Go Back

Creamy Chicken & Vegetable Soup

I came up with this recipe by involving my 4 year old daughter in deciding what to make for dinner. I showed her photos of different types of soups and she kept picking ones that were creamy chicken. I love how this recipe is super simple but tastes so good. I like to purée about one-third of the soup and add it back to the rest of the soup to make it extra rich and creamy.
Course Dinner, Main Course, Side Dish, Soup
Cuisine American
Keyword chicken, kid-friendly, one-pot-meal
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 2 tablespoon olive oil
  • 1 lb chicken breast cut into 1-inch chunks
  • Salt and pepper
  • 8 tablespoons unsalted butter
  • 1 large onion, diced
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 5 cloves garlic, minced
  • 2 tsp salt (** If using store bought chicken stock, you will need less salt)
  • ½ cup flour
  • 8 cups chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves for garnish

Instructions

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 2-3 minutes; Remove from pot and set aside.
  • Melt butter in the pot over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until translucent, about 3 minutes. Then add the garlic and 2 tsp salt ( if using store-bought stock, don't use as much salt!).  Cook another minute without getting any browning.
  • Whisk in the flour until it gets a golden color, about 1 minute. Whisk in chicken stock, bay leaf, thyme, cooked chicken, and cook over medium heat, stirring constantly, until slightly thickened, about 4-5 minutes.
  • Simmer the soup for about 15 minutes, or until the carrots are al-dente.
  • With the flame very low, stir in heavy cream until heated through, about 1-2 minutes.
  • Remove about one-third of the soup (omitting chicken) and blend until smooth.  Add back into the pot. **This step makes the soup rich and creamy.  You can skip this, but I highly recommend doing it!**
  • Season with salt and pepper, to taste if needed.
  • Serve immediately, garnished with parsley.