Name: Creamy Chicken & Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast or thighs, shredded or chopped; 2 medium carrots, diced; 2 celery stalks, sliced; 1 medium onion, chopped; 2 medium potatoes, cubed; 3 cloves garlic, minced; 4 cups chicken broth or stock; 2 cups milk or half-and-half; 3 tbsp butter; 3 tbsp all-purpose flour; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1 tsp fresh or dried thyme; 2 tbsp fresh parsley, chopped (for garnish)

A bowl of creamy chicken and vegetable soup is the ultimate comfort food for chilly nights, cozy lunches, or any time I want a hearty, nourishing meal that feels like a warm hug. Packed with tender chunks of chicken, colorful vegetables, and a rich, velvety broth, this soup is both satisfying and delicious. It’s easy to make and perfect for meal prep or family dinners. Creamy Chicken & Vegetable Soup

Why You’ll Love This Recipe

I love how this soup comes together with simple ingredients and creates a deeply flavorful dish without much fuss. The creamy texture is incredibly comforting, while the vegetables add freshness and nutrients. It’s a great way to use leftover chicken or cook it fresh just for the soup. Plus, it’s versatile — I can easily adapt it based on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs, shredded or chopped
Carrots, diced
Celery, sliced
Onion, chopped
Potatoes, cubed
Garlic, minced
Chicken broth or stock
Milk or half-and-half
Butter
All-purpose flour
Salt and pepper
Fresh or dried thyme
Parsley (for garnish)

Directions

I start by melting butter in a large pot over medium heat. Then, I sauté the onion, carrots, and celery until they begin to soften.
Next, I add garlic and cook for another minute until fragrant.
I stir in the flour and cook for a minute to form a roux, then slowly whisk in the chicken broth, making sure there are no lumps.
I add the potatoes and thyme, bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender.
I stir in the milk (or half-and-half) and cooked chicken, letting it heat through until everything is creamy and well combined.
I season the soup with salt and pepper to taste, then ladle it into bowls and sprinkle with parsley before serving.

Servings and timing

This recipe makes about 6 servings and takes approximately 15 minutes to prep and 30 minutes to cook. It’s ready in just 45 minutes, making it ideal for a quick and cozy meal.

Variations

I sometimes swap the chicken for turkey, especially after holidays.
For a dairy-free version, I use coconut milk or a non-dairy alternative.
To add some greens, I stir in a handful of spinach or kale near the end of cooking.
If I want extra flavor, I add a splash of lemon juice or a pinch of cayenne for heat.
I also like tossing in corn or peas for a little sweetness and texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pour the soup into a pot and warm it over medium heat, stirring occasionally. If it thickens in the fridge, I just add a splash of milk or broth to loosen it up. It can also be frozen for up to 3 months — I thaw it overnight in the fridge before reheating.

FAQs

How do I make this soup gluten-free?

I replace the flour with a gluten-free all-purpose blend or skip the roux and thicken the soup with cornstarch dissolved in a bit of cold water.

Can I use raw chicken instead of cooked?

Yes, I dice raw chicken and add it after sautéing the vegetables. I simmer it in the broth until fully cooked before adding the milk.

What’s the best type of potato to use?

I like using Yukon Gold or red potatoes because they hold their shape well and have a creamy texture. Russets can be used too, but they may break down more.

Can I make this soup in advance?

Absolutely. I often make it a day ahead — the flavors meld beautifully overnight, making it even better the next day.

Is it okay to use frozen vegetables?

Yes, frozen veggies work well. I just add them straight to the pot without thawing — they cook quickly and are super convenient.

Conclusion

This creamy chicken and vegetable soup is everything I want in a comfort meal: rich, hearty, and nourishing. Whether I’m making it for a weeknight dinner or prepping for lunch throughout the week, it always hits the spot. With its simple ingredients and comforting flavor, it’s one of those go-to recipes I keep coming back to.