer for 15-20 minutes until the potatoes are tender. This will allow the flavors to meld.
5. Add the Chicken:
   Stir in the shredded chicken and let it heat through for 5 minutes. Taste the soup and adjust seasoning if necessary.
6. Thicken the Soup:
   In a small bowl, whisk the cornstarch and half-and-half until smooth. Slowly add this mixture to the soup while stirring to prevent lumps. Continue cooking on low until the soup thickens.
7. Add the Peas:
   Stir in the frozen peas and cook for another 5-8 minutes until heated through. Stir occasionally.
8. Final Touches:
   Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh parsley or thyme for added flavor and color.

Storage Information

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove over low heat.

Conclusion

This Chicken and Vegetable Soup is a comforting, nutritious dish that captures all the rich flavors of a classic chicken pot pie without the crust. Its creamy texture, tender chicken, and vibrant vegetables make it a satisfying meal for any occasion. It’s perfect for warming up on cold days or impressing guests at family gatherings.

For an extra treat, serve the soup with warm biscuits or a side of crusty bread. This dish is versatile and can be customized with different vegetables or spices to suit your taste. Whether served on a cozy weeknight or as a meal prep solution, it’s a hearty, delicious, and easy-to-make dish that will become a favorite in your recipe rotation.