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Creamy Chicken Vegetable Soup Recipe

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4.3 from 70 reviews

This Creamy Chicken Vegetable Soup is a comforting and hearty dish perfect for any season. Made with tender shredded chicken, fresh vegetables, and vermicelli in a flavorful homemade broth, this soup is both nutritious and satisfying. The addition of all-purpose flour creates a luscious creamy texture without the use of cream. Garnished with fresh parsley, it's an easy-to-make recipe that serves as a perfect family meal.

Ingredients

Broth Ingredients

  • 1 Chicken breast
  • 6 peppercorns
  • 1 bay leaf
  • 1 onion, cut into quarters
  • Enough water to cover the chicken by 1 inch (approximately 6 cups)

Soup Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 large carrot, shredded
  • ½ tsp oregano
  • 1 tsp kosher salt
  • ¼ tsp black pepper (or to taste)
  • 2 tbsp all-purpose flour
  • ½ cup vermicelli
  • ½ cup parsley, chopped (for garnish)

Instructions

  1. Prepare the chicken broth: Place the chicken breast, peppercorns, bay leaf, and quartered onion in a saucepan or small pot. Add enough water to cover the chicken by about 1 inch. Bring to a boil over medium-high heat, then cover and simmer for 20-30 minutes until the chicken is fully cooked. Remove the chicken and reserve the broth. Discard the peppercorns, bay leaf, and onion.
  2. Shred the chicken: Allow the cooked chicken to cool slightly, then shred it into bite-sized pieces using two forks or your fingers.
  3. Sauté aromatics: In a separate large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Cook the vegetables: Add the chopped red bell pepper and shredded carrot to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
  5. Make the roux and add spices: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to combine. Cook the mixture for 2-3 minutes to develop a light roux. Then add the oregano, kosher salt, and black pepper. Gradually pour in the reserved chicken broth (approximately 6 cups), stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 20 minutes to thicken.
  6. Add vermicelli: Stir in the vermicelli, cover, and cook for another 10 minutes until the pasta is tender.
  7. Incorporate shredded chicken: Add the shredded chicken to the pot. Simmer the soup uncovered for an additional 10 minutes to allow flavors to meld.
  8. Serve: Ladle the warm soup into bowls and garnish with chopped parsley as desired. Enjoy your creamy chicken vegetable soup!

Notes

  • For a richer flavor, you can use chicken thighs instead of breasts.
  • If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • Feel free to add other vegetables such as celery or peas for extra nutrition.
  • If the soup becomes too thick, add additional broth or water to reach your preferred consistency.
  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.

Find it online: https://recipethrive.com/creamy-chicken-vegetable-soup-recipe/