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.

– 2 tablespoons of salted butter – 1 large white onion, (about ¾ lb) minced – 3½ tablespoons of all-purpose flour – 2 rotisserie chicken breasts – 2 cups of heavy cream, [1 liter] – 1 quart [1 liter] of chicken broth or vegetable stock – 1 bay leaf – 1 teaspoon of crushed garlic – 10 ounces of floury potatoes, diced  – ½ cup of frozen peas – 1 medium carrot – 3 stalks of celery, thinly sliced – ¼ teaspoon of dry thyme leaves – ¼ teaspoon of nutmeg – ¼ teaspoon of black pepper  – 1½ teaspoon of salt – 2 tablespoons of minced flat parsley


– 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.

Preparing roux:

– 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 liquids:

– 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)

Adding vegetables:

– 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.

Season & serve:

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