Creamy Chicken and Vegetable Soup
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. It elevates common soup ingredients to gourmet levels you’d expect to find in your favorite cafe or restaurant. This soup will become a favorite and a recipe you return to again and again.
Servings: 4
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.
Nutrition
Calories: 446kcal | Carbohydrates: 12g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 794mg | Potassium: 554mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3774IU | Vitamin C: 12mg | Calcium: 354mg | Iron: 2mg