Name: Creamy chicken and vegetable soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz chicken breast, diced into 1/2-inch pieces; 1 tbsp extra virgin olive oil; 3/4 medium yellow onion, diced; 1 1/2 medium carrots, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 2/3 cups reduced-sodium chicken broth; 7 oz Yukon Gold potatoes, peeled and diced into 1/2-inch pieces; 1/2 cup half and half; 1 1/2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 25 min

Heat half the oil in a large pot over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook for 3 minutes more until browned and cooked through. Transfer the chicken and any juices to a plate. Done when opaque in the center, 165°F.
Add the remaining oil to the same pot. Add the onion, carrots, and celery and cook for 6 minutes until the vegetables begin to soften. Stir in the garlic, dried thyme, pepper, and half the salt, and cook for 1 minute more until fragrant.
Pour a splash of the broth into the pot and scrape the bottom with a spoon to release the browned bits. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the remaining broth and add the potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the potatoes are tender. Done when potatoes are tender.
Using a spoon or potato masher, crush about a quarter of the potatoes against the side of the pot to thicken the liquid. Remove the pot from the heat. Stir in the cooked chicken, half and half, and lemon juice. Taste and add the remaining salt if needed. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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