Nothing like a bowl of steaming cream of chicken vegetable soup 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.

– 2 tablespoons of salted butter – 1 large white onion – 3½ tablespoons of all-purpose flour – 2 rotisserie chicken breasts – 2 cups of heavy cream, [1 liter] – 1 quart [1 liter] of chicken broth – 1 bay leaf – 1 teaspoon of crushed garlic – 10 ounces of floury potatoes – 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 freshly grated nutmeg – freshly cracked black pepper – 1½ teaspoon of salt, or more to taste – 2 tablespoons of 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!!!