Creamy Chicken Vegetable Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp butter or olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 cup peas
- 1 celery stalk, chopped
- 3 cups chicken broth
- 2 cups milk or half-and-half
- 2 medium potatoes, peeled and diced
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt and black pepper to taste
- ½ cup heavy cream (optional for extra creaminess)
- Fresh parsley for garnish
Instructions
Step 1: Sauté the Vegetables
In a large soup pot, heat butter or olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
Step 2: Add Potatoes & Broth
Add diced potatoes, thyme, parsley, salt, pepper, and chicken broth. Bring to a gentle boil.
Step 3: Simmer
Reduce heat and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
Step 4: Make It Creamy
In a small bowl, whisk flour into the milk until smooth. Slowly pour the mixture into the soup while stirring continuously.
Step 5: Add Chicken & Peas
Stir in the shredded chicken and peas. Simmer for another 5–7 minutes until the soup thickens slightly.
Step 6: Finish the Soup
For extra richness, stir in heavy cream. Taste and adjust seasoning if needed.
Step 7: Serve
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Yukon Gold potatoes create a creamier texture.
- Add corn or green beans for extra vegetables.
- For a lighter version, use low-fat milk instead of cream.
Tips
- Stir often after adding milk to prevent scorching.
- Don’t boil the soup aggressively once dairy is added.
- Fresh herbs can enhance flavor even more.
- If the soup becomes too thick, add extra broth.
Servings
- Serves: 4–6 people
Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Approx. Per Serving)
- Calories: 320
- Protein: 24g
- Carbohydrates: 18g
- Fat: 16g
- Fiber: 3g
- Sodium: 540mg
Benefits
- High in protein from chicken
- Packed with comforting vegetables
- Great for cold weather and meal prep
- Family-friendly and filling
- Rich, creamy texture without being too heavy
Q&A
Q: Can I freeze this soup?
Yes, but creamy soups may slightly separate after thawing. Stir well while reheating.
Q: Can I use fresh chicken instead of cooked?
Absolutely. Cook and shred chicken breasts or thighs before adding.
Q: How long does it last in the fridge?
Store in an airtight container for up to 4 days.
Q: Can I make it gluten-free?
Yes! Replace flour with cornstarch or gluten-free flour.
Q: What can I serve with it?
Crusty bread, biscuits, garlic toast, or a fresh salad pair wonderfully.