Creamy Chicken & Vegetable Soup

A healthy Creamy Chicken & Vegetable Soup made with absolutely no-cream! The perfect cold and flu fighting soup...

5 from 16 votes

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Course: Soup

Cuisine: Healthy Soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: serves

Calories: 446kcal

Author: Lucy - Bake Play Smile

Ingredients

50 g butter
30 g olive oil
½ onion diced
1 leek diced
2 tsp minced garlic
2 carrots diced
2 celery sticks diced
1 red capsicum diced
1 tsp dried thyme
75 g (½ cup) plain flour
3 cups chicken stock liquid
3 cups milk
200 g cooked chicken shredded - see notes
1 cup corn kernels
100 g baby spinach
salt and pepper, to season
100 g croutons to serve, optional

Metric - US Customary

Instructions

Heat the butter and olive oil in a large saucepan over medium heat. Add the diced onion, leek and minced garlic and saute for 2-3 minutes or until softened.
Add the chopped carrots, celery, red capsicum and thyme and saute for a further 3 minutes.
Add the plain flour and mix to coat. Cook for 1 minute.
Add 1 cup of the chicken stock liquid and stir until the flour has dissolved into the broth.
Add the remaining chicken stock liquid, milk, cooked (shredded) chicken and corn kernels. Bring the soup to a low simmer and cook for 20 minutes.
Stir through the baby spinach, season with salt and pepper and serve with croutons.

Notes

Chicken - you can cook and then shred 200g of chicken breasts, thighs or tenderloins. Or to save time, use leftover cooked chicken or a store-bought BBQ chicken. Shred before using.

Nutrition