Ahh, cozy comfort incoming 🥣🤍
This creamy chicken and vegetable soup is rich, hearty, and perfect for chilly days or when you just want something soothing and homemade.
Creamy Chicken & Vegetable Soup
🕒 Time
Prep: 15 minutes
Cook: 30–35 minutes
Serves 4–6
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup potatoes, diced
- 1 cup broccoli florets (or peas/corn)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 4 cups chicken broth
- 1 cup milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme or Italian seasoning
- Salt & black pepper to taste
Optional:
- A pinch of paprika
- Fresh parsley
- A squeeze of lemon juice
Instructions
1️⃣ Sauté the Base
- In a large pot, melt butter over medium heat.
- Add onion, carrots, and celery; cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds.
2️⃣ Make It Creamy
- Sprinkle flour over vegetables and stir for 1 minute.
- Slowly pour in chicken broth, stirring constantly to avoid lumps.
3️⃣ Simmer
- Add potatoes, seasoning, salt, and pepper.
- Simmer 10–15 minutes until potatoes are tender.
4️⃣ Add Chicken & Veggies
- Stir in shredded chicken and broccoli.
- Simmer another 5 minutes.
5️⃣ Finish with Cream
- Lower heat and add milk and cream.
- Heat gently—do not boil.
- Taste and adjust seasoning.
6️⃣ Serve
- Garnish with parsley or black pepper.
- Serve hot with crusty bread or biscuits 🥖
Tips for Best Flavor
- For thicker soup, mash a few potato pieces in the pot
- For lighter soup, skip heavy cream and use milk only
- Freeze without cream, then add it when reheating
Variations
- 🥦 Low-carb (skip potatoes, add cauliflower)
- 🌽 Chicken corn chowder style
- 🧀 Add parmesan for extra depth
- 🌶 Spicy with chili flakes
If you want, I can give you a slow-cooker version, dairy-free option, or a 30-minute one-pot shortcut.
