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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.
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Cook Time 1 hour 8 minutes
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Veggie Base
  • 2 tablespoons unsalted butter
  • 1 cup onion diced
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 10 ounces yellow potatoes peeled and cubed
  • 1 cup corn fresh or frozen
  • 1 tablespoon garlic minced
  • 2 tablespoons all-purpose flour
Creamy Broth
  • 2 cups chicken bone broth
  • 3/4 cup whole milk
Chicken
  • 12 ounces cooked chicken shredded
Seasonings
  • 2 teaspoons Italian seasoning
  • 1 teaspoon parsley fresh or dried
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
For Serving
  • crusty bread optional, for serving

Equipment

  • Large pot
  • Wooden spoon
  • Ladle

Method
 

Prepare the Soup
  1. Set a large pot over medium heat and melt the unsalted butter.
  2. Add the diced onion, sliced carrots, sliced celery, cubed yellow potatoes, corn, minced garlic, and flour.
  3. Cook for 5 to 8 minutes, stirring occasionally.
  4. Pour in the chicken bone broth and whole milk.
  5. Add the shredded cooked chicken, Italian seasoning, parsley, black pepper, and salt. Stir well to combine.
Simmer
  1. Cover the pot and reduce the heat to medium-low.
  2. Simmer for 1 hour, stirring occasionally, until the potatoes and vegetables are tender and the soup has lightly thickened.
Serve
  1. 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.