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!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 446kcal
Ingredients
¼cupunsalted butter
1mediumonion, diced
2carrots, diced
2celery ribs, diced
¼cupall-purpose flour
16ounceschicken broth
½teaspoonsalt
¼teaspoonpepper
½teaspoondried thyme
1mediumzucchini, diced
16ounceswhole milk
1rotisserie 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.