Creamy Chicken Soup with Vegetables

Instructions: How to Make Creamy Chicken Soup with Vegetables

1. Prepare the Ingredients

Start by preparing your vegetables. Dice the onion, garlic, carrots, celery, and potato (if using). Shred or cube your cooked chicken. Having everything prepped ahead of time will make the cooking process smoother.

2. Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Add the garlic and cook for another minute until fragrant. Then, add the carrots, celery, and potatoes to the pot. Sauté the vegetables for about 5–7 minutes, stirring occasionally, until they begin to soften.

3. Add the Broth and Seasonings

Once the vegetables have softened, pour in the chicken broth. Stir in the dried thyme, rosemary (if using), bay leaf, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes, or until the vegetables are tender.

4. Add the Chicken and Peas

Add the shredded or cubed chicken to the pot, along with the frozen peas. Stir to combine. Let the soup simmer for an additional 5 minutes to allow the chicken to warm through and the peas to cook.

5. Make It Creamy

Once the soup is ready, stir in the heavy cream and milk, ensuring that everything is well combined. Let the soup simmer for an additional 5 minutes to heat the cream and milk. Taste the soup and adjust the seasoning with more salt and pepper if needed. For a thicker soup, you can add a little more cream or reduce the liquid by simmering it a bit longer.

6. Serve and Garnish

Remove the bay leaf from the soup, if used. Ladle the creamy chicken soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness. You can also serve it with a side of crusty bread or a simple salad.

Tips for the Best Creamy Chicken Soup

• Use Rotisserie Chicken: Leftover rotisserie chicken is perfect for this soup. It adds great flavor and saves you time on cooking the chicken.
• Make It Lighter: For a lighter version of the soup, swap out the heavy cream for half-and-half or a non-dairy alternative like almond or oat milk. You can also reduce the amount of cream for a less rich version.
• Add More Veggies: Feel free to get creative with the vegetables. Zucchini, corn, or green beans are all great additions to this soup. Just make sure to chop them into bite-sized pieces for even cooking.
• Make It Ahead: This soup is great for meal prepping! You can make it in advance and store it in the refrigerator for up to 3–4 days. Just reheat on the stovetop when you’re ready to serve.
• Freezing Tips: This soup freezes well too. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. When reheating, be aware that the cream may separate slightly, so stir it well to bring it back together.

Why This Creamy Chicken Soup is Perfect for Any Season

While this creamy chicken soup is particularly comforting on chilly fall or winter days, it’s a great dish to enjoy year-round. The soup is light yet filling, with a balance of protein, vegetables, and creamy goodness that works in any season. You can even enjoy it cold in the summer if you prefer, especially if you swap the cream for something lighter.

Final Thoughts

Creamy Chicken Soup with Vegetables is a heartwarming, flavorful meal that’s perfect for any day of the week. It’s a delicious way to use up leftover chicken while getting a healthy dose of veggies in one cozy bowl. Whether you’re feeding a family or meal prepping for the week ahead, this soup is sure to become a favorite in your recipe collection. Easy to make, full of flavor, and incredibly satisfying, this creamy chicken soup is bound to bring comfort and joy to your table!