Description
Creamy Chicken Vegetable Soup
Ingredients
2 tbsp olive oil or butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
1 cup sliced mushrooms
3 cups cooked shredded chicken
4 cups chicken broth
1 cup heavy cream (or half-and-half)
1 cup frozen peas
1/4 cup flour (for thickening)
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Directions
Sauté veggies: Heat olive oil or butter in a large pot over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Cook until softened, about 5-7 minutes.
Make the roux: Sprinkle the flour over the veggies and stir well, cooking for 1 minute.
Add broth and chicken: Gradually pour in the chicken broth while stirring to avoid lumps. Add the shredded chicken, thyme, parsley, salt, and pepper. Bring to a simmer.
Stir in cream: Reduce the heat to low and stir in the heavy cream. Add frozen peas and let cook for another 5 minutes.
Serve and enjoy: Garnish with fresh parsley if desired and serve warm with biscuits or crusty bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect, lump-free soup every time. After sautéing your vegetables until tender, the key step is creating the roux. Sprinkle the flour evenly over the veggies and stir constantly for a full minute to cook out the raw flour taste. When adding the broth, pour it in slowly, about half a cup at a time, whisking continuously. This gradual incorporation is crucial to prevent a grainy texture. Once simmering, ensure the heat is reduced to low before adding the cream to prevent curdling. Let the soup warm through gently for the final 5 minutes without letting it boil.
Serving Suggestions
This rich and creamy soup is a complete meal but pairs wonderfully with sides for a heartier dinner. Serve it in a deep bowl with a side of warm, flaky biscuits or a thick slice of crusty artisan bread for dipping. For a lighter touch, accompany it with a simple green salad dressed with a tangy vinaigrette to cut through the soup’s richness. Garnish each bowl with a sprinkle of fresh parsley, cracked black pepper, or a handful of crispy croutons for added texture.
How-to Summary
In summary, create this creamy chicken vegetable soup by first softening onions, garlic, carrots, celery, and mushrooms. Make a roux by stirring flour into the veggies. Whisk in broth gradually, then add chicken and herbs. Simmer, then reduce heat and stir in cream and peas. Warm through and serve.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, store it without the cream. Reheat the base gently, then stir in the cream just before serving.
How can I make this soup thicker or thinner? For a thicker soup, create a slurry with an extra tablespoon of flour and cold water, then whisk it in. For a thinner soup, simply add more chicken broth.
What’s the best substitute for heavy cream? Half-and-half works well for a slightly lighter version. For a dairy-free option, full-fat canned coconut milk is an excellent alternative.
Can I use raw chicken instead of pre-cooked? Absolutely. Add 1 lb of diced raw chicken breast with the vegetables in step one and cook until no longer pink before proceeding.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating.
Common Mistakes to Avoid
- Adding cream while boiling: This will cause the dairy to curdle. Always reduce heat to low first.
- Dumping in all the broth at once: Pouring the broth too quickly into the roux will create lumps. Gradual addition while whisking is key.
- Undercooking the roux: Not cooking the flour for a full minute can leave a pasty, raw flavor in your soup.
- Over-salting early: Broth and pre-cooked chicken can vary in saltiness. Season conservatively at first and adjust at the end.
Conclusion
This creamy chicken vegetable soup is the epitome of comfort food, delivering rich flavor and hearty satisfaction in just over 30 minutes. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup that is both impressive and nourishing. It’s a versatile recipe perfect for weeknight dinners or cozy weekend lunches, guaranteed to become a cherished staple in your home cooking repertoire.