A warm, comforting bowl of creamy chicken and vegetable soup sounds perfect! Here’s a simple, hearty recipe that’s packed with tender chicken, fresh veggies, and a rich creamy broth.
🍲 Creamy Chicken and Vegetable Soup
Serves: 6 | Prep Time: 15 mins | Cook Time: 30 mins
🛒 Ingredients:
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2 tbsp butter or olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 medium potato, diced (optional, for extra creaminess)
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1 cup corn kernels (fresh or frozen)
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1 cup green beans, chopped (optional)
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4 cups chicken broth
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2 cups cooked shredded chicken (rotisserie chicken works great)
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1 cup heavy cream or half-and-half
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3 tbsp all-purpose flour (for thickening)
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Salt and pepper to taste
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Fresh or dried thyme and parsley (about 1 tsp each)
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Optional: splash of lemon juice for brightness
👩🍳 Instructions:
1. Sauté the Veggies:
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In a large pot, melt butter or heat oil over medium heat.
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Add onions and garlic, sauté until fragrant and translucent (~3-4 minutes).
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Add carrots, celery, potato, and green beans (if using). Cook for 5 minutes, stirring occasionally.
2. Add Broth & Simmer:
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Pour in chicken broth, bring to a boil.
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Reduce heat and simmer for 10–15 minutes, or until vegetables are tender.
3. Make the Cream Base:
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In a small bowl, whisk flour into the heavy cream until smooth (no lumps).
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Slowly stir the cream mixture into the soup pot.
4. Add Chicken & Season:
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Stir in shredded chicken, corn, thyme, parsley, salt, and pepper.
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Simmer gently for another 5–7 minutes until soup thickens slightly and is heated through.
5. Finish & Serve:
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Adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
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Serve hot with crusty bread or crackers.
🔄 Tips & Variations:
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Use half-and-half or whole milk for a lighter soup (thicken with a bit more flour).
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Add mushrooms or peas for extra veggies.
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Swap chicken for turkey or keep it vegetarian by omitting chicken and using vegetable broth.
Want a dairy-free or slow cooker version? Just say the word!
