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–+ servings

Creamy Chicken Vegetable Soup

A comforting soup filled with tender chicken, vibrant vegetables, and a creamy base, perfect for chilly days.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Adds richness and helps sauté the vegetables.
  • 1 medium onion, diced Provides a sweet and savory base for the soup.
  • 2 cloves garlic, minced Adds a fragrant aroma and enhances the overall flavor.
  • 2 medium carrots, sliced Brings natural sweetness and vibrant color.
  • 2 stalks celery, sliced Adds crunch and a fresh taste.
  • 1 pound boneless, skinless chicken breasts The star protein, making the soup hearty.
  • 4 cups low-sodium chicken broth Forms the soup's base, providing depth and flavor.
  • 1 cup frozen peas Adds a pop of color and sweetness.
  • 1 cup corn (fresh or frozen) Contributes a delightful texture and sweetness.
  • 1 teaspoon dried thyme Adds an earthy flavor that complements the chicken.
  • 1 teaspoon dried rosemary Brings a fragrant, woodsy note to the soup.
  • 0.5 teaspoon salt Enhances all the flavors in the soup.
  • 0.25 teaspoon black pepper Adds a subtle kick.
  • 1 cup heavy cream Makes the soup creamy and rich.
  • 2 tablespoons fresh parsley, chopped (for garnish) Adds a fresh touch and brightens the dish.

Equipment

  • slow cooker

Method
 

  1. Wash and chop the vegetables. Dice the onion, mince the garlic, and slice the carrots and celery.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown. Remove and set aside.
  3. In the same skillet, add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute. Transfer to the slow cooker.
  4. In the slow cooker, add the sliced carrots, celery, cooked chicken, chicken broth, frozen peas, corn, thyme, rosemary, salt, and pepper. Stir gently.
  5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Once the chicken is cooked, shred it and return to the soup. Stir in the heavy cream and let cook on low for an additional 15-20 minutes.

Nutrition

Calories: 350kcalProtein: 25gSodium: 600mg

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