If you're looking for warm comfort food, this creamy chicken and vegetable soup recipe is just what you're looking for. A combination of chicken, vegetables, full of flavor and creaminess, it's great for warm days, and nothing like a steaming bowl of it to raise your spirits.
Why we ❤️ it
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.
One of our readers asked for "a creamy chicken soup". What I didn't tell her is that I was working on such a recipe. Finally, I got something that had my husband asking for seconds, and reheating the leftovers the next day. It turned out to be our second favorite chicken soups.
Variations
If you keep a dairy-free diet, or for any reason do not want to add cream to the soup, you can omit it. I have tried it without it, and it is still very good without it.
For a gluten-free version use 1 tablespoon of cornstarch instead of flour.
About this recipe
I know that for some people the mixture of milk and chicken might seem a bit off-putting, but trust me, this works. It is also not overly "milky", and the mixture of herbs and spices also works very well in this soup.
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.
It yields 4 servings of about 2 ½ cups each.
Recipe
[Recipe] Easy Creamy Chicken and Vegetable Soup
Ingredients
- 2 tablespoons butter (salted)
- 1 large white onion, (about ¾ lb) minced
- 3½ tablespoons all-purpose flour
- 2 rotisserie chicken breasts, shredded
- 2 cups cream, [1 lt], or 4 cups milk
- 1- quart chicken broth, or vegetable stock
- 1 teaspoon crushed garlic
- 10 ounces floury potatoes, diced (about 2 cups)
- ½ cup frozen peas
- 1 medium carrot, peeled and sliced
- 3 stalks celery, thinly sliced
- ¼ teaspoon dry thyme leaves
- ¼ teaspoon nutmeg (freshly-grated)
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 1½ teaspoon kosher salt, or more to taste
- parsley, 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, 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 (15-20 minutes)Once the vegetables are cooked, season with salt and pepper to taste. Remove from the heat and stir in parsley.
- Serving: Serve hot with bread.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
