Y’all, we still have a bit of winter to deal with, and this soup sure warms your belly and your bones. And it’s easy to boot! I made my roux with chicken broth and milk, but you can use cream of chicken soup if you please. I’m just not much of a cream of cream of gal.The only side item I served was some homemade buttermilk biscuits! I debated rolling out a few dumplings, you know for the crust, but decided against it and dunk my biscuit in the broth! Perfect! Give this one a try! It will be a favorite for sure!
Ingredients
3 cups shredded chicken (I used a rotissere chicken)
1/4 cup butter
2 cups whole milk
1/4 cup all purpose flour (White Lily is my preference)
4 cups frozen mixed vegetables
48 ounces chicken broth (it may take a little more so have a little extra on hand)
1 pound of potatoes chopped into cubes (I used Russets, but Gold are good also)
1 teaspoon salt
3/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
Place butter in a large Dutch oven or any soup pot and cook over medium heat until melted. Add the flour and whisk until absorbed. Add the salt, pepper, smoke paprika, mustard, and thyme and whisk until combined. Drizzle in the chicken broth slowing while stirring. Gradually stir in milk and stir until well combined. Add potatoes and frozen vegetables and increase heat to medium high. Bring to a boil and cook, stirring occasionaly, until potatoes are tender. Reduce heat to medium-low and add chickem. Simmer for about 15 minutes. If the broth becomes too thick, add some extra chicken broth for desired consistency.
Southern Savorings 