Total Time
1hr
Prep 15 mins
Cook 45 mins

Delicious and very easy.

Ingredients Nutrition

Directions

  1. Melt butter in a Dutch oven over medium heat; add onion and celery and saute until tender.
  2. Stir in chicken and next nine ingredients; bring to a boil.
  3. Reduce heat and simmer 45 minutes.
  4. Stir in milk and return to a simmer.
  5. Sprinkle with cheese.
  6. If you like a thinner soup add more milk or water as desired.
Most Helpful

5 5

Made this last night for sick husband and he loved it. I made only a few minor changes - used low sodium soups and used 2 cups milk and 2 cups half & half. It was so creamy and delicious. Having the leftovers for lunch today. Thanks!

5 5

Made this last night and it was EXCELLENT! I used chicken boullion for the poultry seasoning and didn't use carrots (didn't have) and saw no reason to add the cheese b/c it was very thick and creamy without. I love the extra hint of flavor from the lemon zest. Was very soothing and fresh tasting. I will use this recipe when I want a very creamy soup! THANKS-

5 5

This was awesome. I left out the onion (family doesn't like), I didn't have lemon zest, and I left out the cheese because I didn't think it needed it. I tasted it before I added the milk and was afraid that it was going to be too peppery but the milk seemed to cut the black pepper heat quite a bit. This would also be really good without the milk, but I would cut back on the black pepper if I left out the milk. Will definitely make again.