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Creamy Chicken Vegetable Soup Recipe (Better Than Panera)

Creamy Chicken Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced into rounds
  • 3 stalks celery sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/3 cup all-purpose flour
  • 5 cups chicken broth low sodium preferred
  • 1 lb boneless skinless chicken breasts uncooked, or use 3 cups cooked shredded chicken
  • 1 cup heavy cream or half-and-half
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper

Instructions
 

  • Melt the butter in a large Dutch oven or soup pot over medium-high heat.
  • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic, dried thyme, and oregano; cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
  • Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
  • Add the raw chicken breasts directly into the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken breasts to a cutting board. Shred the meat with two forks or chop into bite-sized cubes.
  • Return the chicken to the pot. Stir in the heavy cream and let the soup simmer uncovered for another 5 minutes to thicken slightly.
  • Season with salt and black pepper to taste. Serve warm with crusty bread.