1/2 tsp salt, plus more to taste (omit if salted butter)
1/4 tsp freshly cracked black pepper
1 Tbs fresh dill, minced (I omitted)
3 cups shredded cooked chicken
1/3 cup fresh parmesan, grated (I used less)
4 green onions, chopped for garnish
--- May want to add noodles.
Instructions
Add the olive oil to a large stockpot set over
medium heat. Once the oil is glistening, add the
onions, carrot, and celery. Cook until the
carrots and celery are beginning to soften, about
8-10 minutes. Add garlic and cook until fragrant,
1-2 minutes.
Add butter to the pot. Once the butter is
bubbling, sprinkle in the flour and stir until a
thick paste is formed, cooking for about 1 minute.
Slowly add the chicken stock, stirring and bring
to a boil over high heat. As soon as the soup is
boiling, reduce the heat and simmer until the
carrots and celery are tender and the soup has
thickened, about 5 minutes more. (needed to
complete cooking the flour)
Add the milk, salt (perhaps), pepper, dill (maybe),
chicken, parmesan cheese. Stir to combine. Let
simmer for a few minutes longer until the chicken is
warmed through and the parmesan is fully
incorporated.
Serve the soup topped with green onions, extra
Parmesan Cheese if desired.
This soup will keep well in the fridge for a few days and you can
definitely freeze it if you'd like to. It will keep in the freezer
for up to three months. Simply thaw it out in the fridge and gently
warm it in a pot on the stove stirring often so that the broth does
not separate.
Originally Submitted
1/15/2022
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