Thick’n Creamy Chicken Soup

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This is a very creamy thick soup and full of comfort. I’ve had a rough week and it’s been mainly soups around here. Soups just speak comfort and this is a favorite one of mine. You can do this in the slow cooker if you wanted, make the roux in a pan and add it into the slow cooker with all the other ingredients then just have it cook all day long. Add in any left over vegetables you have on hand , you can easily throw in mushrooms which is pictured above. Also asparagus works wonderfully!

Ingredients for Thick’n Creamy Chicken Soup

2 quarts chicken broth or chicken base

1 red bell pepper chopped

1/2 tsp sweet basil

4 large carrot chopped

3 celery stalk, finely chopped

1 onion chopped

2 gloves garlic minced

2 raw chicken breasts, skinned

Roux:

1/3 c butter

1/3 cup flour

12 oz heavy whipping cream or 16 oz half and half

Directions

Add all chicken soup ingredients in a large pot and boil chicken breasts until cooked. Pull and shred the chicken and return back into soup. Cook for about 30 minutes . In another pan  make the roux. Melt the butter in the pot, stirring in the flour, cooking till bubbly and add in the cream slowly. Wait till it thickens then pour this into the large pot getting all you can out of the pan. Cook for another 30 minutes or so until everything is well cooked through. Pepper to taste, and serve with wild rice or bread. This is a wonderful fall recipe to enjoy with the family!