CREAMY CHICKEN VEGETABLE SOUP

1 chicken baked and deboned (can boil the chicken or roast it) You can use turkey in this recipe, too!

1 cup chopped celery

1 (1 lb.) can peas, drained

3 or 4 carrots sliced

1/2 head cabbage chopped

3 or 4 potatoes, peeled and cut into chunks

1 onion, peeled and chopped

1 teaspoon pepper

1 teaspoon salt

1 tablespoon dried basil

1 tablespoon dried parsley

2 bay leaves

1 can cream of chicken soup, undiluted

1 can cream of mushroom soup, undiluted

3/4 cup milk

1/3 cup all-purpose flour

water to cover vegetables

In a large soup pot, add chicken, carrots, potatoes, onion, cabbage, celery, peas, spices, bay leaves and salt and pepper. Cover with water and bring to boil, reduce heat and let simmer until vegetables are tender. Add cream of chicken soup and cream of mushroom soup and let simmer about 15 minutes. With a whisk, whip the flour into the milk. Milk should be at room temperature. (I use whole milk or evaporated milk) Add to soup and let simmer for another 15 minutes. Remove bay leaves. Serve. Enjoy.

This could be made in the crock pot, too. Just cook on high for 4 to 5 hours or low for 7 to 8 hours.  Add thickening to crock pot about 20 minutes before serving if soup is not thick enough in crock pot.

Note: You can also add corn or green beans to this soup. I added corn in the picture above because I had some leftover in the fridge. Most of the time I cook the chicken and we have it one night for dinner and then the next day I use what is leftover to make the soup. You could also use canned chicken or leftover turkey.

This is wonderful served with any kind of hot bread.

Try making my Southern Hot Water Cornbread with this recipe.

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