The Pioneer Woman Tasty Kitchen
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Creamy Chicken and Brie Soup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This winter I fell in love with making new soup recipes. This most recent one is full of caramelized veggies, shredded chicken, and an entire wheel of brie cheese. You can’t go wrong!

Ingredients

  • 2 Tablespoons Olive Oil
  • ½ whole Sweet Onion, Chopped
  • ½ whole Red Pepper Chopped
  • 3 cups Raw Spinach, Coarsely Chopped
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
  • 2 cups Milk
  • 2-½ cups Chicken Stock
  • 8 ounces, weight Brie Cheese, Torn/chopped Into Small Pieces
  • ½ cups Half-and-half

Preparation

Heat a large pot on medium heat and add olive oil. Add onions and peppers with a sprinkle of salt and saute until soft, about 6-8 minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in flour to create a roux. Make sure you whisk all ingredients together.

Add the cooked chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts – about 5 minutes. Stir in half and half. Turn heat up to high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separation of the stock/milk, but with a few stirs and time to simmer, the soup will come together.

Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!

This makes 4-6 servings, depending on serving size.

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2 Reviews

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Rachael on 5.25.2012

Good and easy! Would be great if you add potatoes

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Robin on 8.26.2011

YUMMY! This was an easy soup to make and it was delicious. Thanks!

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