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Chicken Vegetable Soup, creamy




Source of Recipe


from marlaoh at rc
Chicken Vegetable Soup, creamy

2 tablespoons butter
2 tablespoons all-purpose flour
1 medium onion, chopped
2 garlic cloves, chopped
2 1/2 to 3 cups coarsely chopped cooked
...vegetables, such as asparagus, broccoli, or carrots
2 cups chicken broth
2 cups half and half
2 cups bite-sized leftover/cooked chicken breast
2 tablespoons chopped fresh parsley
pinch of freshly grated nutmeg (optional)
salt and freshly ground black pepper, to taste
sour cream or chopped pimentos, for garnish

In a large pot, melt the butter over medium-low heat.
Add the flour and cook without browning for 2 minutes.
Add the onion (and garlic) and cook until the onion softens,
about 3 minutes.
Combine the onion mixture and the vegetables in a food
processor or blender. (If using a blender, you may have to
work in batches.)
Process the vegetables, adding broth as needed to help
reach the desired consistency, from creamy smooth to chunky.
If you want a very smooth soup, add the maximum amount of
stock and pass the puree through a fine mesh sieve.
Return the soup to the pot and stir in any remaining broth
half and half and the meat.
Stir in the parsley and optional nutmeg.
Bring to a simmer over medium/low heat, stirring almost
constantly. Reduce the heat to low and simmer, stirring often
to avoid scorching, until very hot and lightly thickened, about
15 minutes.
Season with salt and pepper.
Serve hot, topped with a dollop of sour cream, a sprinkling of
pimento, or additional chopped herbs.