1. Can I use raw chicken in this creamy chicken vegetable soup?

Yes, you can use raw chicken in this recipe. If you choose to do so, chop boneless, skinless chicken breasts or thighs into bite-sized pieces. Cook them with the vegetables until fully cooked, then follow the rest of the recipe as instructed.

2. How can I make this creamy chicken vegetable soup dairy-free?

To make this soup dairy-free, simply replace the heavy cream with coconut milk. This will add a subtle sweetness to the soup while keeping it creamy. Additionally, ensure the chicken broth you use is free from any dairy-based ingredients.

3. How long can I store creamy chicken vegetable soup in the fridge?

You can store the soup in an airtight container in the refrigerator for up to 3 days. It’s even better the next day as the flavors meld together. Reheat it on the stove or in the microwave before serving.

4. Can I freeze creamy chicken vegetable soup?

Yes, you can freeze this soup! It’s best to freeze it before adding the cream, as dairy can separate when frozen. Once the soup is heated and defrosted, stir in the cream before serving. Store in a freezer-safe container for up to 3 months

Creamy Chicken Vegetable Soup

Name: Creamy Chicken Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp Butter or Olive Oil; 1 large Onion, diced; 2 ribs Celery, diced; 2 medium Carrots, peeled and diced; 2 cloves Garlic, finely minced; 3 cups Cooked Chicken, shredded (leftover or rotisserie); 4 cups Chicken Broth (gluten-free if needed); 1 cup Corn (optional); ½ cup Heavy Cream (Double Cream); Sea Salt and Black Pepper, to taste; Fresh Parsley, chopped (for garnish, optional)

Description

This creamy chicken vegetable soup is the perfect comfort food, packed with nutritious vegetables and tender chicken. It’s rich and creamy, but also easy to prepare in just 30 minutes, making it the ideal cozy meal for any day of the week.

Ingredients

Scale

2 tbsp Butter or Olive Oil
1 large Onion, diced
2 ribs Celery, diced
2 medium Carrots, peeled and diced
2 cloves Garlic, finely minced
3 cups Cooked Chicken, shredded (leftover or rotisserie)
4 cups Chicken Broth (gluten-free if needed)
1 cup Corn (optional)
½ cup Heavy Cream (Double Cream)
Sea Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat butter (or olive oil) in a large pot over medium-high heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Season the vegetables with sea salt and black pepper. Stir in the minced garlic and cook for another minute.
Add the shredded cooked chicken and chicken broth to the pot. Stir everything together, bringing the soup to a boil.
Once it boils, reduce the heat to low and simmer for about 15 minutes to allow the flavors to meld.
Taste the soup and adjust the seasoning if necessary. Add the corn (optional) and pour in the heavy cream. Stir well to combine.
If you prefer a thinner soup, add additional chicken broth until the desired consistency is reached. Serve hot, garnished with fresh parsley if desired.

Notes

This soup tastes even better the next day as the flavors continue to meld together, so feel free to make it ahead of time.
If you prefer a dairy-free version, substitute the heavy cream with coconut milk for a creamy consistency.
For a lighter version, you can use whole milk instead of cream or skip the cream altogether for a broth-based soup.
For extra greens, stir in some baby spinach or kale towards the end of cooking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 434 kcal
Sugar: 6g
Sodium: 242mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 19g
Fiber: 3g
Protein: 34g
Cholesterol: 127mg