Easy Creamy Chicken Vegetable Soup Recipe

This simple creamy chicken vegetable soup recipe is quick and easy to make. The chicken broth blends with a variety of vegetables, herbs, and spices for a delicious, comforting, nutritious meal. It's great for warm days, and nothing like a steaming bowl of it to raise your spirit.

Why I ❤️ it • Recipe • Ingredients • Preparation

Creamy chicken vegetable soup.

Why I ❤️ it

If you're looking for warm comfort food, this creamy chicken and vegetable soup recipe is just the flavor that you're looking for that will please kids and grownups.

This creamy chicken soup is very easy to make, hearty, rich, and great reheated the next day. Adding cream adds to its richness and luscious texture. Another good thing is that this soup is relatively easy and fast to make, and it's made with cooked chicken, which cuts on time. It's perfect for dinner on cool days.

Utensils and tools

• Soup pot (3 to 4 quarts [3 to 4 liters])

Ingredients

• 2 tablespoons of salted butter
• 1 large white onion, (about ¾ lb) minced
• 3½ tablespoons of all-purpose flour
• 2 rotisserie chicken breasts (or chicken thighs), shredded
• 2 cups of heavy cream, [1 liter], or 4 cups of milk
• 1 quart [1 liter] of chicken broth or vegetable stock, low sodium or unsalted
• 1 bay leaf
• 1 teaspoon of crushed garlic
• 10 ounces of floury potatoes, diced (about 2 cups)
• ½ cup of frozen peas
• 1 medium carrot, peeled and chopped into small-sized pieces
• 3 stalks of celery, thinly sliced
• ¼ teaspoon of dry thyme leaves
• ¼ teaspoon of nutmeg (freshly-grated)
• ¼ teaspoon of black pepper (freshly-cracked, or ground)
• 1½ teaspoon of salt, or more to taste
• 2 tablespoons of minced flat parsley, plus extra leaves for garnishing

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Preparing roux

• Melt butter in a large pot over very low heat. Once the butter has melted add onion. Cook and stir until the onion has become translucent.
• Add the flour and whisk vigorously to mix well. Once the flour has changed to a more transparent color, add the chicken and garlic and stir to combine.

Adding liquids

• Pour in the cream, chicken stock, bay leaf, and 4 cups of water and stir to combine.
• Bring to medium heat, and bring the liquids to a gentle boil.

Adding vegetables

• Add potatoes, peas, carrot, celery, thyme, nutmeg, ½ teaspoon of pepper, and a teaspoon salt.
• Cover and simmer until all the vegetables are cooked through and tender (15-20 minutes)

Season and serve

• Once the vegetables are cooked, season with salt and pepper to taste. Discard the bay leaf.
• Remove from the heat and stir in parsley and serve.

Variations

Dairy-free

If you keep a dairy-free diet, or for any reason do not want to add cream to the soup, you can use almond or soy milk instad. I have tried it these, and while the flavor and mouth-feel changes, it is still very good.

Gluten-free version

Use 1 tablespoon of cornstarch instead of flour. Dissolve the cornstarch in cold water and add to the other liquids.

Top tips

Make sure to stir often so the soup does not scorch at the bottom.

Serving suggestions

This soup goes great with some warm rustic bread, or some cheddar cheese bread rolls.

Nutritional information

Calories: 1083kcal - Carbohydrates: 17g - Protein: 88g - Fat: 75g - Saturated Fat: 38g - Polyunsaturated Fat: 2g - Monounsaturated Fat: 14g - Trans Fat: 1g - Cholesterol: 466mg - Sodium: 2889mg - Potassium: 433mg - Fiber: 2g - Sugar: 3g - Vitamin A: 4629IU - Vitamin C: 28mg - Calcium: 114mg - Iron: 1mg

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