Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

Warm up with this creamy chicken vegetable soup, made with chicken and herbs, healthy vegetables, and soft potatoes in a white wine broth. This comforting soup is perfect for a cozy family dinner and leftovers work well for meal prepping a thermos lunch.

Course Dinner, Lunch

Cuisine American

Recipe Type Chicken, Fall, Potatoes, Rainy Day, Rotisserie Chicken, Served Hot, Soups, St. Patrick's Day

Skill Level Easy

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 340kcal

Author Angela G.

Equipment

dutch oven

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts diced
1 white onion
3 ribs celery
4 large carrots
3 teaspoon garlic paste
½ cup dry white wine
1 ½ lbs baby yellow potatoes halved
3 cups chicken stock
2 teaspoon Italian seasoning blend
1 cup heavy cream
2 tablespoon cornstarch
1 cup peas
salt and pepper to taste

Instructions

Cook chicken. Heat olive oil in a dutch oven over medium. Add diced chicken breast and sprinkle with salt and pepper.
Stir and cook chicken until it is seared on all sides. A little bit of golden brown coloring is perfectly fine and will just add flavor to the soup. Remove the chicken and set it aside on a plate.
Cook veggies. Add onion, carrots, celery and cook, stirring for 3-5 minutes or until softened. Add garlic and cook for an additional minute.
Create broth. Deglaze the pot with white wine, scraping any browned bits off the bottom of the pot with a wooden spoon.
Add the chicken stock, Italian seasoning, potatoes, and cooked chicken back to the pot.
Cover and allow soup to simmer over medium heat for about 20-30 minutes, until potatoes are fork-tender.
Thicken broth. In a small bowl, whisk together the heavy cream and cornstarch until no lumps remain.
Reduce heat to medium-low and pour the slurry (cornstarch mixture) into the soup. Stir until well combined. Add peas. Allow soup to simmer another 5 minutes or so, until thickened.
Season and serve. Taste the soup, and season with salt and pepper to taste. Top with some fresh herbs, if desired, and serve.

Notes

You can use cooking wine or regular wine. Just be sure it's a dry (not sweet) wine.
Simmer time will vary depending on the size of your potatoes. To speed up cook time, chose small potatoes or cut them into bite-sized pieces before adding to soup.

Nutrition