Broth gives this comforting soup plenty of meaty flavor, but you can stir in chopped cooked chicken for a heartier version. The recipe comes from La Soupe, a nonprofit cafe that helps feed hungry families in Cincinnati.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 hr
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt butter over medium-low heat until foaming. Add celery, carrot and onion. Increase heat to medium and cook until vegetables are tender and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add flour; cook, stirring constantly, until mixture is blond color, about 3 minutes. Whisk in broth, gradually at first, until incorporated. Add potato, thyme and poultry seasoning.

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  • Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat and simmer, uncovered, until vegetables are tender and soup is slightly thickened, about 30 minutes. Remove from heat. Stir in half-and-half, peas, parsley and pepper.

Tips

Add chopped cooked chicken, if desired.

Nutrition Facts

222 calories; fat 15g; cholesterol 46mg; saturated fat 9g; carbohydrates 18g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 5g; protein 5g; vitamin a 3576.6IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 37.9mcg; vitamin b12 0.1mcg; sodium 922mg; potassium 330mg; calcium 63mg; iron 1.1mg.
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Reviews

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