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Fast and tasty
Chicken cream soup with vegetables

Creamy Chicken and Vegetable Soup

This hearty soup for cold-weather days will win you over with its flavor and how light it is. It's fragrant and rich, packed with wholesome ingredients and low in fat. It's finished with evaporated milk, which gives it a creamy taste and velvety texture, plus gluten-free whole-grain pasta. It comes together very quickly if you already have chicken broth, cooked chicken, and a food processor on hand.

Ira

Recipe author

Composition / ingredients

Servings:

Olive oil

Whole wheat flour

Garlic

Onion

White mushrooms

120

Carrot

Celery (I used celery stalks)

100

Chicken broth

Chicken breast (instead of boiled chicken, you can use skinless rotisserie-chicken meat or bake a breast ahead of time)

Evaporated milk

310

Pasta (uncooked, medium-sized, ideally whole-grain)

Dried oregano

0.5

Thyme (dried)

0.25

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 11 % 2 g

Carbohydrates 53 % 10 g

90 kcal

GI: 27 / 73 / 0

Cooking method

Cooking time: 40 min

Step 1:

Cut the prepared vegetables and mushrooms into small dice, or chop them one at a time in a food processor. Pour the olive oil into a saucepan and add the garlic, onion, mushrooms, carrot, and celery.
Step 2:

Sauté until soft, about 5–7 minutes, stirring, over medium heat.
Step 3:

Sprinkle in the flour and seasonings. Cook, stirring, for 1 minute.
Step 4:

Pour in the hot broth, stir, and taste for salt; add salt as needed. Bring to a boil, lower the heat, and cook for 10–15 minutes, stirring.
Step 5:

Add the chicken.
Step 6:

Add the pasta.
Step 7:

Pour in the evaporated milk.
Step 8:

Cook, stirring, until the pasta is tender.