Creamy Chicken Vegetable Soup

Gail McIntosh


Love this soup. This is one of our favorites and is especially good on a cold and wintery day.


★★★★★ 2 votes

30 Min
30 Min


  • 3 Tbsp
  • 1/2 c
    onion, chopped
  • 2
    carrots, chopped
  • 1 medium
    potato, cubed
  • 1
    celery stalk, chopped
  • 1/2 c
  • 1/2 tsp
  • 1/4 tsp
  • 4 c
    chicken broth
  • 12 oz
  • 2 medium
    cooked chicken breasts, diced
  • 1 c
    frozen peas
  • 1 c
    frozen corn

How to Make Creamy Chicken Vegetable Soup


  1. Melt butter in a Dutch oven. Add the onion, carrots, potato, and celery; cook and stir for 5-7 minutes until vegetables are tender. Stir in flour, salt, and pepper until blended. Gradually whisk in broth and milk. Bring to a boil while stirring. Reduce heat to low, stirring occasionally, and simmer for 20-30 minutes. Stir in chicken, peas, and corn until heated through. Enjoy!

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About Creamy Chicken Vegetable Soup

Course/Dish: Cream Soups
Other Tag: Healthy

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