17
Jun
Add onion celery and carrot. Bake 40 to 45 minutes until meat thermometer reads 170F.
Reduce heat to medium-low.
Creamy chicken and vegetable soup recipe. Healthy Creamy Chicken Vegetable Soup Recipe Step 1 - Saute the vegetables Heat butter and oil in a large saucepan and saute the vegetables for a few minutes or until softened. In a soup pot over medium heat melt butter. Add onion celery and carrot.
Saute for 2 minutes. Add mushrooms and saute until vegetables are soft about 5 minutes longer. Add flour and stir until bubbly.
Add stock thyme salt and pepper. Stir until thickened and smooth about 5 minutes. Reduce heat to medium-low.
15 min Cook. 30 min Ready in. 45 min Melt the butter in a large pan and cook the onions potatoes carrots and celery gently for about 5-10 minutes or until.
Sprinkle over the flour and cook over low heat for a few minutes stirring all the time. Gradually pour in the stock. Arrange evenly on both sides of bag.
Sprinkle chicken with remaining seasonings. Place in single layer between vegetables in bag. Close oven bag with nylon tie.
Cut six 12-inch slits in top. Tuck ends of bag in pan. Bake 40 to 45 minutes until meat thermometer reads 170F.
Stir vegetables and sauce. Serve with biscuits or rice. Stir in the flour blend in the stock then bring the soup to the boil.
Cover and simmer for 10 minutes until the vegetables are tender. Meanwhile cook the pasta according to the packet instructions. Add the diced chicken double cream pasta and chives.