The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The first cold evening of the year, I want one thing. A pot on the stove and nothing complicated.
This cozy chicken and veggie soup is that pot. Creamy, thick enough to coat a spoon, loaded with potatoes and carrots and corn. Most of it comes from the fridge and the pantry, so you’re not making a store run at 5pm.
Why This Chicken and Veggie Soup Works
The flour goes in with the vegetables, not into the broth. Cooking it for 5 to 8 minutes with the butter and veg gets rid of the raw flour taste and gives you a thickened, creamy broth without a separate roux step. Dump the flour into liquid instead and you get lumps.
The milk goes in with the broth, and the heat drops to medium low once the lid is on. A hard boil can make milk look grainy. A slow simmer keeps it smooth.
Potatoes cut the same size. That’s it. Mixed sizes mean some are mush and some are still firm at the one hour mark.
Ingredients
For the veggie base:
- 2 tbsp unsalted butter
- 1 cup onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 10 ounces yellow potatoes, peeled and cubed
- 1 cup corn, frozen or fresh
- 1 tbsp garlic, minced
- 2 tbsp all purpose flour
For the creamy broth:
- 2 cups chicken bone broth
- 3/4 cup whole milk
For the chicken:
- 12 ounces cooked chicken, shredded
For the seasoning:
- 2 tsp Italian seasoning
- 1 tsp parsley, fresh or dried
- 1 tsp black pepper
- 1/2 tsp salt
How to Make It
- Set a large pot over medium heat and melt the butter.
- Add the onion, carrots, celery, potatoes, corn, garlic, and flour. Cook for 5 to 8 minutes, stirring now and then.
- Pour in the broth and milk. Add the shredded chicken and all the seasonings. Stir well.
- Put the lid on and turn the heat down to medium low. Let it simmer for 1 hour, stirring once in a while.
- Ladle into bowls and eat while it’s hot.
Prep time: 15 minutes | Cook time: 1 hour 10 minutes | Servings: 6
Tips
- Cut the potatoes in even pieces so they cook at the same pace.
- Short on time? Rotisserie chicken works great here. Pull it while it’s still a little warm, it shreds easier.
- Don’t skip the stirring. The flour and potato starch settle on the bottom and will catch if you leave it alone too long.
- Taste before you add more salt. Bone broth varies a lot.
- Serve with crusty bread for dunking.
Variations
Add a handful of spinach in the last 5 minutes. Easy win, wilts right into the broth.
Swap half the milk for half and half if you want it richer. I’d do this for company, not a Tuesday.
Noodles in the pot? Skip it. They drink the broth and turn soft by the second bowl. Cook them separately if you really want them.
Make-Ahead and Storage
Make the whole pot ahead, that works fine. Leftovers keep in the fridge for 3 to 4 days. The soup thickens as it sits, so add a splash of milk or broth when you reheat it, and warm it over low heat.
I wouldn’t freeze this one. Milk-based soups can turn grainy after thawing, and the potatoes go soft in a bad way.
FAQ
Can I use raw chicken in this soup?
Yes, but cook it first. This recipe is built around chicken that’s already cooked, so poach or roast it before you start.
What kind of potatoes are best for chicken and veggie soup?
Yellow potatoes. They hold their shape through a one hour simmer and still turn creamy at the edges. Russets break down too fast for this one.
Why did my soup turn out thin?
Usually the flour didn’t get enough time with the veggies in step 2, or the lid stayed off and the broth never reduced. Keep it covered at a gentle simmer and give it the full hour.
Can I use regular chicken broth instead of bone broth?
You can. Bone broth gives a fuller body, so I’d stick with it. If you swap, check the salt at the end.
Final Thoughts
Ladle it over a split buttermilk biscuit if you’ve got one. The biscuit soaks up the broth and you end up with something closer to chicken and dumplings. Or keep it simple with a grilled cheese on the side. Both work, and neither takes extra effort.
Cozy Chicken and Veggie Soup for Cold Nights
This Cozy Chicken and Veggie Soup is a hearty one-pot meal made with tender shredded chicken, yellow potatoes, carrots, celery, corn, and a lightly creamy seasoned broth. It is warm, filling, and perfect for an easy cold-weather dinner.
Ingredients
Equipment
Method
Prepare the Soup
- Set a large pot over medium heat and melt the unsalted butter.
- Add the diced onion, sliced carrots, sliced celery, cubed yellow potatoes, corn, minced garlic, and flour.
- Cook for 5 to 8 minutes, stirring occasionally.
- Pour in the chicken bone broth and whole milk.
- Add the shredded cooked chicken, Italian seasoning, parsley, black pepper, and salt. Stir well to combine.
Simmer
- Cover the pot and reduce the heat to medium-low.
- Simmer for 1 hour, stirring occasionally, until the potatoes and vegetables are tender and the soup has lightly thickened.
Serve
- Ladle the soup into bowls and serve hot. Serve with crusty bread for dipping if desired.
Notes
Cut the potatoes into evenly sized pieces so they cook at the same rate.
Rotisserie chicken is a convenient substitute for other cooked shredded chicken.
Store leftovers covered in the refrigerator for 3 to 4 days.
The soup will thicken as it sits. Add a splash of milk or chicken broth when reheating if needed.
Serve with crusty bread for dipping.
The cook-time field uses the upper end of the 5 to 8 minute vegetable cooking range plus the 1 hour simmer time.
