Creamy Chicken and Vegetable Soup is a delicious, chunky soup that’s hearty and wholesome. This soup combines tender bites of chicken, a medley of vegetables and legumes, and a flavourful, creamy broth. Perfect for any season, this creamy chicken soup is a go-to for a cozy family dinner. Plus, it’s easily made in about 35 minutes and perfect for making ahead.
Making chicken soup for babies and toddlers
This Creamy Chicken and Vegetable Soup recipe makes a satisfying, nutritious meal for children. To adapt the soup for toddlers or babies, leave out the salt and choose salt-reduced or no-salt stock/broth. It’s a chunky soup, so you might like to puree it for young children to make it easier to eat. You can also serve it with homemade croutons (if your kids are old enough and they won’t pose a choking hazard) or toast fingers for dipping. Always ensure safety with hot liquids by serving the soup warm or at room temperature to children. Check out this blog post for more tips on serving soup to babies and toddlers.
Ingredients in Creamy Chicken and Vegetable Soup
This easy chicken soup recipe needs just a few fresh ingredients and pantry staples:
Chicken – Fresh chicken breast, diced very small.
Onion, carrot and celery – The vegetable base for flavour and texture.
Garlic – Substitute the garlic cloves for 2 tsp minced garlic if needed.
Olive oil – For sautéing the vegetables.
Soup mix – I use a soup mix blend of split peas, barley and lentils. It adds nutrition and heartiness to the soup.
Stock – Use no-salt or salt-reduced chicken stock/chicken broth if serving to babies or toddlers [1].
Cream – I use thickened cream, but pure cream would work too.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
How to make this creamy chicken soup
Thermomixer? Like so many Thermomix soup recipes, this creamy vegetable chicken soup is easy to make in the machine. Firstly, chop and sauté the garlic, onion, carrot and celery in olive oil to create the flavour base. Add the chicken, salt and pepper and sauté for another minute. Then add the stock/broth and soup mix, and cook for 25 minutes. Lastly, stir through the cream. Serve and enjoy!
Conventional cook? Finely chop the garlic, onion, carrot and celery by hand. On the stovetop over medium-high heat, sauté the vegetables in olive oil to create the flavour base. Add the chicken, salt and pepper and sauté for another minute. Then add the stock/broth and soup mix, and cook for 30 minutes. Lastly, stir through the cream. Serve and enjoy!
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing
This Creamy Chicken and Vegetable Soup can be stored in an airtight container in the refrigerator for up to 5 days, or for up to 3 months in the freezer.
As with many soups, it’s perfect for preparing in advance for a quick weeknight dinner or a week’s worth of lunches. A mug of soup for lunch on a chilly day is the ultimate comfort!
Looking for more Thermomix soup recipes (with regular instructions too)? Try this Potato, Leek and Cauliflower Soup. It’s a hearty vegetable soup, blended to be thick and creamy.
If you make this Creamy Chicken and Vegetable Soup, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for soup recipes for babies and toddlers, as well as the whole family.
Happy cooking,
Chloe x
Creamy Chicken and Vegetable Soup
Category: Family MainsTap or hover to scale
Ingredients
- 1 brown/yellow onion peeled (Thermomixers: quartered)
- 1 carrot peeled (Thermomixers: roughly chopped)
- 1 celery stick (Thermomixers: roughly chopped)
- 2 garlic cloves peeled
- 1 tbs olive oil
- 385 g chicken breast diced very small
- 1/2 tsp black pepper
- 1/4 tsp salt for family over 12 months
- 3 cups chicken stock/broth no salt or salt reduced (Note 1)
- 1/2 cup soup mix rinsed and drained
- 1/3 cup thickened cream
Thermo Cooker Instructions
- Put the onion, carrot, celery and garlic into the mixing bowl. Chop 4 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add olive oil to the mixing bowl. Cook for 5 minutes, 100°C, speed 1, MC off. Scrape down the mixing bowl.
- Add chicken, salt and pepper to the mixing bowl. Cook for 1 minute, 100°C, speed 1, reverse, MC off.
- Add the stock/broth and soup mix to the mixing bowl. Cook for 25 minutes, 100°C, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Add cream and stir 20 seconds, speed 1, MC on. Adjust seasoning if needed and serve.
Conventional Instructions
- Finely chop the onion, carrot and celery. Mince or finely chop the garlic.
- Heat olive oil over a medium high heat in a large Dutch Oven or large saucepan with a lid.
- Sauté the onion, celery, carrot in the oil stirring occasionally, until soft.
- Add the garlic, chicken, salt and pepper. Stir well. Sauté until chicken is lightly browned.
- Add the chicken stock/broth and soup mix. Bring the soup to a boil. Reduce to a simmer and cover. Simmer for 30 minutes, stirring occasionally until soup mix is cooked.
- Add the cream and stir. Adjust seasoning if needed and serve.
Recipe Notes
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
