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, nourishing meal for children. To adapt the soup for toddlers or babies, leave out the salt and choose salt-reduced or no-salt chicken 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 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.
Chicken stock – Use salt-reduced or salt-free 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 Creamy Chicken and Vegetable Soup
To start, 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!
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!
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker 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 comforting soup recipes? Try this potato, cauliflower and leek 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 MainsIngredients
- 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
- 1/4 tsp salt for family over 12 months
- 1/2 tsp black pepper
- 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
Instructions
- Finely chop 1 brown/yellow onion, 1 carrot and 1 celery stick. Mince or finely chop 2 garlic cloves.
- Heat 1 tbs 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, 385 g chicken breast, 1/4 tsp salt and 1/2 tsp black pepper. Stir well. Sauté until chicken is lightly browned.
- Add 3 cups chicken stock/broth and 1/2 cup 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 1/3 cup thickened cream and stir. Adjust seasoning if needed and serve.
Thermomix Instructions
- Put 1 brown/yellow onion, 1 carrot, 1 celery stick and 2 garlic cloves into the mixing bowl. Chop 4 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 tbs olive oil to the mixing bowl. Cook for 5 minutes, 100°C, speed 1, MC off. Scrape down the mixing bowl.
- Add 385 g chicken breast, 1/4 tsp salt and 1/2 tsp black pepper to the mixing bowl. Cook for 1 minute, 100°C, speed 1, reverse, MC off.
- Add 3 cups chicken stock/broth and 1/2 cup 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 1/3 cup thickened cream and stir 20 seconds, speed 1, MC on. Adjust seasoning if needed and serve.
Recipe Notes
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
