Creamy Chicken and Vegetable Soup
Creamy Chicken and Vegetable Soup is rich, comforting, and perfect for making the most of leftover cooked chicken. Made with mushrooms, mixed vegetables, and a creamy homemade broth, this easy soup comes together in minutes, making it an excellent choice for a quick lunch or a light family dinner. Serve it with warm bread for a satisfying meal.
Why You’ll Love This Recipe
- Perfect for lunch, dinner, or chilly days.
- A great way to use leftover cooked chicken.
- Rich and creamy without being complicated.
- Ready in about 30 minutes.
- Packed with vegetables.
Ingredient Notes
Frozen mixed vegetables work perfectly in this recipe and make preparation even quicker. I usually use button mushrooms, but any variety of mushrooms you enjoy will work just as well.
While Testing This Recipe…
These little tips made the soup even better:
- Leftover roasted or rotisserie chicken adds extra flavor.
- Stir continuously while adding the milk to keep the soup smooth.
- Don’t let the flour brown too much; it should simply cook long enough to remove the raw flour taste.
- Add the chicken near the end since it’s already cooked and only needs to heat through.
- Serve the soup with fresh bread for an easy and comforting meal.
Variations
- Omit the chicken and use vegetable stock for a delicious vegetarian version.
- Add a handful of spinach during the last few minutes of cooking.
- Sprinkle freshly chopped parsley before serving for extra freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. If the soup thickens after refrigeration, simply add a splash of milk or chicken stock while reheating.
Frequently Asked Questions
Can I use leftover rotisserie chicken?
Yes. This recipe is perfect for using leftover roasted or rotisserie chicken.
Can I freeze this soup?
Cream-based soups may separate slightly after freezing. If you do freeze it, stir well while reheating to bring the soup back together.
Can I use fresh vegetables?
Absolutely. Fresh mixed vegetables work just as well as frozen.
If you’re looking for more comforting meals made with chicken, be sure to try my Creamy Chicken and Mushroom Soup, Garlic Chicken Pasta, Low Calorie Chicken Alfredo, and Creamy Spinach Lentils. They’re all easy family-friendly recipes that are perfect for busy weeknights.
Creamy Chicken and Vegetable Soup
Ingredients
- 1 cup sliced button mushrooms
- ½ cup chicken, previously cooked and cut into bite size peices.
- 1 cup mixed vegetables chopped (fresh or frozen)
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- ½ teaspoon all spice
- ¼ teaspoon black pepper
- 1 ½ cup chicken stock
- 1 cup cold milk
- Salt to taste
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the mushrooms and mixed vegetables and sauté until the mushrooms are lightly browned.
- Stir in the flour and cook for about 2 minutes.
- Slowly pour in the cold milk while stirring continuously until smooth.
- Add the chicken stock and continue stirring until the soup begins to thicken.
- Stir in the cooked chicken, allspice, black pepper, and salt.
- Reduce the heat and let the soup simmer for about 5 minutes.
- If you'd like a thinner consistency, stir in a little hot water until the soup reaches your preferred thickness. Serve hot with your favorite bread.
- If you like this recipe, please share and rate it below.
Notes
- Leftover roasted or rotisserie chicken adds extra flavor.
- Stir continuously while adding the milk to keep the soup smooth.
- Don’t let the flour brown too much; it should simply cook long enough to remove the raw flour taste.
- Add the chicken near the end since it’s already cooked and only needs to heat through.
- Serve the soup with fresh bread for an easy and comforting meal.
Nutrition
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🍽 Complete Your Meal
Complete your meal with these homemade breads and delicious desserts.
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I wish this would be my lunch! It looks creamy and very tasty.
Thanks Angie, it is so filling, it can really replace a meal 🙂
I love mushroom soup & I love chicken soup but never thought of adding those two together!! Looks so yummy!
Hey Ami, I too love mushroom soup, but since I’m crazy about my protein I had to add the chicken 🙂
Oh, this soup is right up my alley, Muna! I love thick, creamy soups…but I hate that so many of them are loaded with heavy cream. (I mean I still eat them on occasion, but I’d much rather get a thick soup that uses milk!) I totally need a bowl (or mug!) of this for lunch today. Yum!!
Hi David, I know what you mean with soups full of cream. Hope you give my version a try 🙂
Slm, Amazing recipes, will try it.
Watching frm South Africa
This looks so delicious. My son would love this. And I definitely like creamy soups that call for a bit of milk and thickened rather than cups of cream. This is perfect for a cold winter day.
Thanks for stopping by Monica, I hope your son likes this soup.
I am a sucker for a creamy soup and this one looks delicious! I love how easy it is to make too.
That sounds really good. Homemade is definitely the way to go!
This looks tasty! I usually make chicken noodle soup with my leftover chicken, but this sounds like it would be nice change.
I didn’t have chicken noodle soup since long time, I will try to make some this weekend!
This sounds really good! I love the making soups and never thought to make cream soups like this before.
I’m sure you’ll love it, do go give it a try!
I love mushroom soup! It’s a favorite in our house.
I tried 6 different recipes of chicken soup this week for a restaurant. But this one truly does look interesting. Thankyou so much for the recipe. I love the amazing picture too.
Thanks so much for kind words, I hope it meets your expectations and that you enjoy it 🙂
It looks so creamy and flavorful! I will definitely make this!