This Creamy Chicken & Vegetable Soup is the kind of dish that makes you slow down and savor. It’s rich without being heavy, colorful without being fussy, and comforting without compromise. The base is a thick, savory broth enriched with cream and gently simmered with shredded chicken, carrots, peas, bell peppers, and herbs. Each spoonful delivers warmth, nourishment, and a satisfying blend of textures—from the tender chicken to the soft vegetables and creamy broth.
It’s the perfect soup for chilly evenings, recovery days, or when you want something that feels homemade and healing. The best part? It’s flexible. You can use leftover roast chicken, swap in seasonal vegetables, or even make it dairy-free with coconut milk or cashew cream. Whether served with crusty bread, crackers, or just on its own, this soup is a bowl of joy.
🧂 INGREDIENTS:
For the soup base:
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 yellow bell pepper, diced
- ½ cup green peas (fresh or frozen)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 4 cups chicken broth
- 1 cup milk or cream (or coconut milk for dairy-free)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: ½ tsp paprika or chili flakes for warmth
- Fresh parsley or coriander, chopped, for garnish
🥣 INSTRUCTIONS:
1. Sauté the Aromatics
In a large pot, melt butter or heat oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another minute until fragrant.
2. Add the Vegetables
Add sliced carrots and diced bell pepper. Cook for 5–6 minutes until slightly softened. Stir in green peas and dried herbs. Season with salt, pepper, and optional paprika or chili flakes.
3. Create the Creamy Base
Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in chicken broth while stirring to avoid lumps. Bring to a gentle simmer.
4. Add Chicken and Cream
Stir in shredded chicken and milk or cream. Simmer for 10–12 minutes until the soup thickens slightly and the vegetables are tender. Taste and adjust seasoning.
5. Finish and Garnish
Remove from heat and stir in fresh parsley or coriander. Ladle into bowls and serve hot. For extra richness, drizzle with a touch of cream or top with grated cheese.
🍽 SERVING SUGGESTIONS:
- Pair with garlic bread, naan, or buttered toast.
- Serve with a side salad for a light meal.
- Add cooked pasta or rice for a heartier version.
- Top with croutons or crispy shallots for texture.
🧠 TIPS & VARIATIONS:
- For extra creaminess: Blend half the soup before adding chicken.
- For a lighter version: Use low-fat milk or skip the flour.
- For added depth: Stir in a spoonful of pesto or roasted tomato paste.
- Make-ahead: This soup stores beautifully in the fridge for 3–4 days and freezes well.
