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If you love chicken and veggie soup, you will adore this incredibly Creamy Chicken and Vegetable Soup. An assortment of vegetables, chicken and broth come together with cream cheese, cream and cheddar cheese for the best chicken vegetable soup you have ever tasted.
Hearty and filling, creamy chicken and vegetable soup is a standard comfort food meal. This chicken and veggie soup is loaded with creamy, cheesy goodness making it the best chicken vegetable soup you will ever taste. This recipe isn’t diet food, but it is loaded with protein and vegetables. Serve it in a bread bowl or a much for a creamy chicken vegetable soup meal that will make you feel cozy and warm.
If you love creamy chicken, try my Creamy Chicken Alfredo Lasagna or Creamy Chicken Florentine.
Why You’ll Love This Creamy Chicken Vegetable Soup
- It’s SO creamy. Heavy cream, cream cheese and cheddar cheese team up to make this the creamiest, dreamiest bowl of chicken and veggie soup you will ever taste.
- It’s perfect for leftovers. Have you got leftover rotisserie chicken and assorted vegetables in the fridge? This soup is ideal for using up leftovers.
- It’s ideal for make-ahead lunches. Make a pot of soup and pack up individual portions for an easy, make-ahead lunch option.
Chicken Vegetable Soup Ingredients
- Olive Oil: Use your favorite light, neutral-flavored oil for sauteing.
- Onion: Diced yellow or sweet onion has a mild flavor. Use white or red onion if preferred.
- Garlic: Freshly minced garlic adds an earthy flavor and aroma.
- Vegetables: sliced celery, diced carrots and fresh or frozen (thawed) peas add flavor and body to the soup. Customize with your favorite vegetables.
- Cooked Chicken: Add shredded or chopped chicken. This is an excellent use for leftovers or rotisserie chicken.
- Chicken Broth: Broth is what makes a soup a soup. Use chicken broth for the most flavor but substitute vegetable broth or water if desired.
- Cream: a combination of cream cheese and heavy cream make this soup rich and luscious.
- Pasta: We added ditalini pasta but substituted any small pasta or use gluten free ditalini.
- Cheese: Shredded cheddar cheese adds flavor and creaminess.
- Seasoning: Add crushed red pepper flakes for some spice and season with salt and ground black pepper.
- Chopped Parsley: to garnish.
How To Make Creamy Chicken Vegetable Soup
- Saute the onions and garlic. Heat a 5 qt dutch oven over medium heat; add oil. Once the oil is heated, add in the onions and garlic. Cook till the onions turn translucent.
- Build the soup base. Add the chopped celery and carrots and cook for 3-5 minutes. Add in the shredded chicken along with the chicken broth. Allow the soup to come to a rolling boil.
- Add the cream. Stir in the cream cheese and heavy cream. Cook for 5-6 minutes until the cream cheese is completely melted.
- Add pasta and cheese. Add in the pasta, peas, and cheese, and cook for 10-12 minutes until pasta is cooked on a low flame.
- Season, garnish and serve. Once done, season the soup with red pepper flakes, salt, and pepper. Garnish the creamy chicken and vegetable soup with parsley and serve while it is still warm.
Tips To Make Chicken and Veggie Soup
- If using raw chicken, you must add enough time to allow the chicken to cook through before stirring in the cream cheese and heavy cream.
- Leftover chicken can be cubed or shredded.
- Customize with your favorite veggies.
- For extra goodness, stir in chopped spinach or kale just before serving.
- You can omit the pasta if desired.
- Use milk and half the cream cheese and cheddar cheese for a lighter soup.
- Add extra stock for a thinner soup that still has a creamy flavor.
Frequently Asked Questions
This soup base contains onions, garlic, carrots, celery and peas. You can customize the soup by adding mushrooms, diced potatoes, sweet corn, spinach, kale or your favorite vegetables.
Be sure to season the soup well with salt and pepper. You can also add fresh herbs like bay leaf, thyme, parsley, oregano or rosemary. Red pepper flakes give the soup a bit of heat but feel free to omit them for a less spicy soup.
Yes. If you want to make this soup without heavy cream, you can substitute half and half or whole milk and still have a creamy soup. Adding cream cheese and cheddar cheese makes the soup silky and luscious, but both can also be reduced, eliminated or swapped for lower fat cheese.
Store leftover soup in an airtight container in the fridge and use it within 3 days. The soup can be reheated on the stovetop or in the microwave. Stir several times while reheating.
While this soup can be frozen, I prefer not to as the cream and cheese can separate or become grainy upon thawing and reheating. The soup base can be frozen before adding the cream or pasta.
This soup is a filling meal in itself but you can serve it with a sandwich or salad. Try my Easy Sandwich Bread, Watermelon Cucumber Feta Salad or Mozzarella Caprese Salad Recipe.
More Soup Recipes
- Lebanese Chicken Lentil Soup
- White Chicken Lasagna Soup
- Easy Lasagna Soup
- Creamy Homemade Tomato Soup
- Homemade Vegetable Soup
- Lemon Chicken Orzo Soup
I hope you enjoy all the recipes I share with you, including this delicious chicken and veggie soup recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Chicken and Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 1 teaspoon garlic, minced
- ⅓ cup celery, sliced
- ½ cup carrots, diced
- 2 cups cooked chicken, shredded or chopped
- 2 cup chicken broth
- ½ cup cream cheese, at room temperature
- ½ cup heavy cream
- 1 cup uncooked ditalini pasta
- ½ cup peas, thawed
- 1 cup mild cheddar cheese, shredded
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Heat a 5 qt dutch oven over medium heat; add oil. Once the oil is heated, add in the onions and garlic. Cook till the onions turn translucent.
- Add the chopped celery and carrots and cook for 3-5 minutes. Add in the shredded chicken along with the chicken broth. Allow the soup to come to a rolling boil.
- Stir in the cream cheese and heavy cream. Cook for 5-6 minutes until the cream cheese is completely melted.
- Add in the pasta, peas, and cheese, and cook for 10-12 minutes until pasta is cooked on a low flame.
- Once done, season the soup with red pepper flakes, salt, and pepper.
- Garnish the creamy chicken and vegetable soup with parsley and serve while it is still warm.
Notes
- If using raw chicken, you must add enough time to allow the chicken to cook through before stirring in the cream cheese and heavy cream.
- Leftover chicken can be cubed or shredded.
- Customize with your favorite veggies.
- For extra goodness, stir in chopped spinach or kale just before serving.
- You can omit the pasta if desired.
- Use milk and half the cream cheese and cheddar cheese for a lighter soup.
- Add extra stock for a thinner soup that still has a creamy flavor.
