Creamy Chicken And Vegetable Soup

Name: Creamy Chicken And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup frozen peas; 1 tablespoon lemon juice; Fresh parsley for garnish

Highlighted under: Traditional Family Comfort

I absolutely love whipping up a warm bowl of creamy chicken and vegetable soup, especially on chilly days when comfort food is a must. The combination of tender chicken, fresh vegetables, and a rich, creamy broth warms me from the inside out. I enjoy exploring different variations by adding in whatever seasonal vegetables I have on hand. This versatile soup not only satisfies my hunger but also makes my kitchen smell incredible while it simmers on the stove.

Created by

Marina Lowe

Last updated on 2026-02-15T03:17:36.511Z

When I made this creamy chicken and vegetable soup for the first time, I was amazed at how easily it came together. Using rotisserie chicken cuts the prep time significantly, allowing me to focus on building layers of flavor with fresh herbs and veggies. I recommend sautéing the onions and garlic until fragrant before adding the other ingredients, as this technique really enhances the overall taste.

One tip that transformed my soup was incorporating a splash of lemon juice just before serving. The acidity brightens up the flavors and balances the creaminess beautifully. Now, it's a staple in my home, especially for cozy family dinners!

Why You'll Love This Recipe
Creamy texture that comforts on chilly days
Packed with nutrients from fresh vegetables
Easy to customize with your favorite ingredients

Perfecting Your Creamy Soup

To achieve the silky texture of this creamy chicken and vegetable soup, it’s essential to add the heavy cream gradually while stirring. This helps prevent curdling and ensures an even distribution of flavor throughout the broth. Aim for a gentle simmer rather than a rolling boil once the cream is added, which allows the flavors to meld beautifully without losing that rich creaminess.

When sautéing the onion and garlic, watch for the onion to turn translucent and fragrant; this usually takes about 4 minutes. This step is vital as it creates a flavor base that encourages the other ingredients to shine. A common error is to rush this process; taking your time here rewards you with a deeper, more complex flavor.

Ingredient Insights and Substitutions

Carrots and celery not only add texture but also bring natural sweetness to the soup. If you're looking for substitutions, consider using zucchini or bell peppers, which can also add their unique flavors. Fresh herbs like thyme are wonderful, but if dried thyme is all you have, just remember it’s more concentrated; you might want to use only half the amount to avoid overpowering the soup.

Using fresh chicken instead of pre-cooked can enhance the overall flavor; simply dice it and add it at the same time as the onions for a deeper broth. For a lighter version, replace heavy cream with half-and-half or a plant-based alternative like coconut milk, keeping in mind that this may alter the overall flavor profile slightly.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 cups cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
1 cup frozen peas
1 tablespoon lemon juice
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 4 minutes.

Add Chicken and Broth

Stir in the carrots, celery, and shredded chicken. Pour in the chicken broth and bring to a gentle simmer.

Incorporate Cream and Seasonings

Once simmering, add the heavy cream, dried thyme, salt, and pepper. Mix well and allow to simmer for an additional 10 minutes.

Finalize with Vegetables

Add the frozen peas and lemon juice, stirring to combine. Simmer for another 5 minutes until the soup is heated through.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley before serving.

Pro Tips

Feel free to substitute with any seasonal vegetables you have on hand. This soup freezes beautifully, making it a great make-ahead meal for busy days.

Make-Ahead and Storage

This creamy chicken and vegetable soup holds up well in the refrigerator for up to 3 days. When storing, let the soup cool completely before transferring it to an airtight container. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much during storage, which is common with creamy soups as they cool.

For longer storage, consider freezing portions. Allow the soup to cool, then ladle it into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Serving Suggestions

To elevate your creamy chicken and vegetable soup experience, serve it with crusty bread or a warm roll for dipping. A sprinkle of freshly grated Parmesan cheese on top just before serving can add a delightful umami kick, enhancing the creamy flavors even more while providing a savory counterbalance.

For a fresh twist, top each bowl with a squeeze of lemon juice just before serving. This brightens the dish and brings out the flavors of the vegetables. Garnishing with vibrant fresh parsley not only adds color but also a hint of freshness that complements the rich broth wonderfully.

Questions About Recipes

→ Can I use fresh chicken instead of cooked?

Yes, just cook the chicken thoroughly before shredding it into the soup.

→ What can I substitute for heavy cream?

You can use half-and-half or coconut milk for a lighter option.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth and check the labels on your ingredients.