Rich Cream of Chicken Soup with Vegetables
Velvety, comforting, and brimming with wholesome goodness, this Rich Cream of Chicken Soup with Vegetables is the perfect marriage of hearty flavors and creamy indulgence. Packed with tender shredded chicken, vibrant carrots, celery, and peas, this soup also features soft, diced potatoes simmered in a luscious broth enriched with heavy cream and aromatic seasonings like thyme and bay leaf. The secret to its silky texture comes from a light roux made with butter and flour, while ingredients like garlic and fresh parsley add layers of depth and brightness. Ready in just an hour, this one-pot wonder is an ideal choice for a cozy family dinner or a satisfying lunch. Serve it with crusty bread for the ultimate comfort food experience that’s as nourishing as it is delicious. Perfect for chilly nights or any time you crave a creamy, homemade classic, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, diced
- 3 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken stock
- 2 cups Boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 cup Frozen peas
- 2 medium Potatoes, diced
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well, allowing the mixture to cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring continuously to avoid lumps. Increase the heat to medium-high and bring to a gentle boil.
Add the diced potatoes, bay leaf, salt, pepper, and dried thyme. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.
Stir in the shredded chicken and frozen peas. Simmer for an additional 5-7 minutes to heat the chicken and peas through.
Slowly pour in the heavy cream, stirring to combine. Let the soup heat through without boiling.
Remove the bay leaf and adjust seasoning as needed with additional salt and pepper.
Garnish with chopped fresh parsley and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 628 mg | 13% | |
*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.
