Go Back
–+ servings
Homemade creamy chicken vegetable soup in rustic bowl

Creamy Chicken Vegetable Soup Recipe

A cozy, homemade Creamy Chicken Vegetable Soup packed with tender chicken, fresh vegetables, and a velvety broth. This simple, satisfying meal is perfect for cold nights, meal prep, or feeding a hungry family with minimal fuss.
No ratings yet
Print Pin
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Natural Thickening: 10 minutes
Total Time: 55 minutes
Servings: 6
Calories: 320kcal
Cost: $15

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 320kcal | Carbohydrates: 18g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 540mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 1.6mg