
Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup
Description
This soup is warm, comforting, and nourishing, made with tender shredded chicken, soft carrots and celery, and a rich, creamy broth lightly seasoned with herbs and black pepper. It is hearty without being heavy, perfect for cold days or when you need an easy, wholesome meal.
Ingredients (Serves 3–4)
Main Ingredients
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300 g cooked chicken breast (shredded)
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1 tablespoon olive oil or butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 medium carrots, sliced
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2 celery stalks, chopped
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750 ml chicken broth
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200 ml heavy cream (or cooking cream)
Seasoning
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1/2 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley
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1/4 teaspoon paprika (optional)
Garnish
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Fresh parsley, chopped
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Extra black pepper
Instructions

Step 1: Sauté the Aromatics
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Heat olive oil or butter in a large pot over medium heat.
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Add chopped onion and sauté for 2–3 minutes until soft and translucent.
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Add garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Vegetables
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Add sliced carrots and chopped celery to the pot.
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Stir well and cook for 4–5 minutes until slightly softened.
Step 3: Add Broth and Seasoning
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Pour in the chicken broth.
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Add salt, black pepper, thyme, parsley, and paprika.
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Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, until vegetables are tender.
Step 4: Add Chicken and Cream
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Stir in the shredded chicken.
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Pour in the heavy cream and mix gently.
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Simmer for another 5–7 minutes over low heat. Do not boil.
Step 5: Final Taste Check
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Taste and adjust seasoning if needed.
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Turn off heat once the soup is creamy and aromatic.
Serving Suggestions
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Serve hot in a deep bowl.
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Garnish with fresh parsley and cracked black pepper.
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Enjoy with toasted bread or crackers.
Texture & Flavor Notes
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Texture: Creamy broth with tender chicken and soft vegetables
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Flavor: Mild, savory, comforting, and well-balanced
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Perfect for: Family meals, recovery days, or light dinners
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