Best 4 Rich Cream Of Chicken Soup With Vegetables Recipes

**Creamy, comforting, and packed with flavor, this rich cream of chicken soup with vegetables is the ultimate comfort food.** Made with a luscious blend of tender chicken, fresh vegetables, and a creamy broth, this hearty soup is perfect for a cozy meal on a chilly day. This recipe combines the classic flavors of creamy chicken soup with a medley of colorful vegetables, creating a symphony of taste and texture. With its velvety smooth texture and the comforting aroma of roasted chicken and herbs, this soup is sure to be a hit with the entire family. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next gathering, this rich cream of chicken soup with vegetables is the perfect choice.

**In addition to the classic cream of chicken soup recipe, this article also includes variations for a creamy chicken and wild rice soup and a vegan cream of chicken soup.** Each variation offers a unique twist on the classic, ensuring that there's a recipe for every palate and dietary preference. So, whether you're a seasoned home cook or just starting, this article has everything you need to create a delicious and satisfying cream of chicken soup that will warm your heart and soul.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN VEGETABLE SOUP

Creamy Chicken Vegetable Soup image

It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

Steps:

In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

RICH CREAM OF CHICKEN SOUP WITH VEGETABLES

Rich Cream of Chicken Soup With Vegetables image

I have made this a couple times now and it's time to make it again! From "The Big Book of Soups & Stews". I have used FF half and half and it turned out well.

Provided by Chicagoland Chef du

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 carrot, peel and chopped
4 ounces mushrooms, sliced
3 tablespoons all-purpose flour
3 cups chicken stock, sub. broth
1/4 teaspoon dried thyme
1 teaspoon salt (optional)
pepper, to taste
3/4 cup half-and-half, sub. FF half and half, see note
1 1/2 cups chicken breasts, cooked and diced, approx 2-3 1/2 breasts

Steps:

In a soup pot over medium heat, melt butter.
Add onion, celery, and carrot. Saute' for 2 minutes.
Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
Add flour and stir until bubbly.
Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
Reduce heat to medium-low.
Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.

CREAM OF CHICKEN SOUP

Cream of Chicken Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 first-course servings

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Steps:

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CREAMY CHICKEN AND VEGETABLES

Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

Tips:

To make the soup even richer, use half-and-half or heavy cream instead of milk.
For a vegetarian version of the soup, omit the chicken and use vegetable broth instead.
To add more vegetables to the soup, try adding diced carrots, celery, or potatoes.
For a more flavorful soup, use a variety of herbs and spices, such as thyme, rosemary, or sage.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This rich and creamy chicken soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.