I have come to the realization that I’m not much of a food blogger. This week I tried another recipe called chicken and dumplings, but popular vote required me to change the recipe a tad by not adding the dumplings. I ended up baking the biscuits instead, so here we have creamy chicken soup with a side of biscuits. It still turned out great with plenty of flavor from all the herbs and seasoning. I even brought a soup mug of it for my husband while we watched our daughter during soccer practice.
*Note: This recipe originally calls for peas and carrots, but my family isn’t a fan, so if you like more veggies, go ahead and add them in. I think next time I’ll throw in some broccoli. I didn’t allow my carrots to cook long enough (some were tender and others added a crunch factor my family didn’t vibe with), so keep that in mind before adding the milk and flour.
Creamy Chicken Soup
Ingredients
- 4 Cups water
- 4 cubes chicken bouillon
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 lbs uncooked chicken breasts, boneless skinless cubed
- 1/2 tsp black pepper
- 1 Cup carrots
- 4 Cups milk
- 1 Cup all-purpose flour
Instructions
- In a large stockpot, mix water with bouillon cubes, and seasoning. Bring to a boil.
- Add in cubed chicken and carrots. Simmer until carrots are tender.
- Combine milk and flour and slowly stir in. Once soup has thickened, it's ready to serve.
