Introduction
Creamy Chicken & Vegetable Soup is the ultimate comfort food that combines tender chicken, vibrant vegetables, and a luscious creamy broth all in one satisfying bowl. This soup is beloved for its rich, velvety texture that feels indulgent yet nourishing, making it perfect for cozy weeknight dinners or meal prep. Its one-pot convenience means minimal cleanup, while its hearty ingredients provide a balanced meal packed with protein, fiber, and vitamins.
What makes this soup truly special is its versatility. Whether you have leftover shredded chicken, rotisserie chicken, or freshly cooked pieces, the soup adapts beautifully. You can customize the vegetable mix to whatever you have on hand—fresh or frozen carrots, celery, peas, potatoes, spinach, or more—making it a flexible recipe that changes with the seasons. The creamy base, traditionally made with a roux and dairy, can also be adjusted for gluten-free or dairy-free diets, ensuring everyone can enjoy its comforting warmth.
Perfect for fall and winter, this soup warms from the inside out and invites garnishes like fresh herbs or a sprinkle of Parmesan to brighten its rich flavors. Whether serving for family or prepping for the week ahead, Creamy Chicken & Vegetable Soup is a timeless dish that embodies comfort in a bowl.
Nutritional Information
Per serving (approximate values):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 4g
- Sodium: 550mg
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour (or gluten-free alternative like cornstarch)
- 4 cups low-sodium chicken broth
- 1 cup whole milk (or dairy-free substitute like coconut milk or cashew cream)
- 2 cups cooked shredded chicken (leftover, rotisserie, or poached)
- 1½ cups chopped spinach or kale
- 1 cup frozen peas
- 1 medium potato, diced (optional for extra heartiness)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika
- ½ teaspoon turmeric (optional for warmth and color)
- Red pepper flakes, to taste (optional for spice)
- ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free), plus extra for garnish
- Fresh herbs such as dill, parsley, or green onions for garnish
- 1 tablespoon olive oil (optional for sautéing)
Instructions
- Heat butter and olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Sauté for about 5-7 minutes until vegetables begin to soften and onions turn translucent.
- Add minced garlic, paprika, turmeric, and red pepper flakes, stirring for another 1-2 minutes to release their aromas.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, which will thicken the soup.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes until the soup thickens slightly.
- Add diced potatoes (if using), shredded chicken, frozen peas, and chopped spinach. Simmer for an additional 10 minutes until potatoes are tender and chicken is heated through.
- Stir in the milk or dairy-free substitute slowly, allowing the soup to warm without boiling to prevent curdling.
- Mix in grated Parmesan cheese for richness and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, green onions, and extra Parmesan if desired.
Cooking Tips and Variations
- Use leftover or rotisserie chicken to save time without sacrificing flavor.
- For a vegetarian version, substitute chicken with white beans or chickpeas for protein.
- To make gluten-free, replace flour with cornstarch or arrowroot powder as a thickener.
- Dairy-free options include coconut milk, cashew cream, or pureed cauliflower or potatoes to maintain the creamy texture.
- Add cooked rice, pasta, or extra potatoes to make the soup more filling.
- Enhance flavor complexity by deglazing the pot with a splash of white wine before adding broth.
- Adjust the thickness by adding more broth for a lighter soup or simmering longer to thicken.
- Garnish with a squeeze of lemon juice or fresh dill to brighten the rich creaminess.
- Spice lovers can add turmeric, paprika, or red pepper flakes for warmth and a hint of heat.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time, making leftovers even more delicious. For longer storage, freeze the soup without dairy components for up to 3 months. When reheating, warm gently over low heat to prevent curdling; stirring occasionally helps maintain a smooth texture. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work perfectly in this soup and are a convenient option. They retain nutrients well and can be added directly to the pot during cooking.
How can I make this soup dairy-free?
Replace milk and cream with coconut milk, cashew cream, or use pureed cooked vegetables like cauliflower or potatoes to create a creamy texture without dairy.
Is it possible to make this soup in a slow cooker or Instant Pot?
Absolutely. You can sauté the aromatics on the stove or directly in the slow cooker or Instant Pot, then add all ingredients and cook on low for 4-6 hours or use the pressure cooker setting for about 15 minutes, adding dairy at the end.
Can I prepare this soup ahead of time?
Yes, this soup is ideal for meal prep. It can be made a day in advance to allow flavors to meld, and leftovers store well in the fridge for several days or freeze well without the dairy added.
