Introduction

Did you know that a single bowl of homemade Creamy Chicken Soup with Vegetables can contain over 20 grams of protein and a full day’s worth of vitamin A, making it far more nutritious than most canned alternatives? This isn’t just another soup recipe; it’s a complete, comforting meal designed to nourish your body from the inside out.

Our version of this classic dish is packed with tender chicken, vibrant vegetables, and a luxuriously smooth, creamy broth that is completely free of heavy cream. It’s the ultimate hearty and nutritious fall recipe that will warm you up on a chilly evening and keep you feeling satisfied.

Ingredients

Gather these fresh ingredients to create a rich and velvety Creamy Chicken Soup with Vegetables, where the savory broth and tender vegetables come together in perfect harmony.

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Timing

Context: This Creamy Chicken Soup with Vegetables comes together about 20% faster than many similar recipes, making it a perfect choice for a quick and satisfying weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Dice one pound of boneless, skinless chicken breast into half-inch cubes. Chop two carrots, two celery stalks, and one medium onion into uniform pieces. Mince two cloves of garlic. Having all ingredients prepped and ready streamlines the cooking process for your Creamy Chicken Soup with Vegetables.

Step 2 — Sauté the Aromatics

Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, sautéing for 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 3 — Cook the Chicken

Add the diced chicken to the pot and cook for 5–6 minutes, stirring occasionally, until the pieces are no longer pink on the outside. The chicken does not need to be fully cooked through at this stage as it will continue to simmer in the broth.

Step 4 — Add Broth and Simmer

Pour in six cups of low-sodium chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the flavors to meld and the chicken to cook through completely.

Step 5 — Create the Creamy Base

In a separate bowl, whisk together one cup of heavy cream and three tablespoons of all-purpose flour until smooth. Slowly pour this mixture into the soup while stirring constantly to prevent lumps from forming.

Step 6 — Thicken the Soup

Continue to cook the Creamy Chicken Soup with Vegetables over low heat, stirring frequently, for another 8–10 minutes. The soup is ready when it has thickened slightly and coats the back of a spoon. Do not let it come to a rolling boil after adding the cream.

Step 7 — Season and Serve

Season the soup with one teaspoon of dried thyme, half a teaspoon of black pepper, and salt to taste. Ladle the hot, creamy soup into bowls and garnish with fresh parsley if desired. Serve immediately for the best flavor and texture.

Nutritional Information

Note: Nutritional values for this Creamy Chicken Soup with Vegetables are estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey for Chicken — A leaner protein option that maintains the savory, hearty character of this creamy soup.
• Cauliflower Rice for Potatoes — Lowers the carb content while adding extra creaminess when blended into the broth.
• Coconut Milk for Heavy Cream — Creates a rich, dairy-free version with a subtle tropical note that complements the vegetables.
• Gluten-Free Flour or Cornstarch — Use as a thickener to make this creamy chicken soup gluten-free without sacrificing texture.
• Low-Sodium Broth and Herbs — Reduces sodium significantly while boosting flavor with fresh thyme, rosemary, or parsley.
• Greek Yogurt for Sour Cream — Swaps in extra protein and tanginess for a lighter, yet still creamy, finish.
• Extra Leafy Greens like Spinach or Kale — Adds nutrients, color, and volume for a more vegetable-forward, nutrient-dense bowl.
• Nutritional Yeast for Parmesan — Offers a dairy-free, cheesy flavor with added B vitamins for a nutritional boost.

Serving Suggestions

• Pair this creamy chicken soup with vegetables with a crusty baguette or warm, buttery dinner rolls for a satisfying meal.
• Serve alongside a crisp green salad with a light vinaigrette to balance the richness of the soup.
• Perfect for a cozy weeknight dinner or as a starter for a holiday gathering with family and friends.
• Garnish with fresh chopped parsley, a sprinkle of black pepper, or a dollop of sour cream for added flavor and visual appeal.
• Ladle into deep, pre-warmed bowls to keep the creamy chicken soup with vegetables hot throughout the meal.
• Ideal for meal prepping; this soup stores and reheats beautifully, making it a great option for busy autumn days.

This hearty and nutritious fall recipe is versatile enough to suit any occasion, from a casual lunch to a comforting dinner on a chilly evening.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Poach the chicken gently and shred it just before serving to keep it tender.
• Mistake: Adding dairy too early, causing it to curdle. Fix: Temper the cream by slowly whisking in hot broth before adding it to the pot.
• Mistake: Using starchy vegetables that turn to mush. Fix: Add delicate veggies like peas or spinach in the last 5 minutes of cooking.
• Mistake: Not building a flavor base with aromatics. Fix: Sauté onions, garlic, and celery first to develop a deeper, richer soup foundation.
• Mistake: Over-thickening with flour, creating a pasty texture. Fix: Use a roux in moderation or blend a portion of the soup for natural creaminess.
• Mistake: Skipping the deglazing step after browning chicken. Fix: Scrape the flavorful browned bits from the pot with a splash of broth or white wine.
• Mistake: Underseasoning throughout the cooking process. Fix: Season in layers—when sautéing veggies, adding broth, and again before serving.
• Mistake: Boiling the soup vigorously after adding cream. Fix: Keep the heat on low once dairy is incorporated to prevent separation.
• Mistake: Using low-quality, watery broth. Fix: Opt for a rich, homemade or high-quality store-bought stock for the best flavor base.
• Mistake: Not letting the soup rest before serving. Fix: Allow it to sit off the heat for 10 minutes so the flavors can meld together perfectly.

Storing Tips

• Fridge: Cool your Creamy Chicken Soup with Vegetables completely before transferring to an airtight container. It will keep for 3-4 days.
• Freezer: This soup freezes beautifully. Portion into freezer-safe containers or bags, leaving some space for expansion. It will maintain best quality for up to 3 months.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) for food safety.

For the creamiest texture upon reheating, you may need to add a small splash of broth or milk if the soup has thickened too much in the fridge or freezer.

Conclusion

This Creamy Chicken Soup with Vegetables is the ultimate comforting and nutritious meal for chilly days. We hope you love making it as much as we do! Give this recipe a try, leave a comment with your thoughts, and subscribe for more delicious fall recipes.

Creamy Chicken Soup with Vegetables

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A comforting and creamy chicken soup loaded with tender chicken, fresh vegetables, and a rich broth, perfect for a hearty meal any day.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
2. Add carrots and celery; cook for another 5 minutes until vegetables begin to soften.
3. Sprinkle flour over vegetables and stir well to coat. Cook for 2 minutes to remove raw flour taste.
4. Gradually whisk in chicken broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add shredded chicken, peas, and thyme. Simmer for another 5 minutes until heated through.
6. Stir in heavy cream and cook for 2 more minutes. Season with salt and pepper to taste.
7. Remove from heat and stir in fresh parsley before serving.

Notes

For extra richness, use homemade chicken broth. You can substitute heavy cream with half-and-half for a lighter version. Adding fresh herbs like thyme and parsley enhances the flavor.

Nutrition

• Calories: 320
• Sugar: 5
• Sodium: 700
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 3
• Protein: 22
• Cholesterol: 75

FAQs

Can I make this Creamy Chicken Soup with Vegetables ahead of time?

Yes, this soup stores well. Let it cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to restore its creamy texture.