Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

from thefamilyfoodkitchen.com
40 min
4 servings

This easy Creamy Chicken Vegetable Soup is pure comfort food. Loaded with veggies, this creamy chicken soup recipe comes together in just 30 minutes.

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 (leftover or rotisserie)
  • 4 cups Chicken Broth (gluten free if needed)
  • 1 cup Corn (optional)
  • ½ cup Heavy Cream (Double Cream) (see notes)
  • Sea Salt and Black Pepper
  • Chopped Fresh Parsley

Directions

  1. 1

    Melt the butter (olive oil) in a large Dutch Oven or large saucepan with a lid over a medium high heat.

  2. 2

    Fry the diced onion, celery and carrots in the butter stirring occasionally, until soft. This should take around 10 minutes.

  3. 3

    Season well with sea salt and black pepper. Stir in the minced garlic.

  4. 4

    Add the shredded cooked chicken and chicken broth. Stir everything together well.

  5. 5

    Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.

  6. 6

    Add the lid and simmer for around 15 minutes, stirring occasionally.

  7. 7

    Taste and season again if required.

  8. 8

    Add the corn (optional) and heavy cream and stir.

  9. 9

    Note - If you prefer your soup a little thinner, it's fine to add some more stock here.

  10. 10

    Serve hot sprinkled with chopped parsley (optional).