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Chicken And Creamed Vegetable Soup

fast.cook's picture
Ingredients
  Chicken stock 1 1⁄4 Liter (5 Cups)
  Carrots 360 Gram, chopped (3 Medium Sized)
  Celery sticks 75 Gram, chopped (1 Stick)
  Swede 300 Gram, chopped (1 Large Sized)
  Onion 150 Gram, chopped (1 Medium Sized)
  Bay leaves 2
  Chicken thigh fillets 440 Gram, chopped (4 Fillets)
Directions

Combine stock, carrot, celery, swede, onion and bay leaves in large pan.
Bring to boil; simmer, covered, for about 20 minutes or until vegetables are tender.
Discard bay leaves.
Blend or process vegetable mixture, in batches, until pureed; return mixture to same pan, add chicken.
Bring to boil; sim- mer, uncovered, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze]

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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