Creamy Chicken Soup with Vegetables

Creamy Chicken Soup with Vegetables is a comforting, hearty dish that’s perfect for cozy nights. Packed with tender chicken, vegetables, and a rich, creamy broth, it’s filling but still light enough to be a go-to anytime you need something warm and satisfying. This soup comes together quickly, making it a perfect weeknight meal.

Here’s a simple and delicious recipe:

Creamy Chicken Soup with Vegetables

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced (optional, for extra heartiness)
• 1 1/2 lbs boneless, skinless chicken breast or thighs, cubed
• 4 cups low-sodium chicken broth
• 1 1/2 cups whole milk or heavy cream (for a richer soup)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 cup frozen peas (or corn, green beans, or your favorite veggie)
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Sauté the aromatics:

   • In a large pot, heat the olive oil (or butter) over medium heat. Add the diced onion and cook for about 3-4 minutes, until it becomes soft and translucent.
   • Add the minced garlic, carrots, and celery, and sauté for another 3-4 minutes until the veggies begin to soften.

2. Cook the chicken:

   • Add the cubed chicken to the pot and season with salt, pepper, thyme, and rosemary. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

3. Add the broth and potatoes:

   • Pour in the chicken broth and bring the mixture to a simmer. If you’re using potatoes, add them now. Let the soup simmer for 10-15 minutes, or until the potatoes and vegetables are tender, and the chicken is fully cooked.

4. Make it creamy:

   • Stir in the milk or heavy cream, and add the frozen peas (or any other vegetable you’re using). Let the soup simmer for another 5 minutes until it’s warmed through. Taste and adjust seasoning with additional salt and pepper as needed.

5. Finish and serve:

   • Once the soup is creamy and everything is tender, remove the pot from the heat. If you prefer a thicker soup, you can mash some of the potatoes or use an immersion blender to puree part of the soup for a creamier texture.
   • Garnish with fresh parsley or thyme and serve warm with crusty bread or crackers.

Tips:

• Make it even richer: For an extra velvety texture, you can add a couple of tablespoons of cream cheese or a handful of shredded cheese (like cheddar or parmesan) to the soup. Stir until melted and creamy.
• For a gluten-free version: This recipe is naturally gluten-free as long as you use a gluten-free broth.
• Vegetarian version: If you prefer a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You could also add beans (like cannellini or chickpeas) for extra protein.
• Storage: Leftovers store well in the fridge for up to 3-4 days. Reheat gently on the stovetop. This soup can also be frozen for up to 3 months. Just be sure to store it in an airtight container and reheat slowly when you’re ready to enjoy it.

This Creamy Chicken Soup with Vegetables is the ultimate comfort food—rich, creamy, and filled with healthy veggies. Perfect for when you want something warm and nourishing without a lot of effort. Let me know if you’d like to try any variations or add other ingredients!