Crockpot Creamy Chicken Noodle Soup
Begin this culinary adventure by creating a flavorful base. In a large skillet, brown 1 1/2 pounds of lean ground beef along with diced onions until the onions are soft and the beef achieves a perfect golden-brown hue. Ensure thorough cooking, then drain the excess grease.
Infuse aromatic depth into the mixture by frying a minced garlic clove until it becomes browned and fragrant. Add this dynamic garlic and beef combination to either a crockpot or a stockpot on the stove, setting the stage for the savory symphony that is about to unfold.
Introduce the star ingredients: 6 cups of meticulously peeled and diced Russet potatoes, 6 cups of high-quality chicken broth, and 2 cups of your favorite frozen vegetable mix. Add 3 teaspoons of dried basil and 2 teaspoons of dried parsley flakes to enhance the flavor profile. This thoughtful combination ensures a delightful balance of earthy, savory, and herbal notes.
Choose your preferred cooking method: simmer on the stove until the potatoes are tender and starting to dissolve slightly, or opt for the convenience of a crockpot by cooking on low for 6-8 hours, or on high for 3-4 hours.
Elevate the soup’s creaminess by whisking 2 tablespoons of cornstarch into 1 1/2 cups of milk. Gently incorporate this mixture into the soup, ensuring a velvety texture. The addition of 8 ounces of cubed Velveeta cheese imparts a luscious, cheesy richness. Stir occasionally until the Velveeta fully melts, creating a silky-smooth consistency.
As the soup achieves its gourmet perfection, spoon it into bowls with precision, ready to be served and enjoyed.
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