Creamy Chicken & Vegetable Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced (optional)
- 3–4 medium potatoes, peeled & cubed
- 1 cup frozen peas
- 2 garlic cloves, minced
- 4 cups chicken stock (or more as needed)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup heavy cream or half-and-half (for creamier soup)
- 2 tbsp flour (optional, for thickening) or 1 tbsp cornstarch slurry
- Salt & freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Quick Instructions (concise)
- Sauté onion, carrots (and celery) in oil until softened. Add garlic and cook 30s.
- Add potatoes and stock. Simmer 12–15 min until potatoes are tender.
- Stir in shredded chicken and peas. If using flour, sprinkle it in and stir 1–2 min.
- Lower heat, add cream and warm through (do not boil). Season to taste.
- Garnish with thyme or parsley and serve hot.
Full Notes & Tips
Make it thicker: Mix 1 tbsp cornstarch with 1 tbsp cold water and stir into simmering soup until it thickens.
Make ahead: Soup thickens when chilled — thin with stock when reheating.
Vegetarian option: swap chicken & stock for extra veggies and vegetable stock; omit cream or use plant-based cream.
Flavor boost: add a splash of white wine with the stock, or a bay leaf while simmering (remove before serving).
Make ahead: Soup thickens when chilled — thin with stock when reheating.
Vegetarian option: swap chicken & stock for extra veggies and vegetable stock; omit cream or use plant-based cream.
Flavor boost: add a splash of white wine with the stock, or a bay leaf while simmering (remove before serving).
