I came up with this soup a few years ago and it’s been a go to at our house ever since. I kept finding that whenever I was craving chicken soup I had I always wanted something a little more then what I was finding….. Either they were too thin and lacking in character or they were thick and almost lumpy. I have huge textural issues with thickened soups, they are never appealing to me when cornstarch or flour has been added so this is what I came up with. This is one of my favorite chicken soups with a load of veggies.
Chicken Vegetable Soup with Cream
- 1 Lg Sweet Onion
- 5-7 Cloves of Garlic
- 1 Lg Leek
- 1 Celery Heart, or 4-5 Stalks
- 1 Bunch of Carrots, apps. 1 Lb
- 1 Pkg chicken thighs, I used boneless and skinless
- 2-3 Tbl Chicken Bouillon Paste
- 1 Lg potato
- 2 Cups of Sweet Corn
- 2 Tbl Olive oil
- 3 Tbl Butter
- 1 Cup Heavy Cream
- Salt & Pepper to taste
Take the onion, garlic, leek, celery and carrots and give them a rough chop and then mince them in the food processor until everything is finely and consistantly diced. Take a heavy bottom soup pot and heat on medium, add butter and oil than all minced veggies. Sauté until they take on just a little color and then add water filling up the pot to a few inches from the top, add chicken, potatoes and bouillon, bring to a simmer and then reduce to low and let simmer for about an hour. Add corn, cream, herbs and season to taste. This is a very simple soup that will make anyone happy.