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Quick and Easy Creamy Chicken Vegetable Soup

Updated on March 30, 2014
soup
soup

The other day, I experienced a sort of mental block, the one where you have absolutely no idea what to have for dinner. I had no special plans to go out with friends, and I completely forgot to do my grocery shopping to make anything meaningful. I was also exhausted from the day's work and the last thing I wanted to do was to slave over the stove for an hour. So I pondered for a few minutes trying to decide if I should just do some take out?

Making the best of leftovers

I quickly looked through the contents of my refrigerator - a small piece of chicken thigh and some random vegetables. Without thinking, I threw everything that I thought I could use into a small pot and cooked it quickly until it turned into a hearty bowl of soup. "But wait!", I thought. I also have some leftover cream that needs to be used. Now I had no idea how it would turn out, but without giving it much thought, in went the cream.

Add some creaminess to the soup

Surprisingly, the small amount of cream made a huge difference. The soup is definitely good without the cream, but adding it added a nice creaminess that didn't overwhelm, resulting in something between a clear soup and a thick potage. A squeeze of lemon cuts through the cream, balancing the flavors in the soup just perfectly.

Perfect soup for a light supper

With a nice piece of toast or baguette, it made for a light supper. I finished off my meal with some honey-sweetened tea and a sliced apple. The meal was just enough to satisfy my hunger without filling me up.

  • Prep time: 5 min
  • Cook time: 18 min
  • Ready in: 23 min
  • Yields: 4

Ingredients

  • 1 chicken thigh cut into 1-inch pieces
  • 12 green beans, cut into 1-inch pieces
  • 1/2 onion, sliced
  • 1/2 small carrot, diced
  • 3 cups water
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • Cooking oil for sauteing
  • 4 lemon wedges

Instructions

  1. Saute chicken pieces and onion slices in a pot with a little cooking oil.Saute for 3 minutes.
  2. Add carrots and saute for 2 minutes.
  3. Next, add green beans and saute for 1 minute.
  4. Add water to the pot and bring to boil.
  5. Lower to medium-high heat and cook for 10 minutes.
  6. Stir in the cream. Cook for an additional 2 minutes.
  7. Add salt and pepper to taste.
  8. Serve with lemon wedge
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Do you like soups? What's your favorite? Please feel free to comment below.

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    • Halloween Cosplay profile image

      Halloween Cosplay 3 years ago

      Looks really yummy!

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      another winner!

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      Yes I do like soups, with winter not far away in NZ, I will make this soup, I like lots of vegetables, and this soup looks delicious.

    • profile image

      marsha32 3 years ago

      I like the idea of serving it with lemon wedges.

    • profile image

      SteveKaye 3 years ago

      Yes, I like soups. So I always reading recipes for them. Yum.

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      I love soups where you can throw anything in it. Fun way to use leftovers and tasty besides. This looks quite yummy! Kind of you to share it with us!

    • OhMe profile image

      Nancy Tate Hellams 3 years ago from Pendleton, SC

      This sounds like an excellent recipe. Thanks for sharing.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      Excellent recipe, and yes I love soup. We have homemade soup quite often, served up with crusty bread. Will try this recipe! Thanks for sharing.

    • VinnWong profile image

      VinnWong 3 years ago

      Yummy! I'm gonna try adding some cream into my soup from now on.