Creamy Chicken Vegetable Soup
Warm up your soul with this hearty and comforting Creamy Chicken Vegetable Soup, a perfect one-pot meal for chilly days! Packed with tender shredded chicken, a medley of fresh vegetables, and a rich, velvety broth infused with herbs like thyme and bay leaf, this soup offers a delightful balance of flavors and textures. The secret lies in a touch of heavy cream and a sprinkle of flour, which create its irresistibly creamy consistency without being overly heavy. Ready in just an hour, this family-friendly recipe is easy to prepare and perfect for meal prep, serving up to six generous portions. Garnished with fresh parsley for a bright, herby finish, this cozy soup is ideal for weeknight dinners or as a crowd-pleasing starter.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 medium (peeled and diced) carrots
- 2 diced celery stalks
- 2 medium (peeled and cubed) potatoes
- 1 cup frozen peas
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the chicken breasts with a pinch of salt and black pepper.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 4-5 minutes, stirring occasionally.
Sprinkle the vegetables with 2 tablespoons of flour, stir well, and cook for 1-2 minutes to remove any raw flour taste.
Gradually pour in the chicken broth while stirring to combine. Add the cubed potatoes, thyme, bay leaf, salt, and black pepper.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the heavy cream and frozen peas. Simmer for another 5 minutes to warm the peas through and let the soup thicken slightly.
Discard the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
