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 chilly days and nothing like a steaming bowl of it to raise your spirit.
By - Revised . Original May 1, 2015.
Creamy Chicken Vegetable Soup [Video+Recipe].
Why we ❤️ 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 made with cooked chicken, which cuts on time. It's perfect for dinner on cool days.
Creamy Chicken Vegetable Soup [Video+Recipe]
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Utensils and tools
Ingredients
- 2 rotisserie chicken breasts, or chicken thighs (skinless)
- 2 tablespoons salted butter
- 1 large white onion, (about ¾ lb) minced
- 3½ tablespoons all-purpose flour
- 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 freshly-cracked black pepper, freshly-cracked, or ground
- 1½ teaspoon salt, or more to taste
- 2 tablespoons minced flat parsley, plus extra leaves for garnishing
Video
Preparation
1. Mincing the chicken
Mince or shred the skinless rotisserie chicken breasts.
2. 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.
3. 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.
4. 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)
5. Season and serve
- Once the vegetables are cooked, season with salt and pepper to taste.
6. Serve
Remove from the heat and stir in parsley and serve.
Top tips
- Stirring: Make sure to stir often so the soup does not scorch at the bottom.
- 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.
Serving suggestions
This soup goes great with some warm rustic bread (like this spelt sourdough bread), or some cheddar cheese bread rolls.
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Learn more
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.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Have you ever made and frozen this soup for future meals? How does it taste from frozen vs fresh?
No, I haven't frozen it.
Waoooo, qué rica receta. Me va a encantar seguir aprendiendo.Cualquiera de estas recetas me es conocida pero el toque especial que tienen no lo conocía. Qué bueno le daré seguimiento.