17/06/2026
Creamy Chicken and Vegetable Soup
A comforting, creamy soup with tender chicken, carrots and herbs. Good for cold days or when you need something gentle.
Ingredients:
Serves 4 to 6
30 ml olive oil or butter
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
500 g chicken breast or thigh fillets, diced
1.5 litres chicken stock
125 ml fresh cream or 250 ml full cream milk
10 ml fresh thyme leaves, or 5 ml dried thyme
10 ml chopped fresh parsley
Salt to taste
Black pepper to taste
Method:
1. Sauté the vegetables
Heat oil or butter in a large pot over medium heat. Add onion, carrots and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute more until fragrant.
2. Cook the chicken
Add diced chicken to the pot. Season with a little salt and pepper. Cook 5 minutes, stirring, until chicken is no longer pink. A rotisserie chicken also works well.
3. Simmer the soup
Pour in chicken stock. Add thyme. Bring to a gentle boil, then reduce heat and simmer 15 minutes until chicken is cooked and carrots are tender.
4. Make it creamy
Reduce heat to low. Stir in cream or milk. Do not boil once cream is added or it may split. Simmer 3 more minutes.
5. Finish and serve
Remove from heat. Stir in parsley. Taste and adjust salt and pepper. Ladle into bowls and serve hot.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Dewald's Notes:
For a thicker soup, remove 1 cup of soup and blend it, then stir back in.
If using milk instead of cream, add 15 ml Maizena mixed with 30 ml cold water to help thicken.
Leftover roast chicken works well here. Add it in step 4 so it just heats through.
Enjoy!
Source Dewald’s Kitchen
