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Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into thin rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley (optional)

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 5 to 7 minutes until softened. Add garlic and cook 30 seconds.
  2. Sprinkle the flour over the vegetables and stir to coat. Cook 1 to 2 minutes, stirring constantly.
  3. Slowly whisk in the chicken broth and milk, then add the thyme. Bring to a gentle boil, reduce to a simmer, and cook 8 to 10 minutes until thickened.
  4. Fold in the shredded chicken and frozen peas. Simmer 3 to 5 minutes until heated through.
  5. Ladle into bowls, top with parsley if using, and serve right away.

Notes

If the soup has cooled and thickened too much in the pot, stir in a little warm broth or milk to loosen it before serving. Fresh parsley adds a nice pop of color, but the soup is delicious without it. This soup is at its creamiest right after cooking, but leftovers reheat beautifully.