Creamy Chicken Soup with Vegetables

Introduction

What if the ultimate comfort food could also be a nutritional powerhouse, packing more protein and vegetables than you might expect from a classic bowl of soup? Our recipe for Creamy Chicken Soup with Vegetables is designed to deliver exactly that, blending rich, savory flavor with a surprisingly wholesome ingredient profile.

This hearty dish combines tender chicken, a colorful medley of vegetables, and a luxuriously smooth broth that feels indulgent without being overly heavy. It’s the perfect one-pot meal for chilly evenings, offering both comfort and nourishment in every spoonful.

Ingredients

This creamy chicken soup with vegetables comes together with simple, wholesome ingredients that create a rich, comforting broth and tender, satisfying texture.

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 1 medium potato, peeled and diced
• 2 cups cooked chicken, shredded or chopped
• 1 cup half-and-half or milk
• 1 cup egg noodles

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

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

Step-by-Step Instructions

Step 1 — Prepare the Ingredients

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

Step 2 — Sauté the Aromatics

Heat two tablespoons of olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the onions become translucent and 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 season with a teaspoon of salt and half a teaspoon of black pepper. Cook, stirring occasionally, for 5-6 minutes until the chicken is no longer pink on the outside and is cooked through. The internal temperature should reach 165°F (74°C) for food safety.

Step 4 — Create the Soup Base

Sprinkle a quarter cup of all-purpose flour over the chicken and vegetable mixture. Stir constantly for one minute to cook off the raw flour taste. This will help thicken your Creamy Chicken Soup with Vegetables. Slowly pour in six cups of chicken broth, stirring continuously to prevent any lumps from forming.

Step 5 — Simmer to Develop Flavor

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld and the vegetables to become tender. Stir occasionally to prevent sticking.

Step 6 — Add Cream and Final Vegetables

Reduce the heat to the lowest setting. Stir in one cup of heavy cream or half-and-half. For added nutrition and color, you can also stir in a cup of frozen peas or corn at this stage. Heat through for 3-4 minutes, but do not allow the soup to boil after adding the cream to prevent curdling.

Step 7 — Adjust Seasoning and Serve

Taste the soup and adjust the seasoning with more salt and pepper if needed. For a fresh finish, stir in two tablespoons of chopped fresh parsley. Ladle the hot, creamy soup into bowls and serve immediately with crusty bread for a complete, hearty meal.

Nutritional Information

Calories	285
Protein	22g
Carbohydrates	18g
Fat	14g
Fiber	3g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size. This Creamy Chicken Soup with Vegetables is also a good source of Vitamin A and Vitamin C.

Healthier Alternatives

• Turkey for Chicken — A leaner protein option that maintains the savory, hearty character of the soup.
• Cauliflower Rice for Potatoes — Lowers the carb content while adding a subtle, nutty flavor and creamy texture when blended.
• Coconut Milk for Heavy Cream — Creates a rich, dairy-free version with a slight tropical sweetness that complements the herbs.
• Arrowroot for Flour — A gluten-free thickener that provides the same velvety consistency without altering the flavor.
• Low-Sodium Broth & Herbs for Salt — Reduces sodium significantly while using fresh rosemary or thyme boosts depth without extra salt.
• Greek Yogurt for Sour Cream — Adds a tangy creaminess with more protein and less fat for a nutritious twist.
• Zucchini Noodles for Pasta — Offers a low-carb, gluten-free alternative that soaks up the soup’s flavors beautifully.
• Nutritional Yeast for Parmesan — Provides a cheesy, umami note dairy-free, perfect for vegan creamy chicken soup variations.

Serving Suggestions

• Pair this Creamy Chicken Soup with Vegetables with a crusty artisan bread or flaky biscuits for dipping.
• Serve alongside a crisp green salad with a light vinaigrette to balance the richness.
• Perfect for a cozy weeknight dinner or as a comforting starter for a holiday meal.
• Garnish with fresh parsley, a dollop of sour cream, or grated Parmesan cheese for extra flavor.
• Pack it in a thermos for a warm and satisfying lunch on a cool autumn day.
• Serve in a hollowed-out bread bowl for a fun and impressive presentation.

This hearty and nutritious fall recipe is incredibly versatile and always a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it tough and stringy. Fix: Poach or simmer the chicken gently just until it reaches 165°F (74°C) internally.
• Mistake: Adding dairy too early, causing it to curdle. Fix: Stir in cream or milk at the very end, off the heat, to keep your Creamy Chicken Soup velvety smooth.
• Mistake: Using watery vegetables that dilute the soup. Fix: Sauté or roast vegetables like zucchini first to evaporate excess moisture.
• Mistake: Not building a flavor base with aromatics. Fix: Sauté onions, garlic, and celery until fragrant to create a deeper, more complex flavor profile.
• Mistake: Over-thickening with flour, resulting in a pasty texture. Fix: Use a roux or slurry in moderation and simmer to cook out the raw flour taste.
• Mistake: Underseasoning throughout the cooking process. Fix: Season in layers, tasting and adjusting after each major addition of ingredients.
• Mistake: Boiling the soup vigorously after adding thickeners. Fix: Maintain a gentle simmer to prevent breaking the emulsion and ensure even cooking.
• Mistake: Using low-quality, thin broth as the base. Fix: Opt for a rich, homemade or high-quality store-bought stock for a more robust foundation.
• Mistake: Cutting all vegetables the same size, leading to uneven cooking. Fix: Dice vegetables uniformly so they cook at the same rate and provide a consistent texture.

Storing Tips

• Fridge: Store this Creamy Chicken Soup with Vegetables in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stovetop over medium heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

For best results, avoid repeated reheating to maintain the soup’s creamy texture and flavor.

Conclusion

This Creamy Chicken Soup with Vegetables is the ultimate comfort food, packed with hearty ingredients and rich flavor. It’s a nutritious, one-pot meal perfect for chilly evenings. We hope you love it as much as we do! Give this recipe a try, and don’t forget to leave a comment with your thoughts or subscribe for more delicious fall recipes.

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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 the creamy texture.

What vegetables work best in this creamy chicken soup?

Classic choices like carrots, celery, and potatoes hold up well. You can also add spinach, corn, or peas for extra color and nutrition. Just adjust cooking times to keep vegetables tender but not mushy in your Creamy Chicken Soup with Vegetables.

How can I make this soup dairy-free but still creamy?

Replace the cream with full-fat coconut milk or a cashew cream blend. Both options provide a rich, smooth consistency without dairy, keeping the soup hearty and satisfying.