Chicken and vegetable soup is made by combining chicken, various vegetables and a savory broth. The vegetables used can be of almost any type, based on the preference of the cook. The best flavor is normally created by using both light and dark meat from a chicken.
To make chicken and vegetable soup, the cook will begin by either shredding or cutting into chunks 3 cups of cooked chicken.
When making a cream based chicken and vegetable soup, the cook adds 4 cups of chicken broth to a stock pot and places it on medium-high heat. 1 teaspoons of salt, 1/2 teaspoon of pepper, 1 teaspoon of poultry seasoning and 1 teaspoon of rosemary are added to the pot. Three carrots, peeled and sliced, are added to the broth along with three stalks of celery, sliced, two potatoes, peeled and diced, and one diced onion. A cup each of frozen peas, carrots and green beans are added to the broth and brought to a boil. The heat is immediately reduced, the chicken is added and the soup is allowed to simmer until the vegetables are tender.
In a separate saucepan, the cook combines 3/4 cup all purpose flour, 1/2 cup heavy cream and 1/2 cup of butter. Once the cream mixture is blended and hot, it is added to the chicken broth. If desired, 1/4 cup of rice is added to the soup 10 minutes prior to serving.
To make a broth-based recipe, the chicken broth is increased to 5 cups and the cream, flour and butter are omitted.