Creamy chicken vegetable soup is hearty and filling, made with rotisserie chicken, nutritious veggies, and a thick and creamy soup base. Made in a single pot in 30 minutes, it makes a great weeknight comfort meal!
Recipe summary
Flavor/texture: Creamy, homemade soup base is filled with tender veggies and shredded rotisserie chicken. It has a mild flavor the entire family will enjoy.
Ready in 30 minutes: It's made in a single pot on the stovetop for easy kitchen cleanup!
Serves: 4 people
Similar to: Vegetable Orzo Soup, Broccoli Cheddar Zucchini Soup
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Ingredients and substitutions
- Rotisserie chicken - One shredded rotisserie chicken makes this recipe easy to prepare on a busy weeknight. Rotisserie chicken can be substituted with about 16 ounces of cooked and shredded lightly seasoned chicken.
- Veggies - Onion, celery, and carrot create a flavor base, also known as mirepoix, for your soup. I do not recommend substituting these ingredients. Zucchini adds vitamins, minerals, antioxidants, and fiber to your soup. Zucchini can be substituted with chopped broccoli, green beans, cauliflower, or summer squash if desired. Feel free to add your favorite vegetables.
- Broth - Chicken broth works best in this recipe, but can be substituted with vegetable broth if desired.
- Garlic - If you don't have fresh garlic cloves on hand, I recommend substituting two cloves of garlic with ½ teaspoon of garlic powder. Jarred garlic can add a harsh flavor to your soup.
- Unsalted butter - Can be substituted with salted butter (cut the listed salt in half).
- Seasoning - Salt, pepper, and thyme season your soup and add depth of flavor. Thyme could be substituted with oregano or basil if desired.
- All-purpose flour - Thickens your soup by creating a roux with the butter.
- Milk - I used whole milk for a thick and creamy soup. Lower fat milks, like 1% or skim milk, will make your soup thinner and less creamy.
How to make soup
- Sauté aromatics in a stock pot until they begin to brown.
- Add flour to create a roux and cook for another minute.
- Add broth, milk, seasoning, and zucchini and bring to a simmer.
- Cook until zucchini is fork tender. Stir in shredded chicken, remove from heat, and serve.
Tips and tricks
Dairy variations - This recipe calls for two cups of whole milk, which makes you roux-thickened soup base creamy. For an even creamier soup, substitute the milk with half & half, or substitute one cup of milk with one cup of heavy cream.
Dice veggies - Try your best to dice veggies to a similar size. This helps them cook at the same rate and makes it easier to eat.
Whisking is important - Don't forget to whisk together your liquids and roux. Whisking removes lumps and makes your soup creamy and smooth.
Frequently asked questions
No, cream based soups don't freeze well and tend to separate when thawed.
Leftovers will keep for 3-4 days in the refrigerator and reheat well on the stovetop or in the microwave.
📖 Recipe
Creamy Chicken Vegetable Soup
Ingredients
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- ¼ cup all-purpose flour
- 16 ounces chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- 1 medium zucchini, diced
- 16 ounces whole milk
- 1 rotisserie chicken, meat shredded, skin and bones discarded
Instructions
- In a stock pot over medium heat, melt butter. Add onion, carrot, and celery and cook until edges begin to lightly brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
- Add flour and toss to coat vegetables. Cook for 1 minute. Whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Add salt, pepper, thyme, zucchini, and milk, stirring to incorporate.
- Bring to a simmer, cover, and reduce heat to low. Simmer for about 4 to 5 minutes, or until zucchini is softened to your liking. Stir in shredded rotisserie chicken.
- Remove from heat and serve.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and reheat well on the stovetop or in the microwave.
- Veggie substitutes: Zucchini can be substituted with your favorite vegetables, like green beans, chopped broccoli or cauliflower, or yellow squash.
- Creaminess: Substitute 1 cup of milk with heavy cream for a richer soup. Or substitute all of the milk with half & half.
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