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Creamy Chicken Vegetable Soup



This creamy chicken vegetable soup is pure comfort food and a great way to use leftover chicken. Feel free to play around with the herb combination; I also like it with oregano and dill.


    • 2 tablespoons unsalted butter
    • 1 onion, chopped
    • 2 carrots, peeled and chopped
    • 2 stalks celery, sliced
    • 1 1/2 tablespoons all-purpose flour
    • 4 cups chicken broth
    • 2 cups chopped cooked chicken
    • 1 large potato, peeled and cubed
    • 1/3 cup frozen peas
    • 1/3 cup frozen corn kernels
    • 1 teaspoon dried parsley flakes
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup half-and-half


  1. Melt butter in a large soup pot over medium-high heat. Add onion, carrot, and celery. Cook for 5 minutes.
  2. Stir in flour and cook for 2 minutes. Stir in chicken broth; add chicken, potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring pot to a boil, reduce heat, and simmer until vegetables are tender, about 25 minutes.
  3. Stir in half-and-half and simmer until heated through, about 3 minutes. Remove pot from heat and let sit for 10 minutes to thicken.

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