Creamy Chicken And Vegetable Soup

Name: Creamy Chicken And Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 2 cups mixed vegetables (carrots, peas, corn); 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Warm & Hearty Classics

I absolutely love making this Creamy Chicken and Vegetable Soup whenever I need a comforting meal. The blend of tender chicken with fresh vegetables and a rich, creamy broth creates a warm embrace on a chilly day. With just a few simple ingredients and a short cooking time, I can whip this up quickly, making it the perfect weeknight dinner. Plus, the leftovers are fantastic for lunch the next day, so I always make a big batch. You’ll definitely want to add this soup to your meal rotation!

Created by

Arielle Baxter

Last updated on 2026-02-10T23:45:35.963Z

When I first tried making this soup, I was astonished by how easy it was to bring together in one pot. The key is to sauté the vegetables until they're just tender before adding the chicken and broth. This enhances their flavor and ensures every spoonful is packed with taste. I also prefer using a mix of fresh herbs because they elevate the overall freshness of the dish.

One of my favorite moments is when the creamy texture thickens as it simmers. I found that adding a splash of lemon juice right at the end brightens everything up and elevates the dish to a whole new level. It’s those little touches that make the difference!

Why You'll Love This Recipe
A creamy broth that comforts and satisfies
Packed with vibrant veggies for a nutritious boost
Quick and easy to prepare, perfect for busy days

Working with Chicken

When selecting chicken for your Creamy Chicken and Vegetable Soup, opt for boneless, skinless breasts for a tender and lean protein choice. To ensure even cooking, try to cut the chicken into uniform, bite-sized pieces—around 1-inch cubes. This will help achieve a nice golden color on all sides when sautéing, enhancing the overall flavor of the soup. If you prefer dark meat, thighs can add a richer taste and are less likely to dry out during cooking.

For those looking to save time, consider using pre-cooked rotisserie chicken. Simply shred the meat and add it in the last few minutes of cooking to heat through and blend with the flavors. This method not only saves on prep time but also allows for a speedier meal on busy weeknights.

Vegetable Variety

A key aspect of this soup is the use of mixed vegetables. While carrots, peas, and corn are classic choices, feel free to incorporate seasonal vegetables like green beans, zucchini, or bell peppers for added texture and nutrition. Make sure to chop them into similar sizes for even cooking. If using frozen vegetables, they can be added directly without thawing; just increase the cooking time slightly to ensure they are heated through.

Incorporating leafy greens like spinach or kale at the end of the cooking process is a great way to boost the nutritional value of your soup. Add these greens during the last few minutes of simmering—just enough time for them to wilt without losing their vibrant color and nutrients.

Storage and Serving Suggestions

This soup can be made ahead and stored in the refrigerator for 3-4 days, making it an excellent choice for meal prep. To reheat, simply warm on the stove over medium heat until heated through, adding a splash of chicken broth if it thickens too much. For longer storage, freeze the soup in airtight containers, leaving some space for expansion, and use it within three months for the best quality.

For a delightful presentation, consider pairing the soup with warm crusty bread or homemade biscuits. A sprinkle of fresh parsley not only enhances the soup's visual appeal but also adds a hint of freshness that complements the creaminess. You can also serve it with a squeeze of lemon juice for brightness or a sprinkle of Parmesan cheese for added flavor.

Ingredients

Soup Ingredients

1 lb boneless, skinless chicken breasts, diced
2 cups mixed vegetables (carrots, peas, corn)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Mix and match your favorite vegetables!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3 minutes. Then, add the mixed vegetables and cook for another 5 minutes.

Cook the Chicken

Add the diced chicken to the pot and cook until it's browned on all sides, about 7-10 minutes. Season with salt, pepper, and thyme.

Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes until the chicken is cooked through.

Make It Creamy

Stir in the heavy cream and allow the soup to simmer for an additional 5 minutes. Adjust seasoning if needed.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

Feel free to customize by adding your favorite spices!

Pro Tips

For a lighter version, substitute half-and-half for heavy cream. Leftover soup can be refrigerated for up to 3 days, and the flavors only get better.

Cooking Techniques

Sautéing the onions and garlic is a crucial step to building flavor at the start of the soup. Cook them until they’re just translucent and fragrant, about 3 minutes. This softens the onions and mellows the garlic, creating a delicious base. Avoid browning them as this can introduce bitterness. It's best to keep the heat at medium to ensure even cooking without burning.

When adding the broth, bring it to a rolling boil before reducing the heat to a gentle simmer. This process helps to infuse the chicken with flavor while cooking it evenly. Simmering for about 15 minutes ensures that the chicken is fully cooked through and allows the flavors from the vegetables and seasonings to meld beautifully.

Flavor Customization

To increase the depth of flavor in your creamy chicken and vegetable soup, feel free to experiment with herbs and spices. A dash of smoked paprika or a sprinkle of cayenne pepper can introduce a warm kick, while fresh herbs like dill or basil can enhance the soup's freshness. Remember to adjust the seasonings gradually to suit your taste.

If you prefer a thicker soup, consider using a cornstarch slurry. Combine equal parts cornstarch and cold water, then stir it into the soup during the last few minutes of cooking until the desired thickness is achieved. This provides a silky texture without needing to add more cream, which is especially useful if you want to lighten the dish.

Ingredient Substitutions

Should you need to accommodate dietary restrictions, there are several substitutions you can make. Use coconut milk or a plant-based cream alternative instead of heavy cream for a dairy-free option. Additionally, swapping out chicken broth for vegetable broth can easily make this soup vegan; just ensure all vegetables used are plant-based.

If you're in a pinch and don’t have mixed vegetables on hand, you can use fresh or frozen vegetable blends, or even individual frozen vegetables like broccoli, green beans, or bell peppers. Just be cautious with cook times as some vegetables may require less time than others to reach the perfect tenderness without overcooking.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well and save on prep time. Just add them directly to the pot.

→ What can I add for extra flavor?

Try adding a splash of soy sauce or Worcestershire sauce for added depth.

→ Can I make this soup ahead of time?

Absolutely! Prepare the soup, but add the cream just before serving for the best texture.

→ Is it possible to make this soup in a slow cooker?

Yes, cook the chicken and vegetables on low for 6-8 hours, then stir in the cream before serving.