Recipe: Creamy Chicken Soup

The Intentional Mom Planning System is where you need to start with our incredible collection of product options. It will help you establish the basics for your life & home so you’ll finally have a plan, save yourself time, and go to bed feeling like you accomplished something every day (because you did). Save up to 60% HERE!

Oftentimes when I find a recipe for things, I modify it either to allow to keep the recipe with ingredients I have on hand or to make it easier or more frugal in some way. This is what I did with this creamy chicken soup.

It this case, I also modified it to make it feed our large brood.

So, here is the recipe that I started with, http://www.thecookierookie.com/chicken-soup/.

Following is the way I made this recipe for creamy chicken soup work for my family.

For this creamy chicken soup you will need:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 tablespoons flour
• 5 stalks of celery (I use the celery hearts and leaves for more flavor)
• 5 peeled and chopped carrots
• 1 large onion
• 1 quart chicken stock
• 3 chicken bullion cubes
• 2 quarts water
• 4 cups half and half
• 2 cups shredded chicken (I prepared and froze mine on Chicken Day)
• 3 bay leaves
• 2 teaspoons salt
• 1 teaspoon cracked pepper
• 1 tablespoon basil (I used fresh because I had it left from my Tomato Basil Soup)

First, make a roux with the butter and olive oil (letting the oil and butter melt and combine, then add the flour). Whisk for a few minutes to combine.

Then add in the chicken stock, water, and bullion. Cook until it thickens a bit.

Next, add in the carrots, celery, onion, and chicken along with the salt, pepper, and bay leaves. Let that simmer for a couple of hours on low until the vegetables are tender.

Finally, add in the half and half and basil.

Heat to combine, about a half hour.  I served this with the Best French Bread Ever alongside.