When the weather turns chilly or you’re simply craving a comforting bowl of warmth, nothing beats a classic cream of chicken vegetable soup. This hearty soup combines tender chicken with a medley of fresh vegetables, all enveloped in a rich and creamy broth that soothes the soul.
It’s perfect for a cozy family dinner, a nourishing lunch, or even meal prep for the week ahead. The best part?
It’s surprisingly easy to make from scratch, and you can customize the veggies to suit your preferences or whatever you have on hand.
This recipe balances wholesome ingredients with indulgent creaminess, giving you all the flavor without overwhelming your palate. Whether you’re a seasoned cook or a kitchen newbie, this soup will quickly become a favorite.
Plus, it’s a wonderful way to sneak in some extra veggies for those picky eaters. Ready to dive in?
Let’s get cooking!
Why You’ll Love This Recipe
This cream of chicken vegetable soup is a timeless favorite for many reasons. First, it’s incredibly versatile — you can swap out or add any vegetables you enjoy, making this recipe your own.
The cozy texture and rich flavor come from a simple homemade roux and a touch of cream, which transforms everyday ingredients into something special.
It’s also a great recipe for meal prep. The soup keeps well in the fridge and freezes beautifully, so you can enjoy a homemade meal on busy days without the fuss.
Nutritionally, it offers a balanced mix of protein, fiber, and vitamins, making it a wholesome option for any mealtime. And let’s not forget, the aroma that fills your kitchen while it’s cooking is an irresistible invitation to gather around the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts, diced | 2 cups (about 12 ounces) |
| Carrots, peeled and diced | 1 cup |
| Celery stalks, diced | 1 cup |
| Yellow onion, finely chopped | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Frozen peas | 1/2 cup |
| Frozen corn | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Butter | 3 tablespoons |
| Chicken broth | 4 cups |
| Milk (whole or 2%) | 1 cup |
| Heavy cream (optional for extra richness) | 1/2 cup |
| Fresh thyme or 1 tsp dried thyme | 1 teaspoon |
| Salt and pepper, to taste | As needed |
| Olive oil | 1 tablespoon |
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
- Ladle
- Optional: Immersion blender (if you prefer a smoother texture)
Instructions
- Prepare the vegetables and chicken: Wash, peel, and dice the carrots, celery, and onion. Mince the garlic. Cut the chicken breasts into bite-sized pieces.
- Sauté the aromatics: Heat the olive oil and 2 tablespoons of butter in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Cook the chicken: Add the diced chicken to the pot. Stir and cook until the chicken is no longer pink on the outside, about 4-5 minutes.
- Make the roux: Push the chicken and veggies to one side of the pot. Add the remaining 1 tablespoon butter to the empty side. Once melted, sprinkle the flour over the butter and whisk continuously to form a paste. Cook for 2 minutes to remove the raw flour taste.
- Add broth and milk: Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, stirring constantly. Bring the mixture to a gentle simmer. The soup will thicken as it cooks.
- Simmer and season: Add the thyme, salt, and pepper. Let the soup simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
- Add frozen peas and corn: Stir in the frozen peas and corn. Cook for an additional 5 minutes to heat through.
- Add cream (optional): For extra richness, stir in the heavy cream just before serving. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy warm!
Tips & Variations
Tip: For a thicker soup, you can blend a portion of the soup with an immersion blender and then stir it back in. This adds creaminess without extra dairy.
Variation: Swap chicken breasts with shredded rotisserie chicken for a quicker prep. You can also add potatoes for a heartier texture or kale for a boost of greens.
Make it dairy-free: Use coconut milk or almond milk in place of dairy, and substitute butter with olive oil or vegan margarine.
For more hearty soup ideas, explore our High Protein Vegan Soup Recipes for Healthy Meals or try out a flavorful Canned Vegetable Beef Soup Recipe for Quick Homemade Meal to mix things up.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 280 kcal |
| Protein | 26 g |
| Fat | 12 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 650 mg |
| Vitamin A | 70% DV |
| Vitamin C | 15% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
Serving Suggestions
This soup pairs beautifully with a warm, crusty bread or a simple garden salad for a complete meal. You might also enjoy it alongside a fresh homemade roll or our Vegan Bread Maker Recipe for Soft and Delicious Loaves.
For a fun twist, serve with a side of our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fusion-inspired dinner. If you’re in the mood for a comforting plant-based dessert after your meal, check out the Vegan Halloween Dessert Recipes That Will Wow Your Guests.
Conclusion
Making your own cream of chicken vegetable soup at home is a rewarding experience that results in a delicious, wholesome meal perfect for any occasion. This recipe combines the nourishing flavors of chicken and vegetables with a smooth, creamy broth that’s both satisfying and heartwarming.
It’s an ideal dish for busy weeknights, meal prep, or when you simply want to treat yourself and your loved ones to something comforting.
With its simple ingredients and straightforward steps, this soup is accessible for cooks of all skill levels. Plus, the flexibility to customize veggies and add your favorite herbs means you can enjoy a fresh take every time.
We hope this recipe inspires you to get creative in the kitchen and enjoy the cozy goodness of homemade soup. Happy cooking!
📖 Recipe Card: Cream of Chicken Vegetable Soup
Description: A comforting and creamy chicken soup loaded with fresh vegetables. Perfect for a hearty meal any day of the week.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; sauté until tender.
- Sprinkle flour over vegetables and stir for 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps.
- Add shredded chicken, peas, and corn; simmer for 15 minutes.
- Stir in heavy cream and heat through without boiling.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition: Calories: 250 kcal | Protein: 20 g | Fat: 12 g | Carbs: 15 g
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