Introduction:
This Creamy Chicken Vegetable Soup is a warm, comforting dish that’s perfect for chilly days or when you’re craving something hearty. Packed with tender chicken, wholesome vegetables, and a rich creamy broth, this soup is both nourishing and delicious. It’s easy to prepare and makes for a satisfying meal that the whole family will enjoy!
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 yellow potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Prepare the Soup Base
Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, garlic, and sliced carrots. Sauté for about 5 minutes, or until the onions become translucent and the vegetables are softened. This step builds a flavorful base for the soup.
Cook the Chicken: Place the boneless, skinless chicken breasts into the pot. Pour in the chicken broth, then add the diced yellow potatoes, dried thyme, dried parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the chicken is fully cooked through.
Step 2: Shred the Chicken
Remove the Chicken: Once the chicken breasts are fully cooked, remove them from the pot and set them aside on a plate. Using two forks, shred the chicken into bite-sized pieces.
Thicken the Soup (Optional): If you prefer a thicker soup, mix 2 tablespoons of flour with a little water to create a slurry. Stir the slurry into the soup and let it simmer for an additional 5 minutes to thicken.
Step 3: Add Remaining Ingredients
Add the Cream and Vegetables: Stir in the heavy cream, frozen peas, and frozen corn. Return the shredded chicken to the pot, and let the soup simmer for another 5-10 minutes, until all the ingredients are heated through and well combined.
Adjust the Seasoning: Taste the soup and adjust the seasoning with more salt and pepper, if needed. The creamy broth and hearty vegetables create a rich, flavorful base that can be customized to your taste.
Step 4: Serve
Garnish and Serve: Serve the soup hot, garnished with freshly chopped parsley for added color and flavor. This creamy chicken vegetable soup is perfect when paired with crusty bread or a simple salad.
Cooking Note:
- If you want to make this soup lighter, you can substitute the heavy cream with half-and-half or milk for a less rich version.
- You can also swap out the vegetables for others like green beans or spinach, depending on what you have on hand.
Serving Suggestions:
- Serve this soup with a side of garlic bread or biscuits to soak up the creamy broth.
- A light green salad on the side complements the richness of the soup.
Tips:
- For added flavor, sauté the chicken breasts before adding them to the soup, then deglaze the pot with a little broth before proceeding with the recipe.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Servings:
6 servings
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 25g per serving
- Sodium: 700 mg per serving
Conclusion:
This Creamy Chicken Vegetable Soup is the ultimate comfort food, perfect for cozy dinners or when you need a warm and hearty meal. With tender chicken, flavorful vegetables, and a rich, creamy broth, this soup is sure to become a family favorite. It’s easy to make, filling, and packed with nutrients, making it an ideal meal for any night of the week.
Print
Creamy Chicken Vegetable Soup
- Total Time: 50 minutes
Description
This Creamy Chicken Vegetable Soup is a warm, comforting dish that’s perfect for chilly days or when you’re craving something hearty. Packed with tender chicken, wholesome vegetables, and a rich creamy broth, this soup is both nourishing and delicious. It’s easy to prepare and makes for a satisfying meal that the whole family will enjoy!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 yellow potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Soup Base
Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, garlic, and sliced carrots. Sauté for about 5 minutes, or until the onions become translucent and the vegetables are softened. This step builds a flavorful base for the soup.
Cook the Chicken: Place the boneless, skinless chicken breasts into the pot. Pour in the chicken broth, then add the diced yellow potatoes, dried thyme, dried parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the chicken is fully cooked through.
Step 2: Shred the Chicken
Remove the Chicken: Once the chicken breasts are fully cooked, remove them from the pot and set them aside on a plate. Using two forks, shred the chicken into bite-sized pieces.
Thicken the Soup (Optional): If you prefer a thicker soup, mix 2 tablespoons of flour with a little water to create a slurry. Stir the slurry into the soup and let it simmer for an additional 5 minutes to thicken.
Step 3: Add Remaining Ingredients
Add the Cream and Vegetables: Stir in the heavy cream, frozen peas, and frozen corn. Return the shredded chicken to the pot, and let the soup simmer for another 5-10 minutes, until all the ingredients are heated through and well combined.
Adjust the Seasoning: Taste the soup and adjust the seasoning with more salt and pepper, if needed. The creamy broth and hearty vegetables create a rich, flavorful base that can be customized to your taste.
Step 4: Serve
Garnish and Serve: Serve the soup hot, garnished with freshly chopped parsley for added color and flavor. This creamy chicken vegetable soup is perfect when paired with crusty bread or a simple salad.
Notes
Cooking Note:
- If you want to make this soup lighter, you can substitute the heavy cream with half-and-half or milk for a less rich version.
- You can also swap out the vegetables for others like green beans or spinach, depending on what you have on hand.
Serving Suggestions:
- Serve this soup with a side of garlic bread or biscuits to soak up the creamy broth.
- A light green salad on the side complements the richness of the soup.
Tips:
- For added flavor, sauté the chicken breasts before adding them to the soup, then deglaze the pot with a little broth before proceeding with the recipe.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sodium: 700 mg per serving
- Protein: 25g per serving