When the weather turns chilly or you simply crave a comforting meal, nothing hits the spot quite like a bowl of creamy chicken and vegetable soup. This soup combines tender, juicy chicken with a medley of fresh vegetables, all enveloped in a rich, velvety broth that warms you from the inside out.
It’s perfect as a hearty lunch, a light dinner, or even a make-ahead dish to enjoy throughout the week. The best part?
This recipe is both nourishing and simple to prepare, making it an ideal choice for busy weeknights or cozy weekends.
Whether you’re a seasoned home cook or just starting out, this soup offers flexibility and delicious results every time. Plus, it’s a great way to sneak in extra veggies while indulging in creamy goodness.
Let’s dive into why this soup deserves a spot on your regular menu!
Why You’ll Love This Recipe
This creamy chicken and vegetable soup is a wonderful blend of flavors and textures. The chicken adds protein and substance, while the vegetables contribute fiber, vitamins, and color.
The creamy broth, made from a combination of milk and a touch of cream, makes it satisfyingly smooth without being too heavy.
It’s also highly customizable. You can swap out vegetables based on what’s fresh or what you have on hand, and adjust seasoning to your taste.
The recipe is straightforward and uses common pantry staples, so you don’t have to run to the store for specialty ingredients.
Another reason to love this soup? It reheats beautifully, making it perfect for meal prep.
It’s a nourishing, wholesome option that your whole family will enjoy.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast, boneless & skinless | 2 large (about 500g) | Cut into bite-sized pieces |
| Carrots | 2 medium | Chopped |
| Celery stalks | 2 | Chopped |
| Potatoes | 2 medium | Peel and cube |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Frozen peas | 1 cup (150g) | Thawed |
| Chicken broth | 4 cups (1 liter) | Low sodium preferred |
| Milk | 1 cup (240 ml) | Whole or 2% milk |
| Heavy cream | 1/2 cup (120 ml) | Optional for extra creaminess |
| Butter | 2 tbsp | For sautéing |
| Flour | 2 tbsp | For thickening |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Fresh thyme | 1 tsp | Or 1/2 tsp dried |
| Bay leaf | 1 |
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Whisk
- Serving bowls
- Optional: Immersion blender for extra smooth texture
Instructions
- Prepare the ingredients: Rinse the chicken breasts and pat dry. Chop the carrots, celery, potatoes, and onion. Mince the garlic cloves.
- Sauté aromatics: In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add vegetables: Toss in the chopped carrots, celery, and potatoes. Stir frequently for about 5 minutes to soften them slightly.
- Cook the chicken: Add the chicken pieces to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.
- Add broth and seasonings: Pour in the chicken broth, then add the bay leaf and thyme. Season lightly with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked and vegetables are tender.
- Make the roux: In a small bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the soup while stirring continuously. This will thicken the broth, giving it that creamy texture.
- Add cream and peas: Stir in the heavy cream and frozen peas. Simmer for another 5 minutes to heat through and thicken further. Adjust seasoning with salt and pepper as needed.
- Final touches: Remove the bay leaf. For a smoother soup, you can use an immersion blender to blend a portion of the soup, or leave it chunky if you prefer more texture.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy hot!
Tips & Variations
“For a lower-fat version, substitute half-and-half for heavy cream or omit the cream entirely and use all milk.”
You can easily customize this soup to suit your preferences or what’s available in your pantry. Try these variations:
- Vegetable swaps: Use sweet potatoes instead of regular potatoes, or add zucchini and bell peppers for extra color and flavor.
- Herbs: Fresh rosemary or parsley can replace thyme for a different herbal note.
- Spices: Add a pinch of smoked paprika or cayenne for a subtle kick.
- Make it gluten-free: Replace the all-purpose flour with a gluten-free blend or cornstarch slurry to thicken the soup.
- Protein swap: Use shredded rotisserie chicken or cooked turkey for convenience.
For more inspiration, check out these related recipes that also highlight tasty vegetable combinations: Vegan Slow Cooker Recipe for Easy, Delicious Meals, Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal, and Baked Chicken Thigh with Vegetable Recipes for Easy Dinner.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 30 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Serving Suggestions
This creamy chicken and veg soup pairs wonderfully with a variety of sides to make a complete meal. Try serving it with warm crusty bread or garlic toast to soak up every drop of that delicious broth.
For a lighter option, a simple green salad with lemon vinaigrette complements the richness of the soup. Additionally, a side of roasted vegetables or steamed green beans can add more texture and nutrients to your plate.
If you’re looking for bread recipes to accompany your soup, consider baking a fresh loaf with this Vegan Bread Maker Recipe for Soft and Delicious Loaves or try a quick and easy flatbread like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Conclusion
This creamy chicken and vegetable soup is a timeless comfort food that brings warmth and nourishment to your table with every spoonful. Its perfect balance of tender chicken, wholesome vegetables, and a luscious creamy broth makes it a satisfying meal for any day of the year.
Easy to prepare and versatile enough to suit your tastes, this soup is a great way to enjoy a hearty, homemade dish without too much fuss. Whether you’re cooking for your family or meal prepping for the week, it’s sure to become a staple recipe in your collection.
Give it a try, and don’t forget to explore other delicious recipes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious for more flavorful meal ideas!
📖 Recipe Card: Creamy Chicken and Veg Soup
Description: A comforting and hearty soup packed with tender chicken and mixed vegetables in a creamy broth. Perfect for a cozy meal any day of the week.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 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.
- Stir in carrots and celery, cook for 5 minutes.
- Sprinkle flour over vegetables, stir to coat.
- Gradually add chicken broth, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, peas, thyme, salt, and pepper.
- Stir in heavy cream and heat through without boiling.
- Adjust seasoning and serve warm.
Nutrition: Calories: 280 kcal | Protein: 25 g | Fat: 15 g | Carbs: 12 g
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