If you live in a colder climate you understand how perfect soup is for the winter. The only thing better than creamy chicken soup is when its paired with a perfectly toasted slice of fresh french bread slathered in butter.
Vegetable Customization
This is the perfect dish to use up any old cans of corn, half bags of mixed veggies, or a couple florets of cauliflower. Although I have a set recipe, that doesn’t mean you can’t just use what you have. One tip to keep in mind is to start the thicker veggies earlier and add the less dense ones later in order to make sure they are evenly cooked.
Cook Time
Using a crock pot is great for prepping ahead of time and forgetting. You can cook your food on low all day (about 6-7 hours) while away at work and come home to a hot, prepared meal. If you have a later start or if you want the dish a bit quicker you can cook it on high for about 4-5 hours.
Creating the Creamy-ness
Most people love a creamy soup. I get it! The trick to this is to use an immersion blender near the end of the cook time. Think of an immersion blender as a handheld blender. You can stick it right into your crockpot and blend. If you don’t have one of these nifty kitchen tool don’t fret! You can also add some of your soup into a plain old blender. Since it is nearly cooked the broth and veggies will be soft and any blender should do the trick. If you do use a blender, be cautious taking the lid off. Because of the heat it will create a suction. When you take the lid off it will pop and create a bit of steam.
Creamy Chicken and Vegetable Soup
Ingredients
- Chicken Breast
- 1/2 Cup White Onion Chopped
- 1 Head Cauliflower
- 2 Cups Milk I used Willa's Oat Milk
- 2 Cubes Bullion
- 2 Cups Water
- 2 Potatoes Russet
- Salt and Pepper to taste
- 1 TBSP Parsley
- Accent to taste
Notes
- I used french bread but really any would pair perfectly!
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