Creamy Chicken Soup
This Creamy Chicken Soup is a hearty, nutritious dinner that is ready in about 30 minutes. The leftovers are even better for a comfort food lunch the next day!
Creamy Chicken Soup
The weather is getting cooler, so that can only mean one thing- soup! This is the BEST Creamy Chicken Soup recipe. It’s quick, rich, and perfectly comforting. This chicken and vegetable soup will warm you to your bones, which is exactly what you want when it’s chilly out. Shredded chicken is combined with fresh carrots, peas, onion, bell pepper, celery and spinach, so this soup is packed with vegetables. This family favorite, healthy soup is a meal you can feel great about serving!
The chicken and vegetables are cooked in a garlic Italian base and mixed with poultry seasoning and chicken broth. Then everything is combined with heavy cream and cream cheese to make the perfect luscious, savory bowl of soup! Every bite of this Creamy Chicken Soup is velvety, hearty and just incredibly satisfying. This soup comes together in 30 minutes and you only need one pot to make it! You can whip this together on a weeknight in a flash. This chicken and vegetable soup is also low carb and keto- there’s about 5 net carbs per bowl!
Ingredients in Chicken and Vegetable Soup
As always, here is a quick overview of the ingredients used in our Creamy Chicken Soup recipe. For exact measurements and nutrition facts, just scroll to the printable recipe card at the bottom of the page.
- Butter – This is what we’ll sauté the veggies in. Feel free to swap out for olive oil, coconut oil, ghee, or whatever oil you prefer.
- Garlic, onion, carrots, bell pepper, celery, peas, spinach – These hearty vegetables add tons of fiber, vitamins, and minerals while also adding tons of flavor.
- Chicken – I used boneless, skinless chicken breasts, but you could easily use chicken thighs or tenderloins if that’s what you have. To use up leftover rotisserie chicken and save time, you could toss in precooked, shredded chicken instead.
- Poultry seasoning and Italian seasoning – These two blends add the perfect taste with barely any work. If you don’t have these, you’ll want to add dried sage, thyme, rosemary, marjoram, oregano, basil, black pepper, maybe even a bit of herbs de Provence.
- Chicken broth, heavy cream, and cream cheese – This is what makes the soup so creamy! Make sure to let your cream cheese sit out about an hour before making the soup so it’s soft and can smoothly melt into the soup.
You may want garnishes like shredded parmesan cheese, fresh parsley or other herbs, flaky sea salt, cracked pepper, or red pepper flakes.
How do I make this Creamy Chicken Soup recipe?
This Chicken Vegetable Soup is ready in only a few simple steps! Follow this simple step-by-step guide.
Sauté vegetables and simmer with chicken
Heat a large pot or dutch oven to medium heat and add olive oil or butter. Saute the garlic, onion, celery, bell pepper and carrots for 3-4 minutes, or until tender. Add your chicken, poultry seasoning, Italian seasoning and chicken broth. Bring to a simmer, cover and lower heat to medium low. Cook the soup for 30 minutes.
Shred chicken & add creamy ingredients
Remove the cooked chicken from the soup pot and set aside for a moment. Lower heat to low, then stir in your heavy cream and softened cream cheese, whisking until completely smooth. Shred your chicken with two forks, then add it back into the soup.
Add spinach and peas
Stir in your spinach and peas. Once your spinach has wilted and your peas are warmed through, you are ready to serve! We like to garnish with shredded parmesan, a sprinkle of flaky salt, a bit of cracked pepper, and some chopped fresh parsley or thyme.
What should I serve with this Chicken Vegetable Soup?
This deliciously creamy soup is a one-pot wonder that doesn’t need any sides! However, you could add one of your favorite salads or a good, crusty bread to stretch the meal further. To keep it low-carb, try these Cheddar Garlic Biscuits — They are the perfect keto version of those cheddar garlic biscuits from Red Lobster!
How to Store and Reheat this Creamy Chicken Vegetable Soup
To store this soup, keep in a plastic or glass airtight container. Keep in the fridge for up to four days. You can reheat this soup in two different ways- on the stove top or the microwave. In the microwave, place in a bowl and cover. Warm in 30 second increments until warm enough for you. On the stove top, add to a pot and heat over medium heat until warmed through.
Tips for the BEST Chicken Vegetable Soup recipe
- Chop the veggies nice and small so you get a bit in every single bite.
- Make sure the cream cheese is softened so it melts smoothly into the soup.
- Make sure you whisk the cream cheese and heavy cream well so it creates a perfect, smooth texture.
- The last step is to add the spinach and peas to the soup. Make sure the peas have warmed through and the spinach has wilted before serving.
- Serve with good quality parmesan or asiago cheese!
- If you know that you are planning on making this soup on a night when your house is especially crazy, prep your veggies in advance! This way you just need to add everything to the pot and let it cook.
Chicken Soup FAQ’s
Yes, this creamy chicken soup fits into tons of dietary requirements! We left out the flour, so it is gluten-free. There are no eggs or nut products used as well, so we avoid those common allergies. There is no pasta, rice, or cornstarch, so it’s low-carb and keto-friendly, too!
Feel free to replace the heavy cream, cream cheese, and butter with plant-based products to make this dairy-free. You can even use vegetable broth and Impossible chicken to make this vegetarian! Completing all of these swaps would make this a delicious vegan soup.
Healthy Soup Recipes
Get the Recipe: Creamy Chicken Soup
Ingredients
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 cup bell pepper, chopped
- 1 1/2 cup celery, chopped
- 1 1/2 pounds chicken breast
- 1 tablespoon each poultry seasoning and Italian seasoning
- 3 cups chicken broth
- 1/4 cup heavy cream
- 8 ounces ounces cream cheese, softened
- 2 cups fresh spinach, chopped
- 1/4 cup green peas, thawed
Instructions
- Heat a large pot or dutch oven to medium heat. Add the olive oil and saute the garlic, onion, celery, bell pepper, and carrots 3-4 minutes until tender.
- Add the chicken to the pot, top with the poultry and Italian seasoning and chicken broth. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.
- Allow the soup to cook 30 minutes, stirring occasionally. When the chicken is tender and cooked through remove from the pot and shred.
- While the chicken is on the cutting board add the heavy cream and softened cream cheese. Whisk until the cream cheese has dissolved.
- Stir in the chopped spinach, green peas and shredded chicken. Place the lid on the soup and allow the spinach and peas to warm through. Stir and serve when the spinach has wilted.
- Serve with shredded parmesan and add salt and pepper to taste.
Can I make it in the crockpot?
I would love gluten-free recipes
Hi Janet, luckily, all of our recipes are gluten-free!