Recipe for Easy Chicken Vegetable Soup
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Chicken soup is found in nearly every culture, made in a variety of ways. This recipe for chicken vegetable soup is just one version and probably leans American resembling the filling of a chicken pot pie without the pie crust and a little more broth. In fact, this recipe for chicken pot pie is what inspired me.
Made with my own roasted chicken (for an amazing texture), fresh vegetables, boxed organic broth and a little bit of heavy cream that brings it home and adds that little bit of extra gut-sticking satisfaction. You could also make your own chicken stock and I have a great recipe here with ten tips.
As I was making the filling, I kept tasting and thinking with a little more broth and a few tweaks, this could be an amazing chicken vegetable soup.
I purchased these soup crocks for my recent French onion soup recipe and we’ve used them for all kinds of things. I highly recommend them.
I swapped out the rutabagas for cauliflower which ended up being a great choice. I skipped the wine and cut back on the heavy cream. If you’re watching your carbs, you could also limit the carrots but I think a couple of carrots in a soup does make a difference.
Ingredients for Recipe for Chicken Vegetable Soup
- Chicken Breasts, Shredded
- Cauliflower
- Onions
- Celery
- Carrots
- Boxed Organic Chicken Broth
- Peas
- Herbs, Bay Leaf
- Heavy Cream (this is an option I like for a creamier soup)
More Chicken Soups from Spinach Tiger
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Chicken Vegetable Soup
Ingredients
Chicken Vegetable Soup
- 4 tablespoons cold butter
- 1 tablespoon olive oil or avocado oil
- 3 carrots peeled, diced
- 1 small onion diced
- 2 celery stalks diced
- 2 cup cauliflower florets
- 1 cup frozen peas
- 1 teaspoon umami seasoning Trader Joe's (see notes)
- 1 teaspoon fresh thyme (4 sprigs)
- 1 bay leaf
- 8 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream Optional for a creamier soup
- 2 cooked chicken breasts, shredded See Recipe below
Baked Chicken Breasts on Bone (Method 1)
- 2 chicken breasts on bone with skin
- 1 teaspoon salt
Instructions
Baked Chicken Breasts
- Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.
Make Chicken Vegetable Soup
- Trim leek and wash, using only white part.
- Peel and dice celery and carrots.
- Cut cauliflower into bite sized florets.
- Melt butter and oil in dutch oven or pot of your choice.
- Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).
- Add fresh herbs of choice. Add bay leaf.
- Season with salt, pepper, umami seasoning (if you have it).
- Stir in chicken broth.
- Once chicken broth is warmed through about twenty minutes, add in optional heavy cream. It's okay to skip.
- Add in chicken, frozen peas.
- Season as needed with salt and pepper. Serve once peas are cooked through.
Notes
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