If you’re craving a comforting, hearty bowl of soup that’s packed with wholesome ingredients and bursting with flavor, look no further than this best creamy chicken vegetable soup recipe ever. Whether you’re battling a cold, need a warming meal on a chilly evening, or just want a nutritious dish that’s easy to make and satisfying, this recipe is your go-to solution.
Combining tender chunks of chicken, fresh garden vegetables, and a luscious creamy broth, it strikes the perfect balance between indulgence and healthfulness.
What makes this soup truly exceptional is its versatility and depth of flavor. From the first spoonful, you’ll notice the rich, velvety texture complemented by a medley of vibrant vegetables like carrots, celery, and sweet corn.
Easy to prepare and incredibly adaptable, it’s a recipe that brings warmth and comfort to your table again and again. Plus, it pairs wonderfully with many other dishes — don’t miss our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a delicious side!
Why You’ll Love This Recipe
This creamy chicken vegetable soup is a perfect blend of wholesome nutrition and cozy comfort. It’s loaded with fresh vegetables, lean protein, and a creamy broth that isn’t heavy or overly rich.
The balance of herbs and spices enhances the natural flavors, making every bite satisfying and nourishing.
It’s also incredibly versatile. You can easily swap vegetables based on what you have on hand or adjust the creaminess to your liking.
Plus, it’s a great way to sneak more veggies into your diet without sacrificing flavor.
Finally, this recipe is straightforward enough for beginners but delicious and impressive enough for seasoned cooks. If you enjoy hearty soups, be sure to check out our Pasta with Shrimp and Vegetables Recipe for Easy Dinner for another flavorful meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 medium (about 1 lb) | Cut into bite-sized pieces |
| Carrots | 2 large | Diced |
| Celery stalks | 2 | Chopped |
| Yellow onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Frozen corn kernels | 1 cup | Thawed |
| Green beans | 1 cup | Trimmed and cut into 1-inch pieces |
| Potato | 1 medium | Peeled and diced |
| Chicken broth | 6 cups | Low sodium preferred |
| Heavy cream | 1 cup | Or substitute half-and-half for lighter option |
| Olive oil | 2 tablespoons | For sautéing |
| All-purpose flour | 3 tablespoons | For thickening |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme leaves |
| Bay leaf | 1 | |
| Salt | To taste | |
| Freshly ground black pepper | To taste | |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Large soup pot or Dutch oven – For cooking the soup
- Sharp knife – For chopping vegetables and chicken
- Cutting board
- Wooden spoon or spatula – For stirring
- Measuring cups and spoons
- Ladle – For serving
- Small bowl – For mixing flour slurry
Instructions
- Prepare the chicken: Rinse and pat dry the chicken breasts, then cut them into bite-sized pieces. Set aside.
- Sauté vegetables: Heat the olive oil in your large soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened, about 5-7 minutes.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook chicken: Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 4-5 minutes, stirring frequently.
- Add potatoes, green beans, and broth: Pour in the chicken broth and add the diced potatoes and green beans. Increase the heat to bring the soup to a boil, then reduce heat to a simmer. Cover the pot and let simmer for 20 minutes, or until the vegetables are tender and chicken is cooked through.
- Make the roux for creaminess: In a small bowl, mix the all-purpose flour with about 1/2 cup of the cold chicken broth from the pot until smooth and lump-free. Slowly stir this slurry back into the soup to thicken the broth.
- Add the cream and corn: Pour in the heavy cream and the thawed corn kernels. Stir well and cook for another 5 minutes to heat through and allow the soup to thicken further.
- Season and finish: Remove the bay leaf. Taste the soup and season generously with salt and freshly ground black pepper. Stir in chopped fresh parsley right before serving.
- Serve hot: Ladle the soup into bowls and garnish with additional parsley if desired. Enjoy warm!
Tips & Variations
“For an extra boost of flavor, try roasting the chicken breasts before adding them to the soup. This adds a lovely depth and caramelization.”
If you want to lighten the soup, substitute the heavy cream with half-and-half or whole milk, but keep in mind the soup will be less thick and rich. For a dairy-free version, coconut milk works beautifully, lending a subtle sweetness that complements the vegetables.
Feel free to experiment with your favorite vegetables. Sweet potatoes, peas, or zucchini all make great additions or swaps.
You can also add cooked rice or small pasta shapes for a more filling meal.
For those who love spice, a pinch of red pepper flakes or a dash of smoked paprika adds a wonderful warmth without overpowering the delicate flavors.
Looking for other comforting meals? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for an effortless dinner idea.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 310 |
| Protein | 28g |
| Fat | 14g |
| Saturated Fat | 6g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 620mg |
Serving Suggestions
This creamy chicken vegetable soup pairs wonderfully with crusty bread or a fresh green salad for a balanced meal. If you want to elevate your soup night, serve it alongside our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for a hearty feast.
For a lighter touch, consider serving with warm homemade tortillas, like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. The tortillas are perfect for dipping and add a fun twist to your soup experience.
And for dessert, don’t miss the chance to try our Vegan Chocolate Milk Recipe Easy and Delicious Guide — a sweet, creamy finish to a comforting meal.
Conclusion
There’s something truly special about a warm bowl of soup that feels like a hug in a bowl, and this creamy chicken vegetable soup delivers just that. It’s a delicious way to enjoy a medley of fresh vegetables and tender chicken in a satisfying, creamy broth that’s both nourishing and comforting.
Perfect for weeknight dinners or meal prepping for the week ahead, this recipe offers flexibility, ease, and flavor. Whether you’re new to cooking soups or a seasoned pro, this recipe is a must-have in your culinary repertoire.
We hope you enjoy making and sharing it as much as we do!
Happy cooking and bon appétit!
📖 Recipe Card: Best Creamy Chicken Vegetable Soup Recipe Ever
Description: A rich and comforting creamy chicken vegetable soup packed with tender chicken and fresh vegetables. Perfect for a cozy meal any day of the week.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add diced chicken and cook until no longer pink.
- Stir in carrots, celery, and zucchini; cook for 5 minutes.
- Sprinkle flour over the mixture and stir well.
- Slowly add chicken broth, stirring constantly.
- Add thyme, salt, and pepper; bring to a simmer.
- Cook for 25 minutes until vegetables are tender.
- Stir in heavy cream and heat through without boiling.
- Adjust seasoning and serve warm.
Nutrition: Calories: 320 kcal | Protein: 28 g | Fat: 18 g | Carbs: 12 g
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