>>60716103Chicken and Cream Soup with Vegetables
Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 yellow squash, diced
1 zucchini, diced
4 cups chicken stock
2 tablespoons onion and ginger paste
1 cup heavy whipping cream
2 tablespoons cornstarch
Salt and pepper to taste
1 teaspoon Italian seasoning
Instructions:
In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook until it's no longer pink, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add a bit more oil if needed, then add the diced onion, carrots, and celery. Sauté the vegetables until they become tender, about 5 minutes.
Stir in the diced yellow squash and zucchini, and cook for another 3-5 minutes until they start to soften.
Add the chicken stock and onion and ginger paste to the pot. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the vegetables to become tender.
In a separate bowl, whisk together the heavy whipping cream and cornstarch until smooth. Slowly pour this mixture into the soup, stirring continuously. This will help thicken the soup.
Return the cooked chicken to the pot and let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld.
Season the soup with salt, pepper, and Italian seasoning to taste. Adjust the seasonings to your preference.
Serve the chicken and cream soup hot, garnished with fresh herbs if desired.
