A hearty and comforting soup combining tender chicken and vibrant vegetables in a creamy base.
Prepare all the vegetables by peeling and dicing them into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Cook the chicken in a saucepan until fully cooked, then shred it into small pieces.
Shredding the chicken while warm makes it easier.
In a saucepan, melt the butter over medium heat.
Use a wooden spoon to prevent scratching the pan.
Stir in the flour, chicken bouillon, garlic powder, and pepper, cooking until the mixture is smooth and bubbly.
Stir constantly to avoid lumps.
Gradually add the milk, stirring continuously until the mixture thickens and begins to boil.
Adding milk slowly prevents curdling.
Combine the cooked vegetables and shredded chicken into the creamy base, stirring gently to mix.
Fold gently to avoid breaking the vegetables.
Simmer the soup for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning as needed.
Serve the soup hot in bowls, optionally garnished with fresh parsley or served with crusty bread.
Warm the bowls beforehand to keep the soup hot longer.
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