Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy no cream chicken and vegetables soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy no cream chicken and vegetables soup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Creamy no cream chicken and vegetables soup is something that I have loved my entire life.
This Creamy Chicken and Vegetable Soup uses milk instead of cream for a lighter dinner! January is soup-month like no other! I'm trying to get better at keeping up with seasonal/holiday trends this year.
To get started with this particular recipe, we must prepare a few ingredients. You can cook creamy no cream chicken and vegetables soup using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Creamy no cream chicken and vegetables soup:
- Make ready 300 grams chicken fillet, cubed
- Get 2 carrots, chopped
- Prepare Half cup frozen green peas
- Get 1 and half cup frozen corn kernels
- Get 1 bay leave
- Get 1 medium onion, finely chopped
- Take Half cup, chopped leek(white part)
- Prepare 2 garlic cloves, finely chopped
- Make ready Half cup chopped celery stalk
- Take Half cup finely chopped young celery leaves
- Take 1 table spoon butter
- Prepare 2 table spoons corn starch
- Make ready 2 cups milk
- Get Half tea spoon turmeric powder
- Take Black pepper
- Make ready Salt
Easy to make, thrifty, and delicious. Melt butter in a large saucepan. In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Stir in the broth, salt and pepper.
Steps to make Creamy no cream chicken and vegetables soup:
- 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.
- Cover the pot and let it simmer for about 30 minutes until chicken and veggies ready.
- 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 Low-Carb Creamy Tomato Soup is Our New Best Friend. If you're one of many (SO many!) wonderful people that have been making our Creamy, Tomato-y Tortellini Soup, then you are going to love this creamy tomato soup with chicken and vegetables—a low-carb riff on that carb-laden, surprise smash hit. Holly and I worked for so, so long to make sure that when we shared our tortellini soup. Comfort food at it's best - super quick & super tasty! Usually, comfort food for me means long, slow cooking, but this bowl of Thick.
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