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 chilly 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 or chicken thighs, shredded – 2 cups of heavy cream [1 liter], or 4 cups of milk – 1 quart of chicken broth or vegetable stock [1 liter] low sodium or unsalted – 1 bay leaf – 1 teaspoon of crushed garlic – 10 ounces of floury potatoes diced 


– 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 minced flat parsley plus extra leaves for garnishing


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.

Step 1:

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.

Step 2:

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)

Step 3:

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.

Step 4:

Stay connected!!!