I had leftover rotisserie chicken the other day and I wanted soup. Something creamy and full of vegetables would be nice. I see so many kinds of soups in cans in the grocery stores and I’m jealous. I can’t eat those because of the msg in them so I try to be creative and make my own versions of those soups. I like a creamy, thick soup that’s more of a chowder, really. Another soup posting for soup week!
I started with the basics: celery and onion. I diced them into soup sizes, smaller so that I would have lots of bits of different vegetables in each spoonful of soup. That’s how I like my salads as well: with lots of smaller bits so I get a mouthful of many different flavors each time. Is that weird? I’m not a fussy eater at all, but I’m maybe fussy about how it enters my mouth?
Onions were next and I used a white one this time. I apologize for that picture, it’s not very clear! I usually take several shots so I can get one good one but remember earlier I said I was a bit lazy? Lazy in pressing the camera button as well, evidently! Into the soup pot the blurry onions went!
I tried something different for this soup. Usually I sauté away before adding the vegetables to a soup. This time I chopped and put them into the broth without getting a skillet dirty. I was both curious and lazy!
Next I diced a few large carrots still doing time in the vegetable crisper from last summer’s garden. They are still firm and flavorful and were easily diced. Then into the soup pot they went.
I added some minced garlic and salt to my pot and decided to stay simple with the seasonings. I could tweak the flavors later with some seasonings if I felt they were necessary. I’d taken the rotisserie chicken carcass and let it bubble away in a pot of water for several hours and made a few cups of tasty chicken broth. I also added a few cups of broth from a carton to bring my liquid level up.
Potatoes! They’re a vegetable and my way of adding some substance to the soup. Vegetables and chicken are fine and well but I like a few carbs to round out the meal. I peeled and diced them a little under an inch in size. They would be the ingredient, along with the carrots, that would take the longest to cook in the soup. I wanted the potatoes to fall apart somewhat to thicken the soup. Not chowder thick, just soup thick.
I turned the heat to medium high and brought the soup to a good bubble. I turned the heat down and let the soup simmer on medium for about 20 minutes. The potatoes were starting to fall apart nicely and the carrots were fork tender.
I’d chopped the rotisserie chicken up into small pieces and now added it to my soup. I also added a cup of frozen peas and a cup of frozen corn. I poured in 2 cups of milk and let the soup come up to a bubble again, about 5 minutes. I taste tested for seasoning, adding more salt and a good sprinkle of black pepper. Soup was ready!
The flavors were excellent: a nice spoonful of vegetables and chicken in each slurp. If you want a creamier soup you could use cream instead of milk. I wanted it lighter this time and opted to use our 2% milk. It was just what I was going for and I was happy with the results for several meals. Leftover soup is even better than the first day!
Creamy Chicken Vegetable Soup
- 6 cups chicken broth
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 1/2 teaspoon minced garlic
- 4 cups diced, peeled potatoes
- 1/2 teaspoon salt
- 2 cups diced rotisserie chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups milk (or cream for a richer soup)
- salt and pepper to taste
- In a soup pot add broth, celery, carrots, onion, garlic, potatoes and salt. Bring to a boil and lower to medium. Let simmer for 20 minutes or until carrots are fork tender.
- Add chicken, peas, corn and milk. Increase heat to medium high until soup comes to a bubble again. Reduce to medium and taste test for seasoning. Add salt and pepper as desired.
- Serve hot.