Rich Cream of Chicken Soup with Vegetables

Velvety, comforting, and brimming with wholesome goodness, this Rich Cream of Chicken Soup with Vegetables is the perfect marriage of hearty flavors and creamy indulgence. Packed with tender shredded chicken, vibrant carrots, celery, and peas, this soup also features soft, diced potatoes simmered in a luscious broth enriched with heavy cream and aromatic seasonings like thyme and bay leaf. The secret to its silky texture comes from a light roux made with butter and flour, while ingredients like garlic and fresh parsley add layers of depth and brightness. Ready in just an hour, this one-pot wonder is an ideal choice for a cozy family dinner or a satisfying lunch. Serve it with crusty bread for the ultimate comfort food experience that’s as nourishing as it is delicious. Perfect for chilly nights or any time you crave a creamy, homemade classic, this recipe will quickly become a household favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 medium Carrots, diced
• 3 medium Celery stalks, diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 6 cups Chicken stock
• 2 cups Boneless, skinless chicken breasts (or thighs), cooked and shredded
• 1 cup Frozen peas
• 2 medium Potatoes, diced
• 1 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Dried thyme
• 1 Bay leaf

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well, allowing the mixture to cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken stock while stirring continuously to avoid lumps. Increase the heat to medium-high and bring to a gentle boil.

Step 6

Add the diced potatoes, bay leaf, salt, pepper, and dried thyme. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.

Step 7

Stir in the shredded chicken and frozen peas. Simmer for an additional 5-7 minutes to heat the chicken and peas through.

Step 8

Slowly pour in the heavy cream, stirring to combine. Let the soup heat through without boiling.

Step 9

Remove the bay leaf and adjust seasoning as needed with additional salt and pepper.

Step 10

Garnish with chopped fresh parsley and serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(4007.9g)

Amount per serving	% Daily Value*
Calories	3383.2

Total Fat 182.6g	0%
Saturated Fat 83.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 897.4mg	0%
Sodium 3778.6mg	0%
Total Carbohydrate 166.3g	0%
Dietary Fiber 25.9g	0%
Total Sugars 35.2g
Protein 245.5g	0%

Vitamin D 0IU	0%
Calcium 493.7mg	0%
Iron 22.9mg	0%
Potassium 4741.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 29.8%

Carbs: 20.2%