Homemade Creamy Chicken and Vegetable Soup
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Warm up this winter with a bowl of creamy Chicken Vegetable Soup! Packed with tender chicken and a mix of fresh and frozen veggies, this homemade soup is the ultimate comfort food for chilly nights. Use rotisserie chicken for effortless prep, then pair with crusty bread for a hearty, flavorful meal!
Why You’ll Love This Recipe
Ingredient Notes
- Butter and olive oil | Add richness and flavor to the soup base by melting with the oil.
- Onion, Celery, and Carrots | A classic mirepoix that creates a flavorful base.
- Garlic | Enhances the flavor of the soup with its aromatic and savory qualities.
- Italian Seasoning | A blend of herbs that brings out savory notes.
- Chicken | Main protein in the soup; use baked chicken breast or pre-cooked rotisserie chicken for convenience.
- All-purpose Flour | Thickens the soup by creating a roux when mixed with the chicken and vegetables.
- Chicken Broth | Provides a savory, flavorful liquid base for the soup.
- Milk | Adds creaminess and helps to balance the flavors of the soup.
- Potatoes | Provides heartiness and texture, cooked until soft and incorporated into the soup.
- Frozen corn and green beans | Convenient and colorful additions packed with nutrients.
- Better Than Bouillon Roasted Chicken Flavor | Intensifies the savory chicken flavor.
- Salt and Pepper | Season the soup to taste, enhancing all the flavors.
- Italian Parsley | A fresh, vibrant garnish to finish the soup.
Recipe Success Tips
How to Make Creamy Chicken and Vegetable Soup
Let’s walk through the simple steps to create this comforting chicken soup — enjoy the process and savor the delicious results!
STEP 1 | Sauté the veggies
First, melt the butter and olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery until the vegetables are tender, about 5 minutes.
Stir in the minced garlic and Italian seasoning and cook until fragrant, about 1 minute.
STEP 2 | Add the chicken
Coarsely chop the cooked chicken and add to the sautéed vegetables in the soup pot. Then, sprinkle the flour over the top and give it a good stir to mix everything up and coat the chicken.
STEP 3 | Pour in chicken broth and veggies
Add the chicken broth, diced potatoes, frozen corn, and green beans. Let everything come to a boil and cook for about 10 minutes until the potatoes are soft.
STEP 4 | Add milk and the secret ingredient!
Pour in the milk — this makes the soup creamy! — Add a tablespoon of Better Than Bouillon, the secret ingredient for a richer, savory soup!
STEP 5 | Season and serve
Taste a spoonful of the soup, then season with additional salt and pepper to your liking. Heat again to boiling to get everything nice and hot.
Now you’re ready to stir in the chopped fresh parsley and serve. If you’d like, serve with crusty bread, these Keto Dinner Rolls, or croutons on top. Enjoy!
If you need more delicious recipes for leftovers, use up leftover chicken with this Chicken Broccoli Casserole with cheesy crumb topping and make Potato Cakes with leftover mashed potatoes – Yum!
Variations and Substitutions
- Turkey & Vegetable Soup. Use up your leftover turkey for this delicious soup recipe.
- Spice it Up. If you love a kick, add a little heat by tossing in some red pepper flakes.
- Other Herbs. Add thyme, rosemary, oregano, or even a couple of bay leaves to change things up for a flavor twist.
- If you like extra creaminess, swap some of the milk for heavy cream.
Storage and Reheating Tips
- To store leftovers, let the soup cool completely, then pour it into an airtight container and refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months — just be sure to leave some room at the top of the container for expansion.
- When reheating, add a splash of milk if the soup thickens too much!
Frequently Asked Questions
A little flour goes a long way! It creates a nice, creamy base without the need for heavy cream.
A great way to lighten it up is by using low-fat milk and swapping some of the potatoes for cauliflower. You can also load it with more veggies!
Totally! This soup actually gets better the next day as the flavors meld. Just store it in the fridge and reheat it when you’re ready to dig in.
Looking for more Comforting Soups?
If you’re a soup lover like me, you’ve got to try Chicken Pot Pie Soup, Beef Vegetable Soup (perfect for the crockpot), and Chicken Florentine Soup. Each one is packed with cozy flavors and make you feel right at home!
What to Serve With Creamy Chicken and Vegetable Soup
There’s nothing better than dipping bread into a creamy and flavorful soup – try my easy Mayonnaise Biscuits. Or enjoy a soup and salad combo by serving it with the refreshing Wedge Salad Recipe or this easy Seven-Layer Salad if you’re serving a crowd.
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Creamy Chicken Vegetable Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion diced
- ½ cup sliced celery
- ½ cup sliced carrots shredded
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 cups shredded or cubed cooked chicken
- ¼ cup all-purpose flour
- 1 32 oz. pkg Swanson® Chicken Broth
- 2 cups milk
- 2 medium potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 tablespoon Better Than Bouillon Roasted Chicken Flavor
- salt and freshly ground black pepper to taste
- ¼ cup chopped Italian parsley
Instructions
- Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, celery, and carrots until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic and Italian seasoning and cook until fragrant, about 1 minute.
- Next, add the chicken to the sautéed vegetables in the soup pot. Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
- Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
- Add the diced potatoes, corn, and green beans. Bring to a boil and cook for about 10 minutes, until the potatoes are soft and heated through.
- Pour in the milk and add a tablespoon of Better Than Bouillon. Taste and season with salt and pepper to your liking. Heat again to boiling, then add the chopped fresh parsley and serve.
Notes
- To store leftovers, let the soup cool completely, then pour it into an airtight container and refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months — just be sure to leave some room at the top of the container for expansion.
- When reheating, add a splash of milk if the soup thickens too much!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
