This cream of chicken and vegetable soup is rich, creamy, and packed with tender chicken, fresh veggies, and herbs. Comfort in a bowl that's perfect for a cosy dinner or warming lunch.
David looked online at a few different cream of chicken and vegetable soup recipes, and based on the ingredients we had in the fridge, made this one. He'd been wanting to make a creamy chicken soup for a while... I'd poached a chicken breast thinking I was going to make chicken mayo for sandwiches...he hijacked it to make this soup!!! It was absolutely worth it though - the soup is totally delicious and full of flavour. Think it'll need to be made again...very soon.
Soups have that 'comfort food' factor and this one doesn't disappoint - it's creamy, chickeny (if there's such a word!) and deliciously flavourful.
We hope you enjoy it as much as we do!
Tips
- Alternative vegetables - try adding small chunks of potato, peas, sweetcorn or leeks. Try seasonal swaps like butternut squash or kale in the winter months.
- Cream alternatives - for a lighter version, try evaporated milk or Greek yogurt.
- Extra protein - try adding white beans like cannellini or butter beans, or diced ham.
- This cream of chicken and vegetable soup recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - it keeps well for up to 3 days in the fridge. Reheat gently on the hob over a low heat to avoid the cream splitting.
Technically yes, but the texture may change slightly. For best results, freeze before adding the cream, and stir it in when reheating.
Yes - use plant-based cream or coconut milk and olive oil instead of butter.
Yes - thicken the soup with cornflour or a gluten-free flour blend, or blend some of the soup instead.
Yes - add them toward the end to prevent overcooking.
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LAMB
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How to make this Cream of Chicken and Vegetable Soup
Ingredients
- 1 large chicken breast (approx. 300g), poached and shredded (see step 1), or leftover roast chicken, shredded
- salt and freshly ground black pepper
- 2 chicken stock cubes (crumbled) or pots
- 1 litre cold water
- 15g butter
- 1 onion (approx. 160g), finely chopped
- 3 carrots (approx. 260g), peeled and diced
- 1 stick celery, trimmed and diced
- 2 tbsp plain flour
- 1 bay leaf and a small bunch of thyme, tied together to make a bouquet garni
- 125ml double cream (I use Elmlea to reduce calories!)
- fresh flat leaf parsley, chopped, to garnish
Instructions
- To poach the chicken breast (this can be done the day before) – season it with salt and pepper then add to a medium saucepan on a high heat along the chicken crumbled stock cubes or pots and 1 litre of cold water. When the water begins to boil, lower the heat to a simmer and cook for 16 minutes, turning once halfway through cooking. Remove the chicken and set it aside to cool on a plate before shredding. If poaching the day before, store it in an airtight container overnight in the fridge, ready to add at step 3. Reserve the stock that the chicken was poached in, also for adding at step 3.
- Melt the butter over a medium to low heat in a large saucepan or casserole. Add the chopped onion, carrots and celery, and cook for 5 minutes, stirring occasionally, until tender. Then, add the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the stock, stirring constantly, to obtain a smooth consistency and then add the shredded chicken and bouquet garni. Bring to a simmer and cook for 15 minutes, stirring occasionally. Remove the pan from the heat and stir in the cream. Return the pan to the heat, bring to a simmer and cook for 5 minutes. Remove the bouquet garni and check the seasoning, adding salt and freshly ground black pepper, to taste.
- Serve garnished with chopped parsley and some crusty bread or a sandwich on the side, if you like.
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Cream of Chicken and Vegetable Soup
Equipment
Ingredients
- 1 large chicken breast (approx. 300g) poached and shredded (see step 1), or leftover roast chicken, shredded
- salt and freshly ground black pepper
- 2 chicken stock cubes (crumbled) or pots
- 1 litre cold water
- 15 g (0.5 oz) butter
- 1 onion (approx. 160g) finely chopped
- 3 carrots (approx. 260g) peeled and diced
- 1 stick celery trimmed and diced
- 2 tbsp plain flour
- 1 bay leaf and a small bunch of thyme tied together to make a bouquet garni
- 125 ml (½ cup) double cream (I use Elmlea to reduce calories!)
- fresh flat leaf parsley chopped, to garnish
Instructions
- To poach the chicken breast (this can be done the day before) – season it with salt and pepper then add to a medium saucepan on a high heat along the chicken crumbled stock cubes or pots and 1 litre of cold water. When the water begins to boil, lower the heat to a simmer and cook for 16 minutes, turning once halfway through cooking. Remove the chicken and set it aside to cool on a plate before shredding. If poaching the day before, store it in an airtight container overnight in the fridge, ready to add at step 3. Reserve the stock that the chicken was poached in, also for adding at step 3.
- Melt the butter over a medium to low heat in a large saucepan or casserole. Add the chopped onion, carrots and celery, and cook for 5 minutes, stirring occasionally, until tender. Then, add the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the stock, stirring constantly, to obtain a smooth consistency and then add the shredded chicken and bouquet garni. Bring to a simmer and cook for 15 minutes, stirring occasionally. Remove the pan from the heat and stir in the cream. Return the pan to the heat, bring to a simmer and cook for 5 minutes. Remove the bouquet garni and check the seasoning, adding salt and freshly ground black pepper, to taste.
Notes
- Alternative vegetables - try adding small chunks of potato, peas, sweetcorn or leeks. Try seasonal swaps like butternut squash or kale in the winter months.
- Cream alternatives - for a lighter version, try evaporated milk or Greek yogurt.
- Extra protein - try adding white beans like cannellini or butter beans, or diced ham.
- This cream of chicken and vegetable soup recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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