Creamy Chicken And Vegetable Soup

Name: Creamy Chicken And Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup celery, diced; 1 cup potatoes, diced; 1 onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Heartwarming Treats

I love a good creamy soup, and this Creamy Chicken and Vegetable Soup is one of my favorites. It's rich, comforting, and packed with fresh ingredients that make it feel wholesome. Whenever I make this soup, the aroma fills my kitchen as the chicken simmers. The creaminess balances perfectly with the vibrant vegetables, creating a dish that warms your soul. In just 30 minutes, I can have a comforting bowl ready for a cozy family dinner or a simple weeknight meal. Trust me, it's a dish you'll keep coming back for!

Created by

Rhea Bennett

Last updated on 2026-02-10T20:09:36.263Z

When I first made this Creamy Chicken and Vegetable Soup, I wanted to create something that combined flavor and comfort in one bowl. I discovered that using a mix of seasonal veggies not only enhances the taste but also adds a beautiful pop of color. My secret is to sauté the vegetables first; this step elevates their flavor, making every spoonful a delight.

I've adapted this recipe over time, and what I love most is the versatility. You can throw in any leftover vegetables you have, making it a fantastic way to reduce waste. A sprinkle of fresh herbs right before serving adds a refreshing finish that I highly recommend.

Why You'll Love This Recipe
Creamy texture that envelops each piece of chicken and vegetable
Quick to prepare, perfect for busy weeknights
Flexible recipe to use up whatever vegetables you have on hand

The Importance of Fresh Ingredients

Using fresh vegetables in this Creamy Chicken and Vegetable Soup not only enhances the flavor but also boosts the nutritional value of the dish. Fresh carrots and celery add crunch and sweetness, while the potatoes provide a satisfying heartiness. If you have seasonal vegetables or leftovers, feel free to experiment! Just make sure to cut them into even sizes for consistent cooking, allowing every bite to be enjoyable.

I recommend sticking to a similar volume when substituting vegetables; for example, if you replace the carrots with zucchini, keep the weight roughly the same to ensure a balanced texture. Additionally, note that certain vegetables, like spinach or kale, should be added at the end of cooking to prevent overcooking and losing their vibrant color.

Perfecting the Creamy Texture

The secret to achieving that silky, creamy texture in this soup lies in the heavy cream. It should be added low and slow to prevent curdling, which can happen if the heat is too high. After adding the cream, keep the soup on low heat and stir occasionally without boiling. This gentle simmer allows the flavors to meld beautifully without compromising the cream’s richness.

If you're looking for a lighter option, consider using half-and-half or whole milk, but be aware that the soup will be less creamy. For a dairy-free alternative, coconut milk works surprisingly well, though it will impart a subtle coconut flavor that blends nicely with the chicken and vegetables.

Ingredients

Gather the following ingredients to start making your soup:

Ingredients

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Once you've prepared your ingredients, you'll be ready to create a delicious soup!

Instructions

Follow these simple steps to make a comforting bowl of soup:

Sauté the Vegetables

In a large pot over medium heat, add a splash of olive oil. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they are softened. Then, add the minced garlic and cook for an additional minute.

Add Chicken and Broth

Stir in the shredded chicken and diced potatoes, followed by the chicken broth. Add the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15 minutes until the potatoes are tender.

Make it Creamy

Once the potatoes are tender, lower the heat and stir in the heavy cream. Allow the soup to heat through for a few minutes, but do not let it boil.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your delicious, creamy chicken soup!

This soup is best served hot, and it pairs beautifully with crusty bread!

Pro Tips

For extra flavor, consider adding a splash of lemon juice just before serving. It brightens up the creaminess beautifully.

Storage Tips

This soup can be made ahead of time, making it a fantastic option for meal prep. Store the cooked soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid microwaving, as this can alter the texture of the cream.

For longer storage, freeze the soup in individual portions using freezer-safe containers or bags. This allows you to thaw only what you need. Just remember to leave some space in the containers, as liquids expand when frozen. Thaw the soup overnight in the refrigerator for best results before reheating.

Serving Suggestions

To elevate this soup further, consider serving it with crusty bread or garlic toast for dipping. A sprinkle of grated Parmesan or a dollop of sour cream can also enhance the flavors and add an extra layer of richness. If you’re hosting, pair it with a crisp green salad for a complete meal.

For a twist on serving, try transforming the soup into a loaded bowl. Top it with croutons, diced avocado, or even a handful of freshly grated cheese. These toppings add texture and burst of flavor, making each bowl uniquely delicious.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well, and they are a convenient option. Just add them to the soup at the same time you would add fresh vegetables.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

→ Can I make this soup ahead of time?

Absolutely! You can prepare the soup and store it without the cream. When ready to serve, heat it up and add the cream just before serving.

→ What can I substitute for heavy cream?

You can use half-and-half or coconut milk for a lighter option, but it may change the flavor slightly.