Homemade Creamy Chicken and Vegetable Soup

Creamy Chicken Soup with Croutons
Creamy Chicken Soup. Richard Nebesky/Lonely Planet Images/Getty Images
  • 102 mins
  • Prep: 20 mins,
  • Cook: 82 mins
  • Yield: 8 bowls (serves 8)
Ratings (5)

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 6 cups of good quality purchased chicken stock along with diced cooked chicken breasts.

What You'll Need

  • 1 chicken (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)
  • 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
  • 2 to 3 cups chicken breast (diced)
  • 1 cup heavy cream
  • Dash of salt and pepper, to taste

How 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 chicken in a bowl; cover and refrigerate.
  5. When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside.
  1. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate 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.
  5. Add the 6 cups reserved chicken broth.
  6. Cook, stirring frequently, until vegetables are just tender, about 10 minutes.
  7. Add peas and chicken; continue cooking for about 5 minutes longer.
  8. Stir in the heavy cream.
  9. Taste and add salt and pepper, as needed.