Creamy Chicken and Vegetable Soup Recipe

Creamy chicken soup with croutons
Creamy Chicken and vegetable soup with rosemary Richard Nebesky/Getty Images
Prep: 20 mins
Cook: 82 mins
Total: 102 mins
Servings: 8 servings
Nutrition Facts (per serving)
909 Calories
54g Fat
24g Carbs
78g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 909
% Daily Value*
Total Fat 54g 69%
Saturated Fat 21g 105%
Cholesterol 267mg 89%
Sodium 1718mg 75%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Protein 78g
Calcium 180mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken soup is a creamy, delicious soup made with homemade stock, chicken breasts, and a variety of vegetables. To save time, cook the chicken and make the stock for this soup a day in advance.​

Feel free to purchase high-quality chicken stock to use with the cooked chicken breasts instead of homemade broth.


  • For the Stock:
  • 1 whole chicken (or about 3 1/2 pounds)
  • 8 cups chicken broth
  • Few sprigs rosemary (or about 1 teaspoon dried)
  • Few sprigs thyme (or about 1 teaspoon dried)
  • 1 clove garlic (sliced)
  • 1 carrot (cut into chunks)
  • 2 ribs celery (cut into chunks, with leaves)
  • 1 small onion (coarsely chopped)
  • For the Soup:
  • 1/4 cup butter
  • 2 shallots (minced)
  • 1 carrot (diced)
  • 2 ribs celery (diced)
  • 6 green onions (with green, thinly sliced)
  • 6 tablespoons flour
  • 6 cups reserved chicken broth
  • 1 cup frozen peas
  • 1 cup heavy cream
  • Dash of salt and pepper (to taste)

Steps to Make It


  1. In a large stockpot, combine the chicken parts with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion, and coarsely ground black pepper. Bring to a boil.

  2. Reduce heat to medium-low, cover, and simmer for about 1 hour.

  3. Strain broth into a bowl. Cover and refrigerate.

  4. Put the chicken in a bowl. Cover and refrigerate.

  5. When the broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl. Set aside until you need it for the soup.

  6. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate until you need it for the soup. Refrigerate or freeze the remaining chicken for another use, such as a casserole or chicken salad for sandwiches. 


  1. In a large saucepan or the same (cleaned) stockpot,  melt 1/4 cup butter over medium-low heat.

  2. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 to 7 minutes.

  3. Add green onion and sauté for 1 minute longer.

  4. Stir in flour until well blended. Continue to cook for 2 minutes, stirring constantly.

  5. Add the 6 cups reserved chicken broth to the flour mixture.

  6. Cook, stirring frequently, until the minced vegetables are just tender, about 10 minutes.

  7. Add the peas and diced chicken breast. Continue to cook for about 5 minutes longer.

  8. Add the heavy cream and stir to blend.

  9. Taste and add salt and pepper, as needed.