Creamy Chicken Vegetable Soup

Total Time Prep/Total Time: 30 min.
Yield 5 servings
Test Kitchen Approved
It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.—Taste of Home Test Kitchen

Ingredients

  • 1 small onion, finely chopped
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 2 cups cubed cooked chicken breast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 round (8 ounces) Brie cheese, rind removed and chopped

Directions

  1. In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Nutrition Facts

1-1/2 cups: 408 calories, 24g fat (15g saturated fat), 131mg cholesterol, 1324mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 32g protein.

It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.—Taste of Home Test Kitchen
Recipe Creator

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