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.

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Ingredients

Directions

  • 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; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 46 mg cholesterol; 922 mg sodium. 330 mg potassium; 18 g carbohydrates; 2 g fiber; 5 g sugar; 5 g protein; 1 g trans fatty acid; 3577 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 63 mg calcium; 1 mg iron;

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