Today, my mom & I are sharing a delicious soup recipe that will take you right into fall! I have to be honest, this is not a recipe I remember my mom making when I was growing up, but she swears it is incredible– and I’ll take her word for it. Think of this as your base chicken soup recipe- delicious on its own, but you could also add veggies too! This recipe is also a lifesaver if you’re not feeling well too!
*My mom said she typically doubles or triples this recipe to feed 6ish people + have leftovers
Velvety Chicken Soup
Ingredients:
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 1/2 cup milk
- 1 (4oz) jar sliced mushrooms (we usually omit this ingredient because no one likes mushrooms)
- 1 tsp roasted chicken base (we use better than bouillon)
- 1/2 cup light cream
- 3 cups chicken broth
- 1 cup cooked chicken, finely chopped (can use rotisserie chicken to save time)
- White pepper to taste (we use at least 1 tsp if not more)
Instructions:
Melt butter in a large saucepan over medium heat and add flour, stirring constantly. Add milk, cream, and broth. Stir while bringing to a boil. When thick, add chicken and pepper. Reduce heat to simmer for one hour. When ready to serve bring to a quick boil. Add mushrooms before serving (optional). Serves 4.
We typically serve with crusty bread and a salad. If you want to add vegetables, we think carrots, onions, or celery would be perfect. We hope you enjoy this recipe and tag me if you make it!
