Do you ever just have a taste four soup? No particular soup – just a hot bowl of soup. Well I do, and I did just the other day. So here I am again standing in my kitchen trying to figure out what to make for dinner because I am the worst at planning my meals ahead. My stomach is telling me to make soup, but what kind of soup can I just whip up real quick? I’m thinking, thinking, thinking and chicken soup comes to mind.
My husband and I both love chicken soup, who doesn’t….well my sister….not the biggest soup fan.
I’m just hoping I have enough of the right ingredients so I can satisfy my soup craving. I open up the fridge, carrots – BAM! chicken – got it! celery – nope! Does anyone even keep celery in their fridge? I buy it for one meal and never end up using the rest of it. Onto the panty, onions – always on hand. Chicken stock – staple in my house. I think I’m good to go.
As I’m chopping the carrots and onions, I decide that I’m going to make a creamy chicken soup. I love creamy chicken and wild rice soup more than just plain old chicken noodle. Can I even attempt to make a healthier creamy soup? Well I tried and I did!
This recipe I came up with uses low sodium chicken broth, water and milk. To make it creamy- just a little butter and flour. Butter and flour?! I thought this was supposed to a lightened-up version. Stay with me, it will be. I did say butter and flour, but did you see the “just a little” before the butter? No more than four tablespoons in this recipe. Now this isn’t going to be coat the back of a spoon creamy, but creamy enough to give the soup a nice velvety texture.
This soup is so flavorful and satisfying. I ate two bowls and still felt good about it! My husband had four!
Chicken soup is so forgiving. You can add whatever vegetables you have on hand. This is a great recipe to use up leftover chicken from last nights dinner. Grab a rotisserie chicken from your grocery store and use that. Play with the seasonings too. Not an oregano fan, try using thyme or parsley. Adjust the amounts to your taste buds.
You can even make this soup lighter yet! Don’t add the extra butter and flour. The soup wont necessarily be creamy but the milk does give it the look and mouth feel of being a little bit creamy. Followed the recipe and wish the soup was thicker? Make a roux in a separate pan and add it to your soup pot.
- 3 cups carrots - chopped
- 2 cups onions - diced
- 2 cups chicken - cooked, diced or shredded
- 3 cups low sodium chicken broth
- 2 cups water
- 1 cup milk
- 2 - 4 tbsp. butter
- 2 - 4 tbsp. flour
- salt and pepper to taste
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. oregano
- Sauté carrots and onions in 1 tablespoon of butter for about 10 minutes, just until softened.
- Season the carrots and onions with the onion powder, garlic powder, oregano and salt and pepper to taste.
- Add the remaining butter to the pot and let melt. Once melted add the flour and let cook for 2-3 minutes.
- Add the chicken stock, water, and milk. Bring to a simmer.
- Add the chicken and let simmer for 20 minutes.
- Serve with your favorite noodles or crackers.