Introduction
There’s something universally soothing about a steaming bowl of creamy chicken and vegetable soup. It’s the kind of meal that warms your body and soul with each spoonful. Whether you’re battling chilly weather, feeling under the weather, or simply craving a wholesome and hearty dish, this soup delivers comfort like no other.
With a rich, velvety broth, tender chunks of chicken, and a medley of vegetables, this recipe strikes the perfect balance between indulgent and nourishing. It’s incredibly easy to make with pantry and freezer staples, yet the flavor is anything but basic. This is not your average chicken soup—it’s a luxurious, satisfying meal in one bowl.
Why This Soup Is a Must-Try
Creamy, Not Heavy
Thanks to a clever combination of milk, cream, and a touch of butter, the broth is deliciously creamy without being overly rich. The texture is silky and smooth, hugging every ingredient in a blanket of flavor.
Easy and Accessible
You don’t need fancy ingredients or hours in the kitchen. Using frozen vegetables, pre-cooked chicken, and simple seasonings, you can have this soup on the table in about 30–40 minutes.
Versatile and Customizable
Add what you love and skip what you don’t. Want to make it gluten-free? Swap the flour. Prefer turkey over chicken? Go for it. You can easily tweak this recipe to suit your taste or dietary needs.
Ingredients
Base and Broth
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
Vegetables and Chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 cups cooked chicken, shredded or cubed
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried)
- Salt, to taste
Using cooked rotisserie chicken saves time and adds a depth of flavor. Frozen vegetables keep the prep quick and the soup hearty.
Step-by-Step Instructions
Sauté Aromatics
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the thyme and pepper to release their aroma.
Make the Roux
Sprinkle the flour over the sautéed onions and stir constantly for about 1 minute. The mixture should look like a thick paste. This roux will thicken your soup and create that luscious creamy texture.
Add the Liquids
Slowly pour in the chicken broth while whisking to avoid lumps. Once the broth is fully incorporated and the mixture is smooth, add the milk and cream. Stir well.
Simmer and Add Vegetables
Bring the soup to a gentle simmer. Add the frozen vegetables and shredded cooked chicken. Let the soup simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly.
Final Touch
Taste and adjust the seasoning with salt if needed. Stir in the chopped parsley just before serving for a fresh finish.
Expert Tips for Perfect Soup
- Use whole milk or 2% for the best balance of richness and creaminess.
- Stir regularly while simmering to prevent the milk and cream from scorching on the bottom.
- Shred the chicken finely if you prefer a smoother texture, or leave it chunky for a heartier bite.
- Add a bay leaf during the simmer for extra depth, but remember to remove it before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day.
Variations and Substitutions
Make It Gluten-Free
Replace all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Use 2 tablespoons cornstarch mixed with 2 tablespoons cold water and add it after the milk and cream for a similar thickening effect.
Lighten It Up
Skip the heavy cream and use only milk, or swap the cream for unsweetened almond milk or evaporated milk for fewer calories but still a creamy texture.
Add More Vegetables
Toss in diced potatoes, chopped spinach, mushrooms, or kale to pack in more nutrients and bulk.
Spice It Up
For a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce. A touch of smoked paprika can also give it a more savory profile.
Serving Suggestions
This soup is a full meal on its own, but a few simple additions can round it out beautifully:
- Serve with crusty bread or homemade biscuits for dipping.
- Add a side green salad for a refreshing contrast.
- Top with grated Parmesan cheese or crunchy croutons for added texture.
- Pair with a glass of white wine or apple cider for a cozy dinner.
Perfect for lunch, dinner, or a lazy Sunday afternoon by the fire.
FAQs
Can I use canned chicken instead of cooked fresh chicken?
Yes, canned chicken works in a pinch. Be sure to drain it well and break it into chunks before adding it to the soup.
Can I freeze this soup?
Cream-based soups don’t always freeze well, as the dairy may separate when reheated. If you plan to freeze it, make the base without milk and cream, freeze, and stir in the dairy when reheating.
How do I thicken the soup more?
For a thicker consistency, mix 1 tablespoon of flour or cornstarch with a little cold milk and add it to the simmering soup. Let it cook for a few extra minutes.
Can I use fresh vegetables instead of frozen?
Absolutely. Chop and add your favorite fresh vegetables. Simmer a little longer to ensure they become tender.
What’s the best chicken to use?
Leftover roasted chicken or store-bought rotisserie chicken adds wonderful flavor and texture. Chicken breast or thighs, cooked and shredded, both work well.
Final Thoughts
Creamy chicken and vegetable soup is the kind of recipe every home cook should have in their repertoire. It’s simple, soul-warming, and incredibly adaptable. Whether you’re feeding a crowd or just need something soothing at the end of a long day, this dish checks all the boxes.
Made with love and a few simple ingredients, this soup transforms ordinary pantry staples into an