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Recipes For Creamy Chicken Vegetable Soup

A creamy broth is what makes this soup feel so cozy and comforting. A combination of milk and flour make up a roux to thicken the broth without adding cream.

You can also omit the cream for a broth-based, dairy free option or even leave it out altogether for a lighter version.

1. Creamy Chicken Vegetable Soup

Soup is a classic comfort food that everyone loves. It’s easy to make, and it’s a healthy way to pack in those vegetables that are often overlooked. It’s also a great meal prep dish that always tastes better the next day when all of the flavors have had time to meld together!

This creamy chicken vegetable soup is the perfect dish to make on a cold day. It’s hearty and filling, and it’s a great dish to serve with some crusty bread to mop up all the broth!

You can use shredded chicken in this recipe, or you can cook up some fresh chicken breasts and add them to the pot at the same time. This will ensure that the chicken is cooked through and tender before adding it to the soup.

If you want a thicker soup, you can add a small amount of cornstarch at the start of cooking. Just dissolve 1 tablespoon of cornstarch with 2 teaspoons of water before mixing it in the soup. It will thicken up rather quickly, so don’t be afraid to do it if you need extra thickness!

I used chicken broth for this recipe, but you could substitute another type of good tasting broth such as beef or vegetable. You could also replace the milk with coconut milk for a dairy free version of this soup.

A delicious variation on the traditional cream of chicken soup, this soup is made with a variety of vegetables, including potatoes, and then is topped off with cream and shredded chicken. It’s a wonderful recipe to make on a cold winter’s day, and it’s perfect served with crusty bread for a complete meal.

The best thing about this creamy chicken vegetable soup is that it’s quick and easy to make! Just mix all of the ingredients together in a large saucepan, bring to a boil, and then simmer until the vegetables are tender and the soup is thick.

You can serve this delicious soup hot or warm, and it’s a great meal to have for lunch or dinner on a cold winter day! You can also store it in the freezer and reheat it later!

2. Chicken & Vegetable Soup with Noodles

If you’re looking for a quick and easy meal that’s sure to warm you up, look no further than creamy chicken vegetable soup. This delicious soup recipe is full of tender vegetables and chunks of chicken. It also has a hefty dose of spices to bring out the flavor of each component.

To start, melt butter in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, and garlic and cook, stirring often, until the vegetables are softened. Stir in flour and seasonings. Once the flour is incorporated into the vegetables, simmer for about 2 minutes.

Next, add broth and stir to combine. Once the soup comes to a boil, reduce the heat to a low simmer and cover.

Then, cook the soup until the vegetables are tender and the chicken is cooked through. You can use raw or cooked chicken in this soup. The extra time spent boiling the chicken in this soup creates a much more flavorful broth than simply adding pre-cooked chicken or shredded rotisserie chicken at the end of the cooking process.

When the soup is done, remove from heat and let sit for a few minutes to allow the flavors to blend. Then, ladle into bowls and serve with your favorite side dish.

To make the soup even creamier, you can add a pint of cream (US: half and half) to the soup. It will help to keep the consistency of the soup thick and creamy without adding too much fat to the dish.

You can make the soup ahead of time and store it in the fridge for up to 3 days. Then, reheat it on the stovetop and thin with extra chicken broth or water as needed to get to your desired consistency.

This soup makes for great leftovers! If you want to reheat it, add just enough additional chicken broth or water to thin out the soup and bring to a gentle boil before serving.

When storing leftovers, you should add the pasta separately as they can soak up the broth and become bloated, making them less appealing to eat. This happens with any pasta left in liquid and is an issue if you are planning on freezing this soup.

3. Creamy Vegetable Soup with Noodles

If you’re looking for a hearty and comforting soup, try this delicious recipe! It’s creamy without being too rich and has a tangy, zesty flavor that’s perfect for cozying up with on a cold winter’s day. It also makes a great meal-in-one, especially when topped with a green salad and crusty bread!

The best part about this recipe is that it’s easy to make. You just start with a few pantry staples and add in some fresh herbs to get a quick and satisfying meal on the table!

You can swap out the noodles for a whole variety of options: egg pasta, pasta shells or even rice. It’s also a good idea to swap out the chicken for other proteins, like tofu or mushrooms.

If you’d rather keep this soup vegetarian, use a non-dairy milk, such as almond or coconut. You could also use veggie broth or bouillon.

Once you’ve thrown all your ingredients together in the pot, it’s time to let everything cook until tender and aromatic. You’ll want to stir the soup often so it doesn’t stick or burn.

After the veggies have cooked down, you’ll want to add in some flour and seasonings to thicken things up. You’ll be adding a little of the chicken broth and some milk or half-and-half too, which will help bring all those flavors together.

Finally, you’ll need to add in the noodles and simmer uncovered until they are softened to your liking (ours took around 5 minutes). Then you can top it with fresh parsley and a sprinkle of ground black pepper!

This soup can be stored in the refrigerator for 2-3 days. If you’re planning on eating it later, be sure to reheat it before serving. This is because the cream-based soup isn’t a good candidate for freezing as it will cause the noodles to absorb the liquid and bloat.

If you’d prefer to eat this soup with a few extra vegetables, consider using some mixed frozen veggies. You can use a combination of peas, carrots and green beans for a complete vegetable-packed bowl.

4. Chicken & Vegetable Soup with Noodles

When you’re looking for a quick and easy soup recipe that’s hearty and satisfying, creamy chicken vegetable soup is an excellent choice. It has lots of flavor and is full of protein, veggies, and whole-wheat noodles that add heart-healthy fiber to your diet.

The recipe begins by melting butter in a large pot or dutch oven (at least 4 quarts). Add onion, carrots, and celery to the butter and cook until softened, about 5 minutes. Stir in garlic and flour. Continue to cook for a few minutes, stirring constantly.

Season with salt, pepper, thyme, and oregano. Next, add broth and potatoes. Mix well and reduce heat to low. Cover the pot and simmer until potatoes are tender, about 25 minutes.

After the broth and potatoes have cooked, you’ll need to mix in shredded chicken or rotisserie chicken (we stock it in 2 1/2-cup freezer bags) and a variety of frozen vegetables. Finally, you’ll want to mix in milk or half-and-half and noodles.

This is an easy, hearty soup that’s rich in flavor and full of fresh vegetables. It’s perfect for cold winter nights or as a light meal in warmer weather.

The soup also has a generous dose of mushrooms, which are loaded with essential vitamins and minerals that can help you fight off sickness. They’re also a good source of protein, which is important for avoiding hunger between meals.

A noodle soup is a great meal on its own, but it’s even better when it has a rich, hearty sauce that fills the bowl and keeps you fuller longer. We’ve made our creamy chicken vegetable soup with a thick, roux-based sauce that combines flour and broth for extra depth and texture.

You can make a roux with either vegetable oil or butter. The key is not to overcook the flour, which can seize up and result in a lumpy soup.

After the vegetable mixture has cooked and you’ve added the roux, you’ll need to mix in broth, potato, shredded chicken, and half-and-half. Simmer everything together for a few minutes, then taste the soup and adjust the seasonings if necessary.

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