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    You are in: Home / Recipes / Creamy Chicken Vegetable Soup Recipe
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    Creamy Chicken Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Hey Jude's Note:

    This is great for a cold winter night. Use a good canned or homemade chicken broth. I sometimes use a store bought rotisserie chicken, which adds another dimension to the flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to a boil in a 5-qt.Dutch oven.
    2. 2
      Add rice, cover, reduce heat and simmer for 10 minutes.
    3. 3
      Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
    4. 4
      In a small pan over medium heat, melt butter.
    5. 5
      Stir in flour and cook, stirring, until mixture is bubbly.
    6. 6
      Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
    7. 7
      Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
    8. 8
      Stir sauce into soup mixture.
    9. 9
      Stir in chicken and onions, season to taste with salt and pepper.
    10. 10
      Cook until heated through, about 1 more minute.
    11. 11
      Sprinkle with parsley.
    12. 12
      Serve with warm rolls and a salad.

    Ratings & Reviews:

    Read All Reviews (5)

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    Nutritional Facts for Creamy Chicken Vegetable Soup

    Serving Size: 1 (555 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 789.6
     
    Calories from Fat 451
    57%
    Total Fat 50.2 g
    77%
    Saturated Fat 28.0 g
    140%
    Cholesterol 203.7 mg
    67%
    Sodium 1460.3 mg
    60%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.3 g
    25%
    Protein 41.8 g
    83%

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