Creamy Chicken and Vegetable Soup

Hubby and I have felt a little under the weather lately, thanks to a brutal allergy season.  Nothing serious–just the usually stuffy head, sore throat, watery-eyed fun that comes with walking out the front door in the morning. 😉

IMG_8826The other day, we just wanted comfort food for dinner, and what is more comforting when you aren’t feeling well than a piping-hot bowl of soup?

Yummy roasted vegetables--my favorite!
Yummy roasted vegetables–my favorite!

I started out thinking I would make a standard hearty chicken noodle soup, but until I got all the veggies and chicken in, there was no room for noodles!

After the wine
After the wine

This was super-easy to throw together–I just roasted a bunch of vegetables, browned the chicken, added the roasted veggies and a bit of wine, cooked a few minutes, and added the stock. Just before serving, I added a splash of cream and a bit of fresh-grated parmesan cheese. Easy-peasy!

IMG_8822
Before the cream–probably would have been great just like this!

Easy Chicken and Vegetable Chowder

  • Servings: 6-8
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Ingredients

1 lb Creamer Potatoes, cleaned and quartered
3 Cups Mushrooms, Cleaned and sliced
2 Leeks, halved and thinly sliced
1 Onion, Diced
2 Tbsp. Olive Oil, divided
1.5 lbs. Boneless, Skinless Chicken Breast, cut into 1-inch chunks
1.5 tsp. Montreal Steak Seasoning
1 bag Frozen Mixed Vegetables (12-16 oz)
1 cup Dry White Wine
1 box Chicken Stock (4 cups)
1/4 Cup Half and Half
1/2 Cup Shredded Parmesan Cheese

Instructions

  1.  Preheat the oven to 400˚F. Prepare Potatoes, Mushrooms, Leeks, and Onion and add to a baking sheet. Add salt and pepper (to taste) and 1 Tbsp. Olive Oil. Mix with your hands and spread the vegetables on the baking tray evenly. Roast until tender and lightly browned, about 20 minutes.
  2. Meanwhile, season the chicken with the Montreal Steak Seasoning (or other seasoning blend of your choice). Let sit 10 minutes.
  3. Add the remaining Olive Oil to a Dutch Oven over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned. Add the frozen vegetables and cook another 5 minutes, stirring occasionally.
  4. Add the roasted vegetables to the Dutch Oven. Add the wine and stir. Bring to a boil and cook 2 minutes, stirring.
  5. Add the chicken stock. Reduce heat to medium low. Cover the pot and cook 20 minutes.
  6. Stir in the Parmesan and Half and Half. Taste for seasoning, and add salt and pepper if needed.
  7. Serve and enjoy!

Yum! Tasty and (mostly) healthy!
Yum! Tasty, hearty, and (mostly) healthy!

I used salted chicken stock (I prefer Kitchen Basics brand), and the Montreal Steak Seasoning has a lot of salt, so I went light on the salt on the veggies and didn’t add any more salt to the chicken or mixed vegetables. I did add extra pepper. Hubby thought it was perfect, though I did salt it a bit at the table.

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Do you ever get a soup craving in summer? Have a go-to dish when you are feeling blah? Please share! 🙂

 

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Susi Borath finds time to write between freelance marketing jobs, minor league baseball games, creating new cookie recipes, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

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