Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, creamy no cream chicken and vegetables soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Creamy no cream chicken and vegetables soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Creamy no cream chicken and vegetables soup is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook creamy no cream chicken and vegetables soup using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy no cream chicken and vegetables soup:
- Get 300 grams chicken fillet, cubed
- Get 2 carrots, chopped
- Take Half cup frozen green peas
- Make ready 1 and half cup frozen corn kernels
- Make ready 1 bay leave
- Take 1 medium onion, finely chopped
- Get Half cup, chopped leek(white part)
- Make ready 2 garlic cloves, finely chopped
- Make ready Half cup chopped celery stalk
- Make ready 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
- Get Salt
How to Make Cream of Chicken Soup With No Vegetables. Nothing beats a bowl of homemade cream of chicken soup. Easy to make, thrifty, and delicious. Melt butter in a large saucepan.
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.
A cream cream-less soup with lots and lots of fresh veggies, plus noodles! If making ahead or you know you'll have leftovers, cook the pasta separately and place in the bowl, then ladle over soup (because noodles left in soup becomes bloated and overly soft). In a soup pot over medium heat, melt butter. Add flour and stir until bubbly. How to make creamy vegetable soup.
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