soup with chicken recipe
The Best soup with chicken recipe
I’ve been making this chicken soup recipe for years, and it’s one of those dishes that just never gets old. It’s simple, hearty, and exactly what you need on a chilly evening or when someone in the house isn’t feeling their best. My kids ask for it all the time—even my pickiest eater will clean his bowl without complaint. There’s something about the tender chicken, the soft vegetables, and that rich, savory broth that just hits the spot every time.
What I love most about this recipe is how versatile it is. It’s perfect for a quick weeknight dinner when you’re short on time, but it also holds up well for Sunday suppers or when you’re feeding a crowd. Plus, it’s packed with good stuff—lean protein from the chicken, vitamins from the carrots and celery, and a broth that’s actually hydrating and easy on the stomach. It’s comfort food without the guilt, and that’s a win in my book.
I always make a big pot because it tastes even better the next day, and leftovers freeze beautifully. Whether you’re meal prepping for the week or just looking for a reliable recipe that everyone will enjoy, this one’s a keeper. It’s the kind of dish that makes you feel like you’re taking care of your family, even on the busiest days.
Creamy Chicken and Vegetable Soup
A comforting and hearty chicken soup packed with tender chicken, fresh vegetables, and a creamy broth. Perfect for chilly days or when you need a nourishing meal.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half (for a lighter option)
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread or croutons
👨🍳Directions
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1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until lightly browned, about 5-6 minutes. Remove the chicken from the pot and set aside.
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2 In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
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3 Add the minced garlic, dried thyme, rosemary, and bay leaf. Stir and cook for 1 minute until fragrant.
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4 Pour in the chicken broth and bring the mixture to a simmer. Return the cooked chicken to the pot and let it simmer for 15 minutes.
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5 Stir in the heavy cream (or half-and-half) and frozen peas. Simmer for an additional 5 minutes until the peas are tender.
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6 Season with salt and black pepper to taste. Remove the bay leaf before serving.
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7 Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan, or croutons if desired. Serve hot with crusty bread.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Vegetable Soup Works
In my experience, this chicken soup recipe is one of those reliable dishes that never lets you down. It’s simple enough for a weeknight dinner but hearty and comforting enough to serve at family gatherings, potlucks, or even when someone’s feeling under the weather. The best part is how versatile it is—you can tweak the ingredients based on what you have on hand, and it always turns out delicious, making it a go-to for any occasion.
❓ Frequently Asked Questions About Creamy Chicken and Vegetable Soup
1. Can I use boneless, skinless chicken breasts instead of thighs for this soup?
Yes, you can substitute boneless, skinless chicken breasts for thighs. However, chicken thighs tend to stay juicier and more flavorful during long simmering. If using breasts, add them later in the cooking process (about 20-25 minutes before serving) to prevent them from becoming dry or tough.
2. How long can I store leftover chicken soup in the refrigerator?
Leftover chicken soup can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
3. Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, add all ingredients (except fresh herbs) and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to soften aromatics, then pressure cook on high for 10-12 minutes with a natural release. Stir in fresh herbs just before serving.
4. What vegetables can I add to this soup for extra nutrition?
You can customize the soup with a variety of vegetables, such as: – Carrots & celery (classic additions) – Spinach or kale (add in the last 5 minutes of cooking) – Zucchini or green beans (chopped small for quick cooking) – Corn or peas (add at the end to retain texture) – Mushrooms (sauté first for deeper flavor)
5. How can I thicken the soup if it’s too watery?
If your soup is too thin, try these methods: – Simmer uncovered to reduce the liquid. – Mash some potatoes or beans (if included) to release starch. – Mix 1 tbsp cornstarch with cold water, then stir into the soup and simmer for 2-3 minutes. – Blend a portion of the soup (about 1-2 cups) and stir it back in for a creamier texture.
