There’s nothing quite like a bowl of homemade chicken and vegetable soup to provide comfort and warmth on a chilly day. Packed with wholesome ingredients, this hearty soup is not only delicious but also incredibly nourishing. This bowl of goodness will soothe your senses and satisfy your taste buds.
We wanted to give our favorite chicken soup a little makeover. In keeping with Nourish Deliciously theme we boosted it with some tasty veggies and made some swaps~ parmesan and oat milk for the cream and whole milk + a simple roux to lightly thicken it. Roux is a classic technique to thickening soups and sauces, using a fat(butter) and flour together— this thickens the soup along with the cheese and milk adds plenty of richness. We ended up with a nourishing, rich and creamy chicken +veggie soup.Â
Ingredients Needed
- Poached Boneless, skinless chicken breasts or store-bought rotisserie chicken
- Olive Oil
- Onion
- Carrots
- Celery
- Fennel
- Leeks
- Garlic
- Chicken broth (homemade or low-sodium store-bought)
- Bay leaves
- Dried thyme
- Salt and pepper to taste
- A.P flour
- Butter
- Oatmilk or any plant milk or regular milk
- Parmesan cheese
How To Make Creamy Chicken Soup
- Poach the Chicken or use store bought rotisserie chicken: Poach the chicken or pull about 2-3 cups of meat off the rotisserie chicken; shred the chicken.
- Sauté Aromatics: a large pot, warm olive oil + butter over medium heat. Add the bay leaf, chopped onions, carrots, celery, leeks, fennel and minced garlic. Saute until the vegetables are softened and the onions are translucent.
- Build the Flavor Base: Add the flour over the veggies and mix very well. Pour in the chicken broth and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer. Let it simmer for about 10-12 minutes to allow the flavors to meld.
- Add the cheese and milk: Add the milk, parmesan cheese and cooked chicken to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender, but still have a slight bite to them. Taste and adjust if needed.
Chicken and Vegetable Soup
Equipment
- Soup Pot
Ingredients
- 1-2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion chopped
- 1 medium leek chopped
- 1 medium fennel, chopped
- 1 cup celery chopped about 2-3
- 1 large carrot, chopped
- 3 tbsp a.p flour
- 2½ cups poached chicken, shredded or rôtisserie chicken
- 4-5 cups low sodium chicken broth
- 1 cup oat milk
- ⅓-½ cup parmesan cheese, grated
- ½ Tsp dried thyme
- 1 bay leaf
Instructions
- Poach the Chicken or use store bought rotisserie chicken: Poach the chicken or pull about 2-3 cups meat off the rotisserie chicken; shred the chicken.
- In a large pot, warm olive oil + butter over medium heat. Add the bay leaf, chopped onions, carrots, celery, leeks, fennel and minced garlic. Saute until the vegetables are softened and translucent.
- Add the flour over the veggies and mix very well. Pour in the chicken broth and add dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer. Let it simmer for about 10-12 minutes to allow the flavors to meld.
- Add the milk, parmesan cheese and cooked chicken to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender, but still have a slight bite to them. Taste and adjust if needed.
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