Warm, creamy, and loaded with tender chicken and garden vegetables — this creamy chicken vegetable soup is pure comfort in a bowl. Golden chicken, sweet carrots, celery, and potatoes swim in a velvety broth that tastes like it simmered all day, but it comes together in under an hour. Perfect for chilly evenings, sick days, and cozy family dinners.
Ingredients
- 1½ lbs boneless, skinless chicken breast (or thighs)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 carrots, sliced into coins
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups potatoes, diced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken with salt and pepper. In a large pot, heat the butter and olive oil over medium-high heat and sear the chicken until golden on both sides. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery for 5–6 minutes until softened. Stir in the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the potatoes, thyme, and rosemary.
- Return the chicken to the pot. Bring to a boil, then reduce to a simmer for 20 minutes, until the potatoes are tender and the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and simmer 5 more minutes. Taste and adjust salt and pepper.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Pro Tips
- Stir the cream in off the boil so the soup stays silky instead of splitting.
- Swap the potatoes for cauliflower to lighten it up without losing comfort.
- Leftovers thicken overnight — add a splash of broth when reheating.