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Easy Creamy Chicken Vegetable Soup Recipe

  • EspaƱol
Portions: 4 portions

Calories: 1083kcal

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 ā¤ļø it • Recipe • Ingredients • Preparation

Creamy chicken vegetable soup.

Creamy chicken vegetable soup.

Why I ā¤ļø 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.

Creamy chicken vegetable soup recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Nothing like a bowl of steaming cream of chicken vegetable soupĀ to lift your spirit, especially on the cooler days of the year. Learn how to make creamy chicken soup that is easy and quick to make, and that you'll be making time and time again.

Course: Dinner, Lunch
Inspiration: American
Category: chicken recipe using cream of chicken soup, creamy chicken and vegetable soup, how to make chicken soup creamy
Author: Clara GonzƔlez

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Utensils and tools

  • Soup pot (3 to 4 quarts [3 to 4 liters])
Creamy chicken and vegetable soup.
Creamy chicken and vegetable soup.

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.

Easy creamy chicken soup.
Easy creamy chicken soup.

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

More soup recipes

  • How to Make Plantain Soup - Easy, Creamy, and Flavorful
  • Best Mediterranean White Bean Soup
  • How To Make Lentil Stew
  • Quick and Easy Spicy Bean Stew

See more: soups recipes chicken recipes dinner recipes

FAQs

How do you thicken chicken and vegetable soup?

Early on in the preparation, you can make a roux by cooking a small amount of flour in fat (butter, for example) and then mix in the liquids. Another way is to add a small amount of cornstarch dissolved in some of the liquid you are using. Make sure the liquid is at room temperature when you dissolve the cornstarch.

What herbs are in cream of chicken soup?

This cream of chicken soup contains parsley, thyme, and bay leaf. These are the herbs I found work best with the rest of the ingredients in the soup.

How can I thicken soup without flour?

If you do not want to add flour the thicken the soup, you can also add a small amount of cornstarch dissolved in a liquid (water or broth) at room temperature, which will thicken the soup without altering the flavor too much.

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Easy Creamy Chicken Vegetable Soup Recipe

Ingredients

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

Instructions

Preparing roux

  • Melt butter in a large pot (3 to 4 quarts [3 to 4 lt]) 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.
    Remove from the heat and stir in parsley and serve.

Nutrition

Calories: 1083kcal

Originally published on May 1, 2015

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  1. Kris

    February 27, 2016 at 3:44 am

    Have you ever made and frozen this soup for future meals? How does it taste from frozen vs fresh?

    Reply
    • Tia Clara

      March 20, 2016 at 11:22 am

      No, I haven't frozen it.

      Reply
  2. Themys

    January 26, 2016 at 8:28 pm

    5 stars
    Waoooo, quƩ rica receta. Me va a encantar seguir aprendiendo.Cualquiera de estas recetas me es conocida pero el toque especial que tienen no lo conocƭa. QuƩ bueno le darƩ seguimiento.

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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