Creamy Chicken and Vegetable Soup
A hearty bowl of comforting chicken soup with carrots, celery, and potatoes, finished with a velvety cream and herb finish. This french-inspired chicken ready in about 75 minutes pairs chicken thighs, medium, sliced carrots, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 3 medium, sliced carrots
- 2 cups chopped celery stalks
- 2 medium, diced potatoes
- 1 medium, diced onion
- 2 minced garlic cloves
- 4 cups broth
- 1 cup heavy cream
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and 2 minced garlic cloves; sauté for 3-4 minutes until softened.
- Step 2: Add 3 cups chopped celery stalks, 3 medium sliced carrots, and 2 medium diced potatoes. Cook for 5 minutes until vegetables begin to soften.
- Step 3: Add 1.5 lbs chicken thighs, 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until chicken is tender and vegetables are cooked through.
- Step 4: Using a spoon, shred cooked chicken into bite-sized pieces. Stir in 1 cup heavy cream and 1 tbsp chopped fresh thyme. Cook for 5 minutes until sauce thickens and coats the back of a spoon.
- Step 5: Adjust seasoning with additional salt and pepper. Ladle into bowls and garnish with additional thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Chicken and Vegetable Soup take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Chicken and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Creamy Chicken and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Chicken and Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Chicken and Vegetable Soup?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
