Creamy chicken and vegetable soup
This creamy chicken and vegetable soup is UNBELIEVABLY delicious, and really easy to make. The creamy liquid is absolutely divine, and along with lean chicken breast and a variety of vegetables, this is a filling and healthy dinner recipe.
Servings: 4
Calories: 339kcal
Cost: Cheap
Ingredients
- 2 chicken breast fillets
- 1 small onion
- 3 garlic cloves
- 3 celery sticks
- 200 g carrots
- 450 g potatoes
- 100 g peas
- 500 ml water
- 2 stock cubes
- 150 ml double cream (US: heavy cream)
Instructions
- Prepare the chicken and vegetables. Carefully use separate equipment for raw meat and vegetables to avoid cross contamination! Dice chicken, celery, carrots and peeled potatoes, and finely chop the onion and garlic. I like to leave my vegetables in small, bite sized pieces.
- Heat the oil in a large pot, then add the diced chicken. Season with a pinch of salt and pepper, and leave the chicken to cook while stirring occasionally until it's completely white in colour on the outside. Then, remove it from the heat and set aside.
- Add finely chopped garlic and onion to the empty pot, along with more oil if needed. Saute until the onion is soft and translucent, typically 3-5 minutes.
- Then, add diced carrots, potatoes and celery along with water and the stock cubes. Bring the soup to a boil, then reduce it to a simmer. Allow the vegetables to boil until they are tender enough to push a fork through with little resistance. This takes 15-20 minutes, depending on the size of the chunks.
- Add peas (if using tinned, drain off the water), double cream (US: heavy cream) and the cooked chicken to the soup and remove it from the heat. Leave it to sit for a few minutes to allow the new ingredients to heat through. Prevent the cream to start boiling, as this might cause it to split.
- Serve the soup hot along with your favourite side dishes.
Notes
Can this be made without cream? – Absolutely! Make it following instructions but omit the cream for a broth based, dairy free and lighter alternative. You can also substitute creme fraiche for the cream.
Can the soup be made vegetarian? – Yes! just leave out the chicken for a tasty vegetarian vegetable soup.
Leftovers
Leftover creamy chicken and vegetable soup can be stored in airtight containers in the fridge for up to 3 days. Reheat it on low temperature in the microwave or on the stovetop. Use low heat to prevent the cream from boiling, as this can cause the cream to split. This soup is unfortnately not suitable for freezing, as thawing frozen cream will also make it split. If you would like to make this soup ahead for freezer meals, please omit the cream. The cream can then be added to the chicken and vegetable soup as you are reheating it before serving.Top tips and substitutions
- Feel free to substitute any vegetables to suit your preferences. Try using sweetcorn, sweet potatoes, broccoli, cauliflower, courgette or green beans.
- Only stir in the double cream / heavy cream towards the end of the cooking time, and keep it from boiling. This will prevent it from splitting.
- You can use leftover shredded chicken in place of the chicken breasts. Simply add it towards the end of the cooking time to make sure the chicken is warm throughout before serving.
- Serve the soup as is, or with some lovely crusty bread.
Nutrition
Calories: 339kcal | Carbohydrates: 33g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 612mg | Potassium: 981mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9126IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 2mg