Cozy Creamy Vegetable & Chicken Soup

Ingredients For Cozy Creamy Vegetable & Chicken Soup

• 2 tbsp butter (or olive oil)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 1 cup frozen corn kernels

• 1 ½ cups cooked chicken, diced or shredded (rotisserie chicken works well)

• 4 cups chicken broth

• 1 cup milk (or half-and-half for extra creaminess)

• 2 tbsp all-purpose flour

• 1 tsp dried thyme

• ½ tsp dried parsley

• Salt and pepper, to taste

Instructions

1. Sauté Vegetables
   In a large pot or Dutch oven, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes).

2. Make the Base
   Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.

3. Add Broth & Simmer
   Slowly pour in chicken broth while stirring. Add thyme, parsley, and season with salt and pepper. Bring to a gentle simmer.

4. Add Chicken & Veggies
   Stir in chicken, peas, and corn. Let simmer for another 10 minutes to blend flavors.

5. Finish with Creaminess
   Pour in milk (or half-and-half) and stir. Simmer 5 more minutes, adjusting seasoning as needed.

6. Serve
   Ladle into bowls and serve hot with biscuits, crusty bread, or crackers.

Notes

• Flour Substitute: Use cornstarch (2 tbsp mixed with ¼ cup cold water) for a gluten-free version.

• Extra Flavor: Add a splash of white wine before adding the broth.

• Thicker Soup: Mash some of the veggies or add an extra tablespoon of flour.

Tips

• For a vegetarian version, swap chicken broth with vegetable broth and use diced potatoes instead of chicken.

• You can use rotisserie chicken to save time.

• Freeze leftovers for up to 2 months; reheat gently on the stove.

Servings

• Serves: 6

• Serving Size: 1 ½ cups

Nutritional Info (per serving, approximate)

• Calories: 260 kcal

• Protein: 17g

• Fat: 10g

• Carbohydrates: 24g

• Fiber: 4g

• Sodium: 720mg

Benefits

• Protein-rich from chicken

• High in fiber from vegetables

• Immune-boosting with vitamins A & C from carrots and peas

• Comfort food that’s also nutrient-dense

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients except milk and flour mixture, cook on low for 6 hours, stir in milk and thickener in the last 30 minutes.

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely. Just adjust cooking time for freshness.

Q: How can I make it dairy-free?
A: Use olive oil instead of butter and swap milk with coconut milk or almond milk.