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Chicken and Vegetable Soup Recipe

Simple cream of chicken soup which can be made in few minutes. Serve this soup hot with some breadsticks.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 250 kcal


  • Butter - 1 tblsp
  • All Purpose Flour / Maida - 2 tblsp
  • Onion - ½ chopped finely
  • Capsicum - ¼ chopped finely
  • Carrot - 1 chopped finely
  • Garlic - 4 cloves chopped
  • Chicken Stock - 3 cups
  • Chicken cooked as needed
  • Salt to taste
  • Pepper to taste
  • dried Parsley - 1 tsp
  • Cream - ½ cup


  • Heat butter in a pan. Add garlic and saute for a min.
  • Add onions, carrots and capsicum and saute till cooked.
  • Now add in flour and toss well in the butter.
  • Add in chicken stock and mix well.
  • Add cooked chicken and dried parsley. Season with salt and pepper and mix well.
  • Bring this to a boil and cook on for 5 mins.
  • Add in cream and mix well,
  • Serve.



1)This soup can be made and stored in fridge for three to four days.
2)Keep cooked chicken in the fridge ready so you can make this soup in a jiffy.
3)This soup taste great with some toasted bread or breadsticks.
Nutrition Facts
Chicken and Vegetable Soup Recipe
Amount Per Serving (1 g)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
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