This Creamy Chicken and Vegetable Soup is a warm, hearty, and satisfying dish that combines tender chicken, vegetables, and a creamy broth. With carrots, celery, potatoes, and peas, it’s packed with nutrients and flavor. The addition of a rich roux-based cream sauce gives the soup its velvety texture, making it perfect for a cozy meal on a chilly day. This soup is easy to make, comforting, and will leave everyone asking for more.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 3 cups (720ml) chicken broth
- 2 cups (480ml) milk or cream
- 2 cups (300g) cooked chicken, shredded or diced
- 1/2 cup (60g) frozen peas
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and black pepper, to taste
Directions
-
Prepare the Base:
Heat butter and olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender. -
Add Potatoes and Broth:
Stir in the diced potatoes, thyme, parsley, salt, and pepper.
Pour in the chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes until the potatoes are tender. -
Make the Roux:
In a separate pan, melt 2 tablespoons of butter and whisk in the flour. Cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk or cream, stirring continuously to avoid lumps. Cook until slightly thickened. -
Combine Ingredients:
Pour the roux into the soup pot, stirring to combine. Add the shredded chicken and peas.
Simmer for another 5 minutes, stirring occasionally, until the soup thickens and flavors meld together. -
Adjust Seasoning:
Taste and adjust salt and pepper as needed. -
Serve:
Ladle the soup into bowls and serve warm. Garnish with fresh parsley or croutons, if desired.
Serving Suggestions
- Serve with a side of crusty bread or grilled cheese for a complete meal.
- Garnish with fresh herbs like parsley or thyme for an added burst of flavor.
- For a heartier option, serve with a side salad.
Tips
- If you prefer a thicker soup, you can blend a portion of the soup to create a creamier texture, then stir it back into the pot.
- Use rotisserie chicken for a quicker meal or leftover chicken from another dish.
- To make the soup dairy-free, substitute the milk or cream with coconut milk or almond milk, and use a non-dairy butter substitute.
Variations to Try
- Add Spinach: Stir in some fresh spinach during the last few minutes of cooking for extra greens.
- Herb Variations: Add a sprig of rosemary or fresh thyme to the soup while it simmers for more herbal flavor.
- Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Conclusion
This Creamy Chicken and Vegetable Soup is the epitome of comfort food. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, it’s perfect for a cozy meal at any time of the year. Easy to prepare and full of flavor, it’s sure to become a go-to recipe in your kitchen.
Frequently Asked Questions
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Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of milk or cream if the soup becomes too thick. -
Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing. Reheat on the stovetop when ready to serve. -
Can I use a different type of meat?
Yes, you can substitute the chicken with cooked turkey, or even ground beef or sausage for a different flavor. -
What can I use if I don’t have chicken broth?
You can substitute chicken broth with vegetable broth or even water, though vegetable broth will add more flavor. -
Can I make the soup gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux.