Creamy Chicken Soup

This Creamy Chicken Soup has a lightly creamy broth and is filled with flavorful vegetables. It is light enough in warm weather and paired with a sandwich it is filling in cool months.

One of my favorite meals to eat is soup. I love the blending of the flavors and the soothing broth. This creamy chicken soup has a wonderful tasting broth that is creamy, but not too thick and filling. We love the vegetables and find the flavors to compliment each other very nicely.

Creamy Chicken Soup

Ingredients

2 T butter

1/2 red pepper - cut in strips
1/3 green pepper - cut in strips
1/4 of an onion -cut in strips or chopped

4 oz mushrooms - sliced
1 chicken breast or 4 tenders - cut in bite size pieces

1 can cream of chicken soup (or homemade)

2 c chicken broth

1 c milk

half of a small bag of frozen broccoli or one head fresh cut in bite size pieces
pepper and salt to taste

Directions

1. Melt 1 tablespoon of the butter in your soup pot over med-high heat. Add in the onions and peppers. Saute until slightly softened, then add the mushrooms. Continue to saute for about 4 minutes, until the veggies are soft.

2. Add remaining tablespoon of butter and the raw bite size pieces of chicken. These are small and will cook quickly as you stir them. Mine were done in about 3 minutes.
3. Stir in your cream of chicken soup and the chicken broth until smooth. Slowly add the milk, stirring until well blended. Cook for 3 minutes.
4. Add broccoli to the soup. It takes about 8-10 minutes to cook whether fresh or frozen.
5. Season with salt and pepper to your liking.
6. Serve and enjoy!

This is a soup that we eat all year long. When I tell my husband I'm thinking of making soup, this is his favorite to suggest. It is a nice light meal on it's own during spring and summer and pairs nicely with a sandwich during the cooler fall and winter months.

What is your favorite soup to eat?

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