When the weather turns chilly or life just feels a little too hectic, there’s nothing quite like a warm bowl of Creamy Chicken Vegetable Soup to bring comfort and calm. This recipe has become a go-to in my kitchen—not just because it’s easy to pull together, but because it’s nourishing, cozy, and genuinely satisfying. I’ve made this soup more times than I can count, especially on busy weeknights when I want something wholesome without spending hours at the stove.
Each spoonful is packed with tender chunks of chicken, vibrant vegetables, and a silky, creamy broth that feels like a hug in a bowl. Whether you’re prepping ahead for the week or serving it up to family on a quiet Sunday evening, this Creamy Chicken Vegetable Soup delivers classic, feel-good flavor every time.
It’s simple, it’s hearty, and it never fails to please—even the picky eaters in my house love it. If you’re craving something homemade and deeply comforting, this Creamy Chicken Vegetable Soup is exactly the recipe you need to keep on hand.
Why You'll Love This Creamy Chicken Vegetable Soup
This Creamy Chicken Vegetable Soup has earned its place in my weekly dinner rotation—and I know I’m not alone. Especially when the weather turns brisk, there’s just something magical about a pot of homemade soup bubbling on the stove, filling the kitchen with warmth and the promise of comfort. This recipe is my go-to solution when I need to use up leftover rotisserie chicken or those extra veggies in the fridge that are begging to be used before they wilt.
What makes this Creamy Chicken Vegetable Soup truly special is how flexible it is. The rich, velvety broth brings all the flavors together in the most satisfying way, but it never overshadows the fresh ingredients you choose to toss in. I’ve made it with peas, corn, spinach—you name it—and every version is just as delicious. Whether I’m pairing it with a thick slice of crusty bread for dipping or serving it alongside a light salad, this Creamy Chicken Vegetable Soup always feels like a complete, nourishing meal. It’s easy, cozy, and deeply loved in my home—and I hope it becomes a favorite in yours too.
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Ingredients
For this hearty Creamy Chicken Vegetable Soup, gather these simple ingredients:
- Olive oil or butter
- Onion, diced
- Carrots, peeled and sliced
- Celery stalks, chopped
- Garlic , minced
- Dried thyme
- Dried rosemary
- Salt and pepper to taste
- All-purpose flour (or gluten-free flour blend)
- Chicken broth
- Milk (or dairy-free alternative)
- Heavy cream (or coconut cream for dairy-free)
- Cooked chicken, shredded or cubed
- Corn kernels (fresh or frozen)
- Peas (fresh or frozen)
- Medium potatoes, peeled and diced
- Fresh parsley, chopped
See recipe card for quantities.
Ingredient Tips:
- For the creamiest results, use whole milk and heavy cream, but you can substitute with lower-fat options
- Fresh vegetables will give the best flavor, but frozen mixed vegetables work great in a pinch
- Rotisserie chicken is a fantastic time-saver for this recipe
Instructions
Prepare Your Base
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the diced onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and rosemary. Cook for another 30 seconds until fragrant.
- Season with salt and pepper to taste.
Create the Creamy Broth
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming.
- Add the diced potatoes and bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer for 10-15 minutes until the potatoes are fork-tender.
Add Remaining Ingredients
- Pour in the milk and heavy cream, stirring to combine. Bring the soup back to a gentle simmer (avoid boiling after adding dairy).
- Add the cooked shredded chicken, corn, and peas to the pot.
- Simmer for an additional 5-7 minutes until the soup is heated through and slightly thickened.
- Taste and adjust seasonings as needed.
- Remove from heat and stir in fresh chopped parsley.
This creamy chicken vegetable soup comes together in about 40 minutes total, with most of that time being hands-off simmering. The result is a thick, hearty soup that's perfect for any occasion.
- Step 1: Prepare Your Base
Sauté onions, carrots, and celery in olive oil until tender.
- Step 2: Create the Creamy Broth
Add broth, milk, and cream to create a creamy base.
- Step 3: Add Remaining Ingredients
Stir in chicken, corn, peas, and potatoes; simmer gently.
Slow Cooker Variation
If you'd prefer to make this creamy chicken vegetable soup crockpot style, here's how:
- Add onions, carrots, celery, garlic, potatoes, herbs, and raw chicken (whole breasts or thighs) to your slow cooker.
- Pour in the chicken broth (no milk or cream yet).
- Cook on low for 6-7 hours or high for 3-4 hours.
- In the last 30 minutes, shred the chicken and return it to the pot.
- Mix ¼ cup flour with 1 cup of milk until smooth, then add this mixture along with the remaining milk, cream, corn, and peas.
- Cook for 30 minutes more until thickened.
This hands-off method is perfect for busy days when you want to come home to a ready-made dinner.
Helpful Hints and Tips
For the most flavorful creamy chicken and vegetable soup, sauté your vegetables properly at the beginning. This step, known as "sweating" the vegetables, releases their natural flavors and creates a more complex taste in your final Creamy Chicken Vegetable Soup.
If your Creamy Chicken Vegetable Soup isn't thickening enough, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. It will thicken up within minutes.
For the best texture, avoid vigorous boiling once you've added the dairy components. A gentle simmer will prevent the milk and cream from potentially curdling.
Serving Suggestions
This soup is naturally protein-rich thanks to the chicken, while the variety of vegetables adds fiber and essential vitamins. If you're watching carbs, you can reduce or omit the potatoes for a more keto-friendly version of this creamy chicken vegetable soup.
Serve this soup with:
- Crusty sourdough bread or garlic bread
- A simple green salad with vinaigrette
- Homemade croutons sprinkled on top
- A sprinkle of grated parmesan cheese
Recipe Variations
This creamy chicken and veggie soup is incredibly versatile. Here are some ways to customize it:
- Make it dairy-free: Substitute the milk and cream with coconut milk or a non-dairy creamer
- Vegetable swaps: Add mushrooms, leeks, or spinach for different flavors
- Herb variations: Try adding fresh dill or tarragon instead of parsley
- Protein alternatives: Use leftover turkey after holidays or white beans for a vegetarian option
- Grain addition: Add ½ cup of cooked rice or small pasta shapes for an even heartier meal
For a lighter version, you can skip the flour and cream, using pureed white beans or cauliflower to create creaminess without the extra calories.
Equipment
While this recipe doesn't require fancy equipment, here are the basics you'll need:
- A large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
- A sharp knife for chopping vegetables
- A wooden spoon for stirring
- Measuring cups and spoons
If you're planning to make the crockpot version, a 6-quart slow cooker works perfectly for this creamy chicken vegetable soup recipe.
Storage
This soup stores beautifully, making it perfect for meal prep:
- Refrigerator: Store cooled soup in airtight containers for up to 4 days
- Freezer: Freeze individual portions for up to 3 months, but be aware that soups with dairy may change texture slightly upon thawing
When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or milk if the soup has thickened too much in storage.
The Secret Behind the Most Flavorful Creamy Chicken Vegetable Soup
I still remember the first time I made this Creamy Chicken Vegetable Soup from scratch after a long, rainy Sunday spent indoors. I had a leftover roast chicken in the fridge, a few carrots and celery wilting in the crisper drawer, and just enough time to let a homemade stock simmer on the back burner. As the broth slowly filled my kitchen with that rich, comforting aroma, something clicked—I realized the stock was the heart of the soup. Since then, I’ve always made a point to use homemade chicken stock whenever I can. It adds such depth and a silky richness that truly brings out the best in every spoonful.
But let’s be real—not every week allows for slow-simmered broth, and that’s okay too. If you're using store-bought stock, just go for a low-sodium version so you can adjust the salt yourself. Trust me, that small detail makes a big difference. And here’s something I wish someone had told me earlier: Creamy Chicken Vegetable Soup thickens beautifully as it rests. So if it looks a bit thin right off the stove, don’t stress. Give it a little time, and it turns into the perfect texture—creamy, cozy, and just the way it’s meant to be.
FAQ
How to make chicken and vegetable soup creamy?
To make chicken and vegetable soup creamy, stir in heavy cream, half-and-half, or a roux made with butter and flour. You can also blend a portion of the soup and return it to the pot for extra richness. For deeper flavor, use full-fat dairy and let the soup simmer gently to thicken without curdling.
How do you make soup more creamy?
To make any soup creamier, add heavy cream, full-fat coconut milk, or a creamy element like sour cream or Greek yogurt. Pureeing part of the soup also adds body and smoothness. A simple flour-and-butter roux works wonders too—just whisk it in and simmer until the soup thickens into a velvety consistency.
How to make homemade vegetable soup creamy?
To make homemade vegetable soup creamy, start with a flavorful broth and stir in cream, milk, or blended potatoes for natural thickness. For a dairy-free option, use unsweetened coconut milk or cashew cream. Pureeing part of the soup creates a smooth, luscious base while still keeping some veggie texture for balance.
What are the ingredients in cream of chicken soup?
Traditional cream of chicken soup includes cooked chicken, chicken broth, butter, flour, milk or cream, and seasonings like garlic, onion, salt, and pepper. Some versions add celery or carrots for flavor. The base is thickened with a roux or starch to create that signature creamy texture we all love in comfort food soups.
Wrap Yourself in the Warmth of Creamy Chicken Vegetable Soup
There’s something special about making a pot of Creamy Chicken Vegetable Soup from scratch—it’s more than just cooking; it’s an act of care, a pause in a busy week, a chance to create something warm and nourishing for yourself or someone you love. This isn’t just a recipe, it’s a ritual I’ve come to treasure, especially during the colder months when a bowl of something homemade can make all the difference.
Whether you're prepping for the week ahead or curling up with a comforting dinner on a quiet night, this Creamy Chicken Vegetable Soup delivers every time. It stores beautifully, tastes even better the next day, and truly has a way of bringing people to the table. If you’re exploring more soul-soothing soup recipes, don’t miss our hearty Salmon Soup or the bold and creamy Cream of Jalapeño Soup—both are delicious twists that bring their own kind of comfort.
So go ahead, make a big batch this weekend and let your home fill with the kind of warmth only homemade soup can bring. And if this Creamy Chicken Vegetable Soup becomes a new favorite in your house too, I’d love to hear all about it in the comments below.
Related
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Pairing
These are my favorite dishes to serve with this Creamy Chicken Vegetable Soup recipe:
Creamy Chicken Vegetable Soup Recipe
Equipment
- 1 Large pot or Dutch oven For cooking the soup
- 1 Wooden Spoon For stirring
- 1 Ladle For serving the soup
- 1 Measuring cup set For liquids and dry goods
- 1 Chef’s knife For chopping ingredients
- 1 Cutting board For prepping veggies
- 1 Whisk (optional) For blending roux and broth
Ingredients
- 2 cups shredded chicken cooked, preferably rotisserie
- 1 tablespoon olive oil for sautéing
- 1 cup onion diced
- 1 cup celery chopped
- 1 cup carrots sliced
- 1 teaspoon garlic minced
- 4 cups chicken broth low-sodium or homemade
- 1 cup milk whole milk or half-and-half
- 1 cup heavy cream for rich texture
- 2 tablespoon flour for thickening
- 1 cup frozen peas optional
- 1 cup corn frozen or fresh
- ½ teaspoon dried thyme or to taste
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
- Add the shredded chicken, peas, corn, dried thyme, salt, and pepper. Stir to combine.
- Add the milk and heavy cream. Stir gently and lower the heat to maintain a soft simmer.
- Simmer for 10–15 minutes, stirring occasionally, until the soup thickens slightly.
- Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or salad.
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