Creamy Chicken Harvest Soup
Creamy chicken soup that you may add in any vegetable you like. This soup just tastes like Autumn.
Ingredients
- 6 Tbsp butter
- 1 sweet onion, chopped
- 3 Tbsp flour
- 1 Tbsp Kosher salt
- 2 tsp black pepper
- 8 cups chicken broth I add another 2 cups if it's too thick.
- 2-3 cups red potatoes, chopped
- 1 cup mushrooms, chopped
- 1 cup carrots, chopped or sliced
- 2-3 cups butternut squash, chopped
- 2-3 cups raw chicken breast cut up or could use leftover cooked chicken
- 1 cup frozen corn kernels
- 1 Tbsp fresh thyme or 2 teaspoons dried
- 2 cups light cream or half & half
- 1 cup fresh parmesan
Instructions
- In a large, heavy pot, melt the butter. Add in the onion and sauté for a few minutes till soft.
- Take off the heat and whisk in the flour, salt and pepper. Put back on the heat and slowly whisk in the chicken broth. Stir slowly till it is bubbly and thickened slightly.
- Add in the vegetables and chicken, if the chicken is raw. If you are using already cooked chicken or a rotisserie chicken, then add the chicken in later after the veggies have cooked.
- Let the veggies simmer and cook for about 15 minutes. I poke a piece of potato with a fork to make sure it is soft, but firm.
- Add in the corn, cream and cheese. Take off heat. Stir till the cheese is melted. Add in the thyme, then salt and pepper to taste.