Creamy Chicken Veggie Soup

5 from 6 votes
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This hearty and nutritious Creamy Chicken Veggie Soup is not only delicious but also packed with a medley of colorful vegetables, tender chicken, and a velvety, creamy base.

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Why Make Creamy Chicken Veggie Soup

Creamy chicken and veggie soup is the perfect choice for those chilly autumn and winter days. Packed with flavor, nutrients, and the cozy embrace of a creamy broth, this soup is sure to become a family favorite.

This soup is nourishing and customizable. You can make it easy with rotisserie chicken or use shredded chicken made from scratch. I know you will love this cozy hug in a bowl as much as we do! Also give my Tuscan White Bean Soup or Chicken And Dumpling Soup a try for a wonderful change up.

If you are looking for something creamy and more hearty, try my Healthier Chicken Pot Pie. You can’t go wrong!

Ingredients Needed

Small bowls and plates with ingredients in them to make this recipe.

Shredded Chicken Breasts. Use rotisserie chicken to cut some time, or make your own shredded chicken for this recipe.

Veggies. Use frozen or fresh veggies! I tend to use whatever I have on hand at the time. Frozen veggies will cut time down a bit since they are already chopped up!

Celery. I use fresh crunchy celery, I will also use fresh carrots if I have them so please choose your own journey!

All Purpose Flour. This is to make a roux to help the soup get nice and thick!

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Shredded Chicken. You can also use cubed or grilled chicken strips.

Chicken Broth. Any broth will work well, beef or veggie. I choose a low sodium chicken broth to pair with the chicken flavors.

Milk. I use whole milk, you can also use heavy cream or a lighter milk option like 2% if you need.

Frozen Veggies. Please use what you prefer, if you want fresh chopped veggies that will work as well. Keep in mind chopping the fresh veggies will add a little more time to the recipe!

To Make Creamy Chicken And Veggie Soup Dairy Free. Use plant based butter and plant based milk. Unsweetened oat milk will work great!

To Make Creamy Chicken And Veggie Soup Gluten Free. Use gluten free all purpose flour.

Steps To Make This Recipe

Grey dutch oven with ingredients in it cooking and a wooden cooking spoon.

Step One. Add the olive oil to a large soup pot or dutch oven over medium heat. Once the oil is heated add the onions, carrots (if using fresh chopped) and celery and cook until the carrots and celery are beginning to soften, about 6-8 minutes. Add the garlic and seasonings and cook until fragrant, about 1 minute longer (photo 1).

Step Two. Add the butter to the pan. Once the butter is melted completely, sprinkle in the flour, stir until a thick paste is formed. This is the roux, it will help to thicken the soup (photo 2).

Step Three. Slowly add the chicken stock, stir often and bring to a boil over medium/high heat. As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes (photo 3). Add in the frozen veggie mix (carrots and peas or any variation of veggies you choose) and white beans.

Step Four. Add the shredded chicken to the soup, add in the milk and the chopped spinach. Let the soup come back to a light simmer to warm the cooked chicken and then take off the heat. Add the parmesan and give it a good stir.

Step Five. Serve while warm, garnish with green onions (optional) and more Parmesan and enjoy!

Up close photo of soup in a grey ceramic bowl with veggies and gold spoon.

Recipe FAQs

How can I make the soup healthier?

To make the soup healthier, consider using low-sodium chicken broth, reducing the amount of heavy cream, or using a lighter cream substitute like milk or half-and-half. You can also load up on more vegetables and opt for whole-grain bread on the side.

What are some common vegetable variations for the soup?

Besides carrots, celery, onions, and potatoes, you can add a variety of vegetables to your creamy chicken and veggie soup. Some popular choices include peas, corn, green beans, spinach, and bell peppers. Feel free to get creative with your vegetable choices.

Can I make this soup in advance?

Yes, you can make this soup in advance. It often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a bit of extra broth or cream to maintain the desired consistency.

What’s the best way to thicken the soup if it’s too thin?

If your soup turns out too thin, you can thicken it by making extra roux. Melt some butter in a separate pan, add an equal amount of flour, and cook it until it becomes a paste. Then, gradually add the roux to the soup while stirring until you reach the desired thickness.

Creamy Chicken And Veggie Soup Tips

When reheating creamy soups, it’s best to do so gently over low heat to avoid curdling or separating the cream. Stir often and add a little extra broth or cream if needed. If you need to microwave just do it in increments of 1 min.

Shred or Dice the Chicken. Whether you choose to shred or dice your chicken, make sure the pieces are relatively uniform in size. This ensures even cooking and a balanced distribution of chicken in each bite.

Don’t Rush the Roux. When making the roux to thicken the soup, be patient. Cook it over low to medium heat, stirring constantly, until it turns a light golden color. Rushing this step can result in a raw flour taste.

Recipe Pairings

This soup is wonderful and nourishing on it’s own with lots of protein. If you want to pair if with something I suggest a nice rustic bread or a grilled cheese.

Other Soups To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowls with creamy soup and veggies in it, a gold and black spoon.
5 from 6 votes

Creamy Chicken Veggie Soup

This hearty and nutritious Creamy Chicken Veggie Soup is delicious and packed with colorful vegetables, chicken, and a velvety, creamy base.
Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Equipment

  • large soup pot or dutch oven
  • sharp knife

Ingredients 

  • ½ tsp olive oil
  • ½ cup yellow onion, diced
  • cup celery, chopped
  • 3 cloves garlic, minced
  • ½ tsp paprika
  • ½ tsp salt, more to taste as needed
  • ½ tsp turmeric
  • ½ tsp red pepper flakes
  • ¼ tsp fresh cracked pepper
  • 3 Tbsp butter
  • ¼ cup all purpose flour , *see notes
  • 4 cups chicken broth, low sodium
  • 1 cup whole milk , *see notes
  • 2 cups shredded chicken , *see notes
  • 2 cup frozen carrots and peas, or any variation of frozen veggies
  • cup chopped spinach
  • 1 14 oz can white beans, drained
  • ¼ cup parmesan, grated, more for garnish
  • 4 Tbsp green onions, chopped, optional for garnish

Instructions 

  • Add the olive oil to a large soup pot or dutch oven over medium heat. Once the oil is heated add the onions, carrots (if using fresh chopped) and celery and cook until the carrots and celery are beginning to soften, about 6-8 minutes. Add the garlic and seasonings and cook until fragrant, about 1 minute longer.
  • Add the butter to the pan. Once the butter is melted completely, sprinkle in the flour, stir until a thick paste is formed. This is the roux, it will help to thicken the soup.
  • Slowly add the chicken broth, stir often and bring to a boil over medium/high heat. As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes. Add in the frozen veggie mix (carrots and peas or any variation of veggies you choose) and white beans.
  • Add the shredded chicken to the soup, add in the milk and the chopped spinach. Let the soup come back to a light simmer to warm the cooked chicken and then take off the heat. Add the parmesan and give it a good stir. 
  • Serve while warm, garnish with green onions (optional) and more Parmesan and enjoy! 

Notes

*gluten free all purpose will also work. The flour makes the roux and thickens it. 
*use whole milk, heavy cream, 2% or any variation of plain milk of choice. 
*use homemade shredded chicken or use rotisserie to cut time. 
*use fresh carrots and peas if you prefer, add with the celery or use any blend of frozen vegetables you prefer. 

Nutrition

Serving: 1.5cup | Calories: 387kcal | Carbohydrates: 24g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 760mg | Potassium: 939mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12207IU | Vitamin C: 11mg | Calcium: 272mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 387
Keyword: 30 minute, Chicken, soups
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Recipe Rating




5 Comments

  1. 5 stars
    I am always looking for new soup recipes so I decided to give this one a try. I’m so glad I did because it did not disappoint. This will be on our weekly meal rotation all fall/winter long. The whole family loved it.

  2. 5 stars
    My family loved this soup. It is so delicious and will definitely be in my soup rotation this fall/winter.

  3. 5 stars
    Made this for my husband to bring to work for lunches ands he loves it. He just texted me telling me how much he enjoyed it.

    1. Hi Mike! Yes, you can use unsweetened almond or oat milk if you’d like, still great.