Creamy Chicken and Vegetable Soup

Name: Creamy Chicken and Vegetable Soup
Total time: 5400 s
Yield: 0 servings
Cuisine: American
Ingredients: 6 chicken breasts; 5 carrots, sliced; 5 ribs celery, halved and chopped; 1 large onion, chopped; 1/2 head cabbage, chopped; 3 medium potatoes, cubed; 2 can corn; 2 box chicken broth (900ml each); 2 can cream of chicken soup; 1 oil; 1 salt, pepper and garlic powder to taste

lsmyrski @cook_3568841

I am sick and I didn't feel like traditional chicken noodle soup so I created this! I substituted cabbage for the noodles to add the vitamins I clearly need and potatoes so I'd feel full. Perfect food for fighting a cold. Enjoy!! :)

lsmyrski @cook_3568841

Saved

Ingredients

1 hour 30 mins

0 servings

6chicken breasts
5carrots, sliced
5ribs celery, halved and chopped
1large onion, chopped
1/2 headcabbage, chopped
3medium potatoes, cubed
2 cancorn
2 boxchicken broth (900ml each)
2 cancream of chicken soup
1oil
1salt, pepper and garlic powder to taste

Saved

Steps

1 hour 30 mins

1

Boil chicken breasts. Set aside and let cool. Once cool, shred with two forks and leave aside.
2

Add both boxes of chicken broth to pot and bring to boil.
3

In large soup pot, add small amount of oil. Sauté onions and celery over medium heat until onions are translucent.
4

Add cabbage to pot, stir it in, and continue to boil.
5

Once cabbage has cooked down a bit add potatoes and carrots.
6

When potatoes are fork tender, add drained corn and cream of chicken soup and stir it in.
7

Add shredded chicken to pot and season to taste.