Recipe: Delicious Creamy no cream chicken and vegetables soup

Creamy no cream chicken and vegetables soup. Lemony Chicken Vegetable Soup — This lemon chicken and vegetable soup checks all the boxes. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable. Homemade Creamy Vegetable Soup is an insanely delicious, creamy vegetable soup without any cream.

I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles. But for this one, I wanted to share the "classic" version, like what you get. You can cook Creamy no cream chicken and vegetables soup using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Creamy no cream chicken and vegetables soup

1. You need 300 grams of chicken fillet, cubed.
2. Prepare 2 of carrots, chopped.
3. You need Half of cup frozen green peas.
4. Prepare 1 of and half cup frozen corn kernels.
5. Prepare 1 of bay leave.
6. You need 1 of medium onion, finely chopped.
7. It's Half of cup, chopped leek(white part).
8. Prepare 2 of garlic cloves, finely chopped.
9. You need Half of cup chopped celery stalk.
10. You need Half of cup finely chopped young celery leaves.
11. Prepare 1 table spoon of butter.
12. It's 2 of table spoons corn starch.
13. It's 2 cups of milk.
14. Prepare Half of tea spoon turmeric powder.
15. You need of Black pepper.
16. You need of Salt.

January is soup-month like no other! I'm trying to get better at keeping up with seasonal/holiday trends this year. In the past I've been known to just about get a couple of recipes out, right at the last minute. Gallery image with caption: Creamy Chicken and Mushroom One Pan Casserole.

Creamy no cream chicken and vegetables soup instructions

1. Melt the butter in a pot. Saute onion until translucent. Add garlic, bay leave and turmeric powder. Saute few seconds. Add chicken fillet and saute until no more pink. Add all the vegetables and salt and bring the soup to boil..
2. Cover the pot and let it simmer for about 30 minutes until chicken and veggies ready..
3. Solve corn starch in milk and slowly aadd to soup. Let the soup become creamy about 20 minutes. Turn off the heat and serve the soup with lemon wedges..

This Creamy Healthy Vegetable Soup is super low cal, gluten free and incredibly delicious. The secret - a seasoned broth made with peeled zucchini, cauliflower, onion and garlic. Thick and creamy, loaded with tender vegetables, it tastes luxurious and rich but. Add vegetables, chicken, broth and onion salt. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine & topped with a touch of nutty Gruyere.

Share this post