It's been raining all day and I'm glad that I had planned on making soup to go along with the Parmesan biscotti I made yesterday. If I had added more flour, this would be filling for my chicken pot pie recipe...so it's definitely a comfort soup recipe.
Creamy Chicken Vegetable Soup
1 pound chicken, cubed and cooked
2 tbsp flour
2 cups chicken broth
2 1/2 cups milk
1 tsp celery flakes
3 medium potatoes, peeled and diced
1 cup carrots, peeled and diced
1 cup green beans
1/2 cup corn
1/2 cup peas
Salt and freshly ground pepper to taste
Cook chicken in 2 tbsp olive oil at bottom of a dutch oven. When cooked, stir in flour and stir in chicken broth. Add in milk and vegetables and cook over medium heat until potatoes and carrots are fork tender.