Don’t you ever just look down at your plate and think “I should switch it up”? Well don’t you worry I got the solution for you. With the seasons changing and the cool breeze hitting your nose, a nice warm bowl of creamy chicken soup just sounds too good.

Now whatever I list please feel free to change it up to your liking. I will list vegetarian options as I go along.

Ingredients:

¼ of a stick Butter

1-2 cups of cut up veggies of your liking (broccoli, carrots, celery, zucchini)

1 medium Onion

Black pepper

Minced garlic or garlic powder

Oregano

Tyme

Nutmeg (optional)

Salt

¼ cup of Flour

4-8 cups of Vegetable broth or chicken broth (amount depends on how thick or thin you want it to be)

½ cup Half and half or Milk or Almond Milk

1 potato (this makes it creamy)

1-2 lbs. Cooked and Shredded Chicken (or tofu or other meats/meat substitutes)

Parmesan cheese (optional)

16 oz Pasta/noodles of your choosing (optional) 

First:

In a pot, melt some butter and cook the vegetables and sliced onion down (good note: when onions are transparent, and veggies are soft). Then add your seasoning till it is your desired taste (if you used fresh minced garlic, cook it with the veggies). Follow with the flour and coat the veggies evenly. 

Second:

Add your milk and broth to the pot, string the veggies until it is evenly incorporated, and boil for 3-5 minutes. Next, dice your potato into cubes and throw it into the pot. Stir again, but this time bring the soup to a light simmer for 15-20 minutes, stirring occasionally.

Last:

Add your pasta and chicken (or meat of your choosing) and simmer the soup for another 10-15 minutes or until the pasta is cooked. Finally, add your parmesan cheese and enjoy!

Again, feel free to switch it up; just this weekend, I made broccoli cheddar soup for my family and friends, and they loved it. See now, why give Panera your money when you can make the soup abundant at home!