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Healthy Living

Hearty Chicken Soup

This is another super way to use up leftover chicken. With colder weather coming; this soup is a perfect choice and is a meal in itself.

Hearty Chicken Soup

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2 cups shredded cooked chicken (I used leftover rotisserie chicken)

½ cup frozen corn

½ cup frozen peas

3-4 cups chicken stock

1/4 cup cream, ½ and ½ or evap milk

4 Tbsp butter

½ pound Yukon gold or small yellow potatoes, cubed

1 carrot, peeling and sliced

1 stalk celery, cleaned and diced

4-5 mushrooms, sliced

2 garlic cloves; chopped fine

½ medium onion, chopped

3 Tbsp flour 1

bay leaf

2 Tbsp parsley

Salt and pepper

Melt butter in large Dutch oven or stock pot. Add carrot, celery and onion and cook until tender and slightly browned; 5-7 minutes. Add mushrooms and garlic, stirring for 3-5 minutes until softened. Add flour, stir for 1 minute. Add broth, potatoes, salt and pepper and simmer 12-15 minutes. Add chicken, peas, corn, cream, parsley, and simmer 5 minutes or until heated through.

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