Creamy Chicken & Vegetable Soup

Comforting, creamy chicken soup loaded with tender vegetables, herbs, and a silky broth.

Ingredients

• 2 cups cooked shredded chicken
• 1 Tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 cup peas
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup cream
• 1 Tbsp thyme
• 1/2 Tbsp black pepper (plus salt, to taste)
• Parsley, for garnish

Method

• 1

  Step 1: Sauté the vegetables

  Melt the butter in a medium-large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5–7 minutes. Add the garlic and cook 30 seconds more.

• 2

  Step 2: Stir in the flour

  Sprinkle the flour evenly over the vegetables and stir constantly until the flour coats everything and looks slightly toasted, about 1 minute.

• 3

  Step 3: Whisk in the broth

  Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring to a gentle simmer.

• 4

  Step 4: Season and simmer

  Add the thyme, pepper, and salt to taste. Simmer until the carrots are mostly tender, about 8–10 minutes.

• 5

  Step 5: Add chicken and peas

  Stir in the shredded chicken and peas. Simmer until heated through and the vegetables are tender, about 10 minutes.

• 6

  Step 6: Stir in the cream

  Reduce heat to low and slowly stir in the cream. Simmer gently for 3–5 minutes **without boiling**, until slightly thickened.

• 7

  Step 7: Garnish and serve

  Ladle into bowls and garnish with parsley.

Tips

• **Avoid curdling:** Keep the heat low after adding cream and do not let the soup boil.
• **Thickness:** For a thicker soup, simmer a few extra minutes after adding the cream (still without boiling).
• **Herbs:** Substitute dried thyme with an equal amount of Italian seasoning if needed.
• **Storage:** Refrigerate in an airtight container up to 3–4 days; reheat gently over low heat.

Nutrition (per serving, estimate)