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Creamy Chicken Soup with Vegetables

A comforting and creamy chicken soup loaded with tender vegetables and shredded chicken, perfect for a cozy meal.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 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 the vegetables and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
  4. Gradually whisk in chicken broth, ensuring no lumps form. 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 2-3 minutes more. Season with salt and pepper to taste.
  7. Remove from heat and stir in fresh parsley before serving.

Notes

For a thicker soup, simmer a few minutes longer before adding cream. Use leftover roasted chicken for added flavor. Fresh herbs can be substituted for dried if preferred.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 85mg