Lunch

Maola Creamy Chicken Vegetable Soup

When the weather turns chilly, there’s nothing more comforting than a bowl of Maola Creamy Chicken Vegetable Soup. This rich and hearty recipe is the perfect way to warm up during winter and fuel up for this weekend’s Big Game. Made with rich Maola Heavy Whipping Cream, tender chicken, and fresh veggies, it’s a crowd-pleasing dish that’s as satisfying as a last-minute touchdown. Whether you’re serving it for your game-day party or just curling up with a cozy winter dinner, this creamy soup will be the MVP of your menu.

Ingredients

1 cup of Maola Heavy Whipping Cream

1 box low sodium chicken broth

1 medium white or yellow onion, diced

1 cup shredded carrots

2 stalks celery, diced

3 cloves garlic or 2 tbsp of jar minced garlic

1 pound boneless chicken breast or a shredded rotisserie chicken

2 tsp. garlic salt

1 tsp. black pepper

1 cube of chicken bouillon

1 tbsp. Italian seasoning

1-2 tbsp. of butter

1 tbsp. flour

Optional: 1 tsp. turmeric powder for color

Equipment

Knife
Pot

Instructions

Prepare your vegetables. Dice the onion and celery. Mince the garlic if using fresh.
Shred your rotisserie chicken or chop your cooked chicken into cubes.
Heat 1-2 tablespoon butter in a pot over low to medium heat. Add your veggies and garlic. Stir until translucent and fragrant. Stir in seasonings and tablespoon of flour (or cornstarch for gluten-free alternative). Cook for one minute or until flour is absorbed.
Slowly pour in the low sodium chicken broth and add chicken bouillon cube.
Add 1 cup of Maola Heavy Whipping Cream, stirring constantly.
Add the chicken and reduce the heat to a gentle simmer. Stir and scrape the bottom of the pot periodically. Add a dash of ground turmeric if you desire a richer color.
Simmer for as long as you’d like, no less than 30 minutes. Taste and season with more salt and pepper as needed.