cream of chicken vegetable soup recipe

Written BySheba G Updated On
cream of chicken vegetable soup recipe
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The Best cream of chicken vegetable soup recipe

I’ve been making this cream of chicken vegetable soup recipe for years, and it’s still a favorite in our household. My kids love it because it’s a comforting, familiar meal that always hits the spot.

As for me, I love how easy it is to make and how versatile it is – we can have it for lunch or dinner, and it’s even perfect for a quick weeknight meal. The best part?

It’s incredibly easy to customize with whatever vegetables you have on hand, so we can mix things up depending on what’s in season or what we’re feeling like. Plus, it’s just so healthy and nutritious – I feel good about serving it to my family, and I know they’ll be getting all the good stuff they need to stay energized and focused throughout the day.

One of the things I appreciate most about this recipe is that it’s a great way to use up leftover chicken or veggies, so we can reduce food waste while still getting a delicious meal on the table.

Cream of Chicken Vegetable Soup

Cream of Chicken Vegetable Soup

4.5 from 1162 votes

A comforting and hearty soup packed with tender chicken, a variety of vegetables, and a rich creamy base. Perfect for a cozy meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup water
1 cup diced cooked chicken
1 cup frozen mixed vegetables
1 cup heavy cream
1 tbsp cornstarch
2 tbsp milk
Salt and pepper to taste
2 tbsp olive oil
1 bay leaf
1 tsp dried thyme

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, carrots, and celery.
3Sauté until the vegetables begin to soften and the onions become translucent, about 5 minutes.
4Add minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add chicken broth, water, and bay leaf to the pot.
6Bring the mixture to a boil over high heat.
7Once boiling, reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
8Add the diced cooked chicken and frozen mixed vegetables to the pot.
9Stir well to combine.
10Continue to simmer for another 5 minutes, or until the vegetables are heated through and the chicken is warmed.
11In a small bowl, whisk together heavy cream, cornstarch, and milk until smooth.
12Slowly pour the cream mixture into the pot, stirring constantly to prevent lumps from forming.
13Add dried thyme, salt, and pepper to the pot.
14Stir well to combine.
15Continue to simmer the soup for an additional 5 minutes, or until it has thickened slightly and the flavors have melded together.
16Remove the bay leaf from the soup.
17Taste and adjust the seasoning if necessary.
18Serve the soup hot, garnished with chopped parsley if desired.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: For a spicier soup, add a pinch of red pepper flakes. For a healthier option, use low-sodium chicken broth and reduce the amount of cream.

This cream of chicken vegetable soup is a perfect recipe for any occasion. It’s a great way to use up leftover vegetables and chicken. It’s also a great way to get your daily dose of vegetables.

It’s a great way to feed a crowd. You can serve this soup with a side of crusty bread or a salad. It’s also great for meal prep.

You can make a big batch and freeze individual portions for later. It’s a great way to save time on busy weeknights. This soup is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Cream of Chicken Vegetable Soup

1. What is the origin of cream of chicken vegetable soup?

This recipe has its roots in classic American comfort food cuisine, where hearty soups like this one were staples for families across the country. The creamy texture and rich flavor come from a combination of chicken broth, milk or cream, and a roux made from butter and flour.

2. Can I use frozen vegetables in this recipe?

Absolutely! Frozen vegetables are just as nutritious as fresh ones and will save you time when you’re short on prep time. Just thaw them first by leaving them out at room temperature or by submerging them in cold water.

3. Is this recipe suitable for vegetarians?

While this recipe does contain chicken broth, you can easily substitute it with a vegetarian broth option if you’re cooking for someone who follows a plant-based diet.

4. How long does this soup keep in the fridge?

This soup will keep in the fridge for 3-5 days – just store it in an airtight container and reheat when you’re ready to serve.

5. Can I make this soup in advance?

Yes! You can prepare the soup base ahead of time by making the roux and then refrigerating or freezing it until you’re ready to add in the vegetables and finish cooking the soup.

6. What are some good variations on this recipe?

One idea is to add some diced potatoes or other root vegetables to make the soup heartier. Another option is to use different types of milk or cream alternatives if you’re looking for a dairy-free option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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