Creamy Chicken Soup with Vegetables

Creamy Chicken Soup with Vegetables: A Comforting and Hearty Dish for All Seasons

When the weather turns chilly or you’re in need of a comforting, wholesome meal, nothing beats a bowl of Creamy Chicken Soup with Vegetables. This hearty soup combines tender chicken, vibrant vegetables, and a velvety cream-based broth to create a satisfying and delicious dish that’s perfect for any occasion. Whether you’re feeding a family or craving a cozy meal for one, this recipe will become a go-to favorite.

Why You’ll Love Creamy Chicken Soup with Vegetables

• Comforting & Hearty: Packed with tender chicken and nutrient-rich vegetables, this soup is both filling and soothing. It’s the ultimate comfort food that warms you from the inside out.
• Creamy & Delicious: The creamy base makes this soup indulgent and satisfying, without being overly heavy. The addition of milk or cream provides a silky texture that blends perfectly with the savory chicken and vegetables.
• Nutrient-Packed: With a medley of vegetables like carrots, celery, and peas, this soup is full of vitamins, fiber, and antioxidants. The chicken provides lean protein, making it a balanced meal.
• Easy to Make: This soup is simple to prepare and comes together in just under an hour. It’s perfect for busy weeknights or as a make-ahead meal that can be enjoyed throughout the week.
• Customizable: Feel free to adjust the vegetables based on what you have on hand or your personal preferences. You can even add herbs and spices to make it your own.

Ingredients for Creamy Chicken Soup with Vegetables

To make this deliciously creamy chicken soup, you’ll need the following ingredients:

• 2 tablespoons olive oil (or butter, for extra richness)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium potato, peeled and diced (optional, for added creaminess)
• 1 cup frozen peas (or any other vegetable of choice)
• 4 cups chicken broth (low-sodium for a healthier option)
• 2 cups cooked chicken, shredded or cubed (leftover rotisserie chicken works great)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 cup whole milk (or a non-dairy alternative)
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (or fresh if preferred)
• 1/2 teaspoon dried rosemary (optional)
• 1 bay leaf (optional)
• Fresh parsley, chopped (for garnish)

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