There’s something welcoming about a bowl of creamy soup on a chilly day. I remember my grandmother making a similar dish, filling the house with warm scents of chicken and vegetables. As we enjoyed each spoonful together, it felt like a hug from the inside. This creamy chicken vegetable soup is not just a comfort food; it’s a reminder of those cozy moments spent with loved ones. You can take simple ingredients and turn them into a soothing meal that nourishes your body and soul. The blend of textures and flavors in this soup makes it special, perfect for any occasion or simply for a quiet evening at home.
why make this recipe
Making this creamy chicken vegetable soup is a perfect choice for several reasons. It’s easy to prepare with minimal fuss, making it great for busy weeknights. The ingredients are flexible, allowing you to use what you have at home. Plus, it’s packed with nutrients from chicken and vegetables, giving you a hearty and wholesome meal. Most importantly, this recipe creates a comforting dish that you can share with family and friends.
how to make Creamy Chicken Vegetable Soup
Ingredients
- 2 cups shredded chicken (cooked, preferably rotisserie)
- 1 tbsp olive oil (for sautéing)
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 1 cup carrots (sliced)
- 1 tsp garlic (minced)
- 4 cups chicken broth (low-sodium or homemade)
- 1 cup milk (whole milk or half-and-half)
- 1 cup heavy cream (for rich texture)
- 2 tbsp flour (for thickening)
- 1 cup frozen peas (optional)
- 1 cup corn (frozen or fresh)
- 1/2 tsp dried thyme (or to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground)
Directions
- Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
- Add the shredded chicken, peas, corn, dried thyme, salt, and pepper. Stir to combine.
- Add the milk and heavy cream. Stir gently and lower the heat to maintain a soft simmer.
- Simmer for 10–15 minutes, stirring occasionally, until the soup thickens slightly.
- Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or salad.
how to serve Creamy Chicken Vegetable Soup
This creamy chicken vegetable soup is best served hot, allowing the flavors to shine through. You can enjoy it on its own or pair it with some crusty bread for dipping. It also goes well with a light salad, offering a perfect balance of warmth and refreshment.
how to store Creamy Chicken Vegetable Soup
To store any leftover soup, allow it to cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It will last for about 3 to 4 days. For longer storage, consider freezing it in portions for up to three months. Just be sure to thaw it in the fridge overnight before reheating.
tips to make Creamy Chicken Vegetable Soup
- Use rotisserie chicken for added flavor and convenience.
- Feel free to swap in any vegetables you like, such as green beans or zucchini.
- If you want a thicker soup, let it simmer a bit longer or add a little more flour.
- To lighten the soup, substitute half of the heavy cream with more chicken broth or milk.
variation
You can make this soup even more exciting by adding herbs like parsley or dill for a fresh touch. For a spicier kick, consider adding a pinch of cayenne pepper or diced jalapeños.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well! Just make sure to adjust the cooking time as needed.
Can I make this soup dairy-free?
Yes, you can substitute the milk and cream with non-dairy options like almond milk or coconut cream.
How do I know if the soup needs more seasoning?
Taste the soup as it simmers. If it feels bland, a little more salt and pepper can enhance the flavors.
Creamy Chicken Vegetable Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken (cooked, preferably rotisserie) Use rotisserie chicken for added flavor.
- 1 tbsp olive oil For sautéing.
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 1 cup carrots (sliced)
- 1 tsp garlic (minced)
- 4 cups chicken broth Low-sodium or homemade.
- 1 cup milk Use whole milk or half-and-half.
- 1 cup heavy cream For rich texture.
- 2 tbsp flour For thickening.
- 1 cup frozen peas Optional.
- 1 cup corn Frozen or fresh.
- 1/2 tsp dried thyme Or to taste.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Freshly ground.
Method
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
Cooking
- Add the shredded chicken, peas, corn, dried thyme, salt, and pepper. Stir to combine.
- Add the milk and heavy cream. Stir gently and lower the heat to maintain a soft simmer.
- Simmer for 10–15 minutes, stirring occasionally, until the soup thickens slightly.
- Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or salad.