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Creamy Chicken and Vegetable Soup recipe

Creamy Chicken and Vegetable Soup recipe

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This soup is an all-in-one meal. Serve this hearty soup during the cold winter months.

93 people made this

IngredientsMakes: 6

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, finely chopped
  • 1 red pepper, diced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 2 litres chicken stock
  • 450g skinless, boneless chicken breast fillets, chopped
  • 1 (28.4g) packet Ranch dressing dip mix
  • 1 teaspoon crushed chillies
  • salt to taste
  • ground black pepper to taste
  • 225g processed cheese, such as Kraft singles, unwrapped and chopped
  • 450g frozen green beans
  • 50g butter
  • 4 tablespoons plain flour

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic and red pepper; cook until tender. Mix in potatoes, carrots and chicken stock. Bring to the boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with Ranch dressing dip mix, crushed chillies, salt and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
  3. Melt butter in a frying pan over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.


Ranch dressing dip mix can be purchased online.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (24)

by ann monyak

WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly added the broth. then followed recipe and added frozen peas and corn and little round noodles. Awsome only used half of the ranch dressing but gave a great flavor. thanks will make again.-20 Jan 2008

by Old Aunt Penny's

Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes.-20 Mar 2006

by sandy

We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicious. I have also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup.-26 Apr 2009

  • 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)

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.

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

Strain broth into a bowl. Cover and refrigerate.

Put the chicken in a bowl. Cover and refrigerate.

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.

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.

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

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

Add green onion and sauté for 1 minute longer.

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

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

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

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


Place frozen vegetables and onion into slow cooker. Whisk together soup, chicken broth and spices in a large bowl until well blended. Add to slow cooker place lid on slow cooker.

Cook on LOW for 4 to 5 hours OR on HIGH for 2 to 3 hours until vegetables are heated through.

Remove lid to allow steam to escape. Whisk together evaporated milk and flour in a medium bowl until well blended add to slow cooker. Gently stir in cubed chicken. Place lid on slow cooker cook 1 hour longer.

Cream of Chicken and Vegetable Soup

MELT butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, broth and onion salt. Heat through.

NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat 2% Milk and 1 can (14.5 fl. oz.) light or fat-free chicken broth. Proceed as above.

Nutrition Facts

Amount Per Serving
Servings: 6
Calories from Fat120
%Daily Value*
Total Fat 13g20%
Saturated Fat 8g40%
Cholesterol 75mg24%
Sodium 550mg23%
Carbohydrates 20g7%
Dietary Fiber 3g13%
Sugars 6g
Protein 19g
Vitamin A80%
Vitamin C15%
* Percent Daily Values are based on a 2,000 calorie diet.


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How to Make a Creamy Chicken Noodle Soup

To make this Creamy Chicken Noodle and Vegetable Soup, you'll need to chop up some aromatic vegetables such as onions, celery, carrots, and garlic.

Cook them in a bit of oil and butter and then add the chicken broth. When the broth is boiling, add the uncooked pasta to the pot.

While the noodles are cooking, in a separate small pot, combine the butter and flour and cook for a couple of minutes before slowly adding the milk. Make sure to whisk the creamy sauce to remove any lumps.

Add the mixture to the soup and let it simmer for a bit. Add the chopped rotisserie chicken, frozen peas and give it a stir. Adjust the seasoning and serve!

Easiest Way to Make Yummy Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys creamy chicken & veg soup + vegan option gf df ef sf nf recipe. To make vickys creamy chicken & veg soup + vegan option gf df ef sf nf you need 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF:

  1. Prepare of large diced carrots.
  2. Use of diced white potatos.
  3. You need of large broccoli head.
  4. Get of chopped onion.
  5. Get of chopped leek.
  6. You need of sweetcorn.
  7. Prepare of garden peas.
  8. Get of vegetable stock.
  9. Take of chicken stock or more veggie stock.
  10. Use of chicken breast fillet or soaked haricot beans.

Instructions to make Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF:

  1. Put everything in a soup pan and bring to boil. Boil for half an hour then take off the heat.
  2. Let stand and cool a little bit with lid on, remove the chicken and shred it.
  3. Puree 3/4 of the soup and stir the shredded chicken back in.
  4. Add salt and pepper to taste. You can leave the chicken out and the soup will still be as lovely if you only use vegetable stock. Use a tin of haricot beans in it's place. Blend the soup then add the beans in to heat through.

If you find this Vickys Creamy Chicken & Veg Soup + Vegan Option GF DF EF SF NF recipe useful please share it to your close friends or family, thank you and good luck.

  • cooked grains such as brown rice, quinoa, or farro 2 1/2 cup 2 1/2 cup
  • cooked chicken (chopped) 1 lb (about 3 cups) 1 lb (about 3 cups)
  • salt 1/4 tsp 1/4 tsp
  • nonstarchy vegetables such as broccoli, asparagus, zucchini, etc (fresh, frozen, or precooked) 1 lb (about 3 1/2 cups) 1 lb (about 3 1/2 cups)
  • creamy mushroom or broccoli soup (*not condensed—see note) 2 1/2 cup 2 1/2 cup
  • shredded cheese such as cheddar, jack, or Gruyére 3/4 cup 3/4 cup

Chop-Free Chili

Budget-Friendly Kale and Sausage Sauté

Ramen-Style Ginger Chicken Noodle Soup

Ratings & Reviews

So easy!

Browned the chicken with a little EVOO, minced garlic, and yellow onion. Everything else was according to the recipe. Turned out DELICIOUS with a side of Jasmine rice. :-)

Creamy Chicken Stir-Fry

This has been an old favorite with the whole family, easy and deeelicious! :)

Creamy Chicken Stir-Fry

OMG! This recipe really was so easy and quick! I had no idea what to do with that canned mushroom soup and this was definitely was the perfect recipe. I had all ingredients on hand. I will be making this one again.

Creamy Chicken Stir-Fry

It's outstanding. Thank you so much.

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To make creamy chicken and vegetable soup, you’ll need:

  • four big handfuls of shredded/chopped chicken – use leftovers from a roast, or follow our recipe here to slow cook / Instant pot it
  • two cloves of garlic, minced (save your fingers with one of these)
  • two large chopped onions
  • one large green pepper
  • one large red pepper
  • 1 stick of celery
  • one large leek
  • two large carrots cut into thin matchsticks, or sliced thinly
  • 1.25l of chicken stock
  • 1 tsp of hot sauce (google it, you can buy it in any supermarket, or leave it out)
  • half a teaspoon of dark soy sauce
  • one big bag of spinach
  • a couple of ‘nests’ of dried egg noodles
  • 220g of Philadelphia Lightest (2xHEA)

Damn, this is simple – add whatever veg you want, change it out, do what you like! Also, if you’re planning on stocking up on chicken, don’t forget you can build your own hampers with Musclefood now – so many chicken deals, just look!


  • 300 grams Chicken breasts , boneless
  • 4 cups Lukewarm Water
  • 1 Onion , chopped
  • 2 clove Garlic , finely chopped
  • 2 Stalks Celery , roughly cut into pieces
  • 2 Carrots (Gajjar) , cut into half and diced
  • 1/4 cup Green peas (Matar) , steamed
  • 1 Sweet Potato , boiled and pureed
  • 50 grams Green beans (French Beans) , cut into 1 inch pieces
  • 40 grams Rolled Oats Or Instant Oats
  • 1 teaspoon Black pepper powder , crushed
  • 2 inch Cinnamon Stick (Dalchini)
  • 2 Bay leaves (tej patta)
  • Salt , to taste
  • 1 Lemon juice
  • 1 teaspoon Oil
  • 1/4 cup Parsley leaves , finely chopped

How to Make Creamy Chicken Mushroom Soup

  1. Start by sautéing the onions and garlic.
  2. Add chicken and cook until brown and fragrant. This is what adds flavor to the soup.
  3. Add the mushrooms and sauté with the chicken. Read recipe details below in the recipe box and step by step photos.

Add some crusty bread to dip into the soup or serve the soup in bread bowls to make it a complete meal. This soup is clean tasting without any thickeners or corn starch in it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

This recipe was originally published in 2014 and re-published in 2020 with new photos and an awesome video!


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