This creamy chicken and vegetable soup is a warm hug in a bowl—rich, velvety, and filled with classic comfort flavors. Perfect for chilly evenings or when you need something hearty and nourishing, this soup combines tender chicken with colorful vegetables like carrots, potatoes, celery, and peas. Infused with fragrant herbs and simmered in a luscious broth made with milk or cream, it’s a family-friendly favorite that feels like home. Whether served with crusty bread or enjoyed on its own, this creamy soup delivers cozy satisfaction with every spoonful. Best of all, it’s simple to make with everyday ingredients, making it ideal for busy weeknights or meal prepping for the week ahead.
Preparation, cook, and total times
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield
Serves: 6 generous portions
Cuisine
American Comfort Food
A full list of ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
3 cups (720ml) chicken broth
2 cups (480ml) milk or cream (whole milk for lighter texture, cream for richness)
2 cups (300g) cooked chicken, shredded or diced
½ cup (60g) frozen peas
¼ cup (30g) all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon dried parsley
Salt and black pepper, to taste
Step-by-step cooking directions
1. Sauté aromatics
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted, add the chopped onion and sauté for 3–4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds.
2. Add the vegetables
Stir in the diced carrots, celery, and potatoes. Cook for about 5–7 minutes, allowing the vegetables to soften slightly while absorbing the flavors of the aromatics.
3. Sprinkle flour and stir
Evenly sprinkle the all-purpose flour over the vegetables and stir well to coat. This will help thicken the soup later. Cook for another 1–2 minutes to cook off the raw flour taste.
4. Pour in the broth
Gradually add the chicken broth while stirring constantly to avoid clumps. Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes or until the potatoes and carrots are fork-tender.
5. Add milk or cream
Slowly pour in the milk or cream, stirring gently. Simmer for 5 minutes to let the flavors blend and the soup develop its creamy consistency.
6. Add chicken and peas
Add the shredded or diced cooked chicken and frozen peas to the pot. Stir in the dried thyme and parsley. Simmer for another 5–7 minutes until the peas are heated through and the soup reaches your desired thickness.
7. Season and serve
Taste and adjust with salt and black pepper to your liking. Remove from heat and let sit for a couple of minutes before serving.
8. Serve hot
Ladle into bowls and serve with toasted bread, crackers, or a sprinkle of grated cheese on top if desired.
Nutritional information (per serving, approximate)
Calories: 320
Protein: 22g
Fat: 17g
Carbohydrates: 22g
Fiber: 3g
Sugar: 5g
Sodium: 650mg
Calcium: 160mg
Iron: 2mg
Vitamin A: 80% DV
Vitamin C: 20% DV
The origins and popularity of the recipe
Creamy chicken soup has deep roots in both European and American cuisine, evolving from simple broths and stews traditionally used to stretch leftover meat and vegetables. With the addition of cream or milk, these broths were transformed into rich, velvety soups popularized in the early 20th century. In the U.S., creamy chicken soup quickly became a staple, often associated with nurturing and recovery meals—offered during illness, post-holiday dinners, or simply when comfort was needed. Its universal appeal and adaptability across cultures have made it a timeless favorite.
Reasons why you’ll love the recipe
You’ll love this soup because it checks all the boxes: quick, easy, comforting, and incredibly satisfying. It uses pantry staples and simple ingredients but feels indulgent and special. Whether you’re looking for a nourishing meal for the whole family or a cozy dish for solo nights in, this soup delivers. It’s ideal for using up leftover chicken and is forgiving if you want to swap out ingredients based on what’s in your fridge. Plus, it reheats beautifully for leftovers that taste just as great the next day.
Health benefits
This soup is as nutritious as it is delicious. The chicken provides lean protein for muscle health and energy. Carrots and potatoes supply fiber and essential vitamins like A and C. Celery adds hydration and digestive benefits, while peas bring a touch of sweetness and a dose of plant-based protein and iron. Using milk instead of cream can reduce the overall fat content without compromising flavor, making this a balanced meal option. It’s also easy to make gluten-free or dairy-free for specific dietary needs.
Serving suggestions
Serve this soup with crusty sourdough bread, warm dinner rolls, or herbed croutons for a heartier experience. Add a fresh green salad on the side with a tangy vinaigrette to balance the creaminess. For a fun twist, top each bowl with crispy bacon bits, shredded cheese, or a dollop of sour cream. You can also serve it in a bread bowl for a cozy, café-style presentation.
Cooking tips
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Dice the potatoes and carrots evenly so they cook uniformly.
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Use rotisserie chicken for added flavor and convenience.
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For a thicker soup, increase the flour to ⅓ cup or simmer longer to reduce liquid.
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If using cream, add it at the end to prevent curdling.
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Stir frequently after adding the milk to avoid scorching the bottom of the pot.
Variations to try
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Low-carb version: Replace potatoes with cauliflower florets.
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Gluten-free: Use cornstarch or gluten-free flour instead of all-purpose flour.
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Spicy kick: Add a pinch of cayenne pepper or chopped green chilies.
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Vegan version: Use plant-based milk, vegetable broth, and substitute chicken with white beans or tofu.
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Herb boost: Add fresh dill, rosemary, or thyme just before serving for a bright herbal note.
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Cheesy version: Stir in ½ cup shredded cheddar for a cheesy twist.
Conclusion
Creamy chicken and vegetable soup is the kind of meal that wraps you in warmth and fills you with satisfaction. From its velvety broth to its tender chunks of chicken and nourishing vegetables, this soup is a go-to for all seasons. Whether you’re craving comfort on a rainy day or feeding a hungry family, it hits the mark every time. Its simplicity is part of its charm—easy ingredients, minimal effort, and maximum reward. Try it once and it’ll quickly become a staple in your kitchen rotation.
10 comprehensive FAQ section
1. Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
2. Can I freeze creamy chicken soup?
Absolutely. Let it cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw overnight and reheat slowly.
3. Can I use rotisserie or leftover chicken?
Yes, it works beautifully. Just shred or dice and add it in during the final simmer.
4. What can I substitute for milk or cream?
You can use unsweetened almond milk, coconut milk (for a hint of sweetness), or even evaporated milk for a richer texture.
5. How can I thicken the soup more?
Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) or let it simmer longer uncovered to reduce.
6. Can I use different vegetables?
Yes! Add corn, green beans, spinach, or leeks. The soup is flexible and great for clearing out the fridge.
7. Is this soup gluten-free?
Not as written, but simply swap the all-purpose flour for a gluten-free alternative to make it celiac-friendly.
8. Can I make it in a slow cooker?
Yes. Sauté the aromatics first, then add everything except milk and flour to the slow cooker. Cook on low for 6 hours. Stir in milk and flour slurry at the end and cook for 30 more minutes.
9. How do I prevent the milk from curdling?
Use whole milk or cream and avoid boiling after adding it. Keep the temperature at a gentle simmer and stir frequently.
10. What herbs go best with this soup?
Thyme and parsley are classics, but you can also try rosemary, dill, or tarragon for unique flavor twists.