Creamy Chicken Vegetable Soup

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.