Name: Hearty Chicken and Vegetable Soup With Creamy Broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 Tbsp. unsalted butter; 1/2 large yellow onion (chopped); 1-1/2 cups carrots (peeled and sliced carrots); 1 cup celery (thinly sliced); 4 cloves garlic (minced); 2-1/4 tsp. thyme (chopped); 5 Tbsp. all-purpose flour; 6 cups chicken broth; 1 lb. yellow potatoes (peeled and cubed); 1-3/4 tsp. kosher salt (plus more to taste); 3/4 tsp. pepper (plus more to taste); 1 bay leaf; 4 cups rotisserie chicken (shredded); 1 cup frozen peas; 1 cup frozen corn; 1 cup whole milk; 1/4 cup parsley (chopped)

This hearty chicken and vegetable soup is the kind of comforting, no-fail recipe you’ll want to keep in your regular rotation. A creamy, savory broth brings together tender potatoes, carrots, celery and shredded rotisserie chicken for a dish that feels both nostalgic and satisfying. Finished with fresh herbs and classic pantry staples, this one-pot soup delivers all the cozy flavors of a home-cooked meal without the extra fuss. It’s perfect for busy weeknights, casual family dinners or making ahead to enjoy throughout the week.

BRM - Chicken Pot Pie Soup - Image 2 - 1.0

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Hearty Chicken and Vegetable Soup With Creamy Broth

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Calories 607 kcal

Ingredients

5 Tbsp. unsalted butter
1/2 large yellow onion chopped
1-1/2 cups carrots peeled and sliced carrots
1 cup celery thinly sliced
4 cloves garlic minced
2-1/4 tsp. thyme chopped
5 Tbsp. all-purpose flour
6 cups chicken broth
1 lb. yellow potatoes peeled and cubed
1-3/4 tsp. kosher salt plus more to taste
3/4 tsp. pepper plus more to taste
1 bay leaf
4 cups rotisserie chicken shredded
1 cup frozen peas
1 cup frozen corn
1 cup whole milk
1/4 cup parsley chopped

Instructions

Melt butter in large pot set over medium-high heat. Once melted, add onions, carrots, celery and a few pinches of salt and pepper. Cook, stirring occasionally, until veggies are somewhat tender, about 8 minutes.
Add garlic and thyme and cook for about 1 minute, or until fragrant. Sprinkle flour over the veggies, stirring constantly and cook for 2 minutes, until golden.
Slowly mix in chicken broth, scraping off any browned bits on bottom of pan. Add potatoes, salt, pepper and bay leaf. Increase heat and bring to boil. Once boiling, adjust heat to bring to steady simmer and partially cover with lid. Let everything simmer while stirring often, for about 15 minutes, or until potatoes are fork tender.
Add chicken, peas, corn and milk and stir to combine. Increase heat slightly and bring to boil again, then reduce to simmer. Let simmer for 10–15 minutes before tasting, adding additional salt or pepper as needed. Stir in parsley just before serving and enjoy!