Description
A hearty and comforting creamy chicken and vegetable soup made with tender chicken, fresh vegetables, and a velvety broth. Perfect for cozy dinners or meal prep.
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)
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in flour to make a roux, cooking for 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps remain.
- Add potatoes and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Stir in milk (or half-and-half) and cooked chicken. Simmer until heated through and creamy.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with parsley before serving.
Notes
- For a gluten-free version, use cornstarch or gluten-free flour blend instead of all-purpose flour.
- Dairy-free alternatives like coconut milk work well for a creamy texture.
- Yukon Gold or red potatoes hold their shape best in soups.
- Can substitute turkey for chicken.
- Add extra veggies like spinach, kale, peas, or corn for variation.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg