Description
A comforting creamy chicken vegetable soup packed with tender chicken and vibrant vegetables, perfect for cozy evenings.
Ingredients
- 2 cups shredded chicken (cooked, preferably rotisserie)
- 1 tbsp olive oil (for sautéing)
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 1 cup carrots (sliced)
- 1 tsp garlic (minced)
- 4 cups chicken broth (low-sodium or homemade)
- 1 cup milk (whole milk or half-and-half)
- 1 cup heavy cream (for rich texture)
- 2 tbsp flour (for thickening)
- 1 cup frozen peas (optional)
- 1 cup corn (frozen or fresh)
- 1/2 tsp dried thyme (or to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, celery, and carrots for 5 to 7 minutes.
- Add garlic and cook for 1 minute. Sprinkle flour over vegetables and cook for another 1 to 2 minutes.
- Pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
- Add shredded chicken, frozen peas, corn, thyme, salt, and pepper. Stir to combine.
- Add milk and cream, stir, and maintain a soft simmer.
- Simmer for 10 to 15 minutes until thickened. Adjust seasoning as needed.
- Serve hot, paired with crusty bread or salad.
Notes
Can customize with different vegetables or proteins. Leftovers store well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American