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Creamy Chicken Vegetable Soup Recipe

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4.3 from 73 reviews

This Creamy Chicken Vegetable Soup is a comforting and hearty meal featuring tender shredded chicken, fresh vegetables, and tender vermicelli noodles in a rich, flavorful broth. Slow-simmered chicken broth forms the base, enhanced with aromatic spices and brightened with parsley. Perfect for a warming lunch or dinner, this soup combines a creamy texture with wholesome ingredients for a nourishing dish.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Broth and Chicken

  • 1 Chicken breast
  • 6 peppercorns
  • 1 bay leaf
  • 1 onion, cut into quarters
  • Enough water to cover the chicken by 1 inch (about 8 cups)

For the Soup

  • 2 tbsp Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 large carrot, shredded
  • ½ tsp oregano
  • 1 tsp kosher salt
  • ¼ tsp black pepper (to taste)
  • 2 tbsp all-purpose flour
  • ½ cup vermicelli
  • ½ cup parsley, chopped (for garnish)

Instructions

  1. Simmer the Chicken: Place the chicken breast, peppercorns, bay leaf, and quartered onion in a saucepan or small pot. Add enough water to cover the chicken by 1 inch. Heat over medium-high heat, cover, and simmer for 20-30 minutes until the chicken is fully cooked. Remove the chicken, set aside the broth, and discard the peppercorns, bay leaf, and onion.
  2. Shred the Chicken: Allow the cooked chicken to cool slightly, then shred it using two forks or your fingers until finely pulled.
  3. Sauté Aromatics: In a separate pot, heat olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Cook Vegetables: Add the chopped red bell pepper and shredded carrot to the pot. Stir occasionally and cook for about 5 minutes until vegetables start to soften.
  5. Add Flour and Spices: Sprinkle in the all-purpose flour, oregano, kosher salt, and black pepper. Stir well and cook for 2-3 minutes to slightly toast the flour and incorporate the spices.
  6. Add Broth and Simmer: Gradually pour in 6 cups of the reserved chicken broth (or water if needed). Stir to combine and bring the mixture to a simmer. Let it cook uncovered for 20 minutes to thicken and develop flavors.
  7. Cook Vermicelli: Stir in the vermicelli noodles, cover the pot, and cook for 10 minutes, giving the noodles time to soften.
  8. Add Shredded Chicken: Once vermicelli is nearly tender, add the shredded chicken to the soup. Continue cooking uncovered for another 10 minutes to heat the chicken through and allow flavors to meld.
  9. Serve: Ladle the soup warm into bowls and garnish with chopped parsley for a fresh and vibrant finish.

Notes

  • Use low-sodium chicken broth or homemade broth for better control over salt content.
  • For a creamier texture, you can stir in a splash of cream or milk at the end of cooking.
  • If vermicelli is unavailable, small pasta or broken spaghetti can be substituted.
  • Adjust cooking time of vermicelli depending on the thickness of the noodles to avoid overcooking.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-chicken-vegetable-soup-recipe/