Creamy Chicken and Vegetable Soup (Think Chicken Pot Pie)

Name: Creamy Chicken and Vegetable Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 cup Butter; 1 1/2 cup Carrots Diced; 1 cup Celery Diced; 1 small Onion Diced; 2 cloves Garlic; 2 teaspoon Thyme; 1 teaspoon Sage; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Salt; ½ teaspoon Black Pepper; 1/4 cup Flour; 6 cups Chicken Broth; 1 cups Short Pasta; 1 ½ pounds Cooked Chicken (Rotisserie Chicken is a great option); 1 cup Corn; 1 cup Peas; 1 ½ cup Half & Half

This post may contain affiliate links. Please read our full disclosure policy.

Jump to Recipe

Rich, creamy, and loaded with veggies this Creamy Chicken and Vegetable Soup is going to be your go-to soup this season. If you’re looking for a one-pan meal when the cold weather arrives, this comforting soup recipe is for you!

A bowl filled with creamy chicken pasta soup, featuring chunks of chicken, peas, carrots, and pasta in a white sauce. A spoon rests in the bowl, and fresh herbs are scattered nearby on a marble surface.

Slow-simmered carrots, celery, and onions combined with chicken broth, a variety of seasonings, cream, chicken and more veggies make this a hearty, nourishing, and super-flavorful soup. It is going to be perfect for those cold fall and winter months.

If you love soup and need more inspiration, try my taco soup, lasagna soup, Tuscan chicken soup, and a family favorite cheeseburger soup.

Chicken

Try this instant pot shredded chicken recipe for a quick and easy way to make chicken for the soup. Another option is to bake chicken breasts with salt and pepper for 20 minutes in a 400-degree oven. I always pound the chicken prior to baking. They come out perfect every time!

Why You’ll Love This Creamy Chicken Vegetable Soup

Hearty and Nourishing: Filled with a mix of fresh and frozen vegetables, this soup is a meal on its own.
Quick and Easy to Make: Ready in just about 30 minutes with simple steps.
Easy-to-Find Ingredients: Fresh carrots, celery, and onions are available year-round, and frozen vegetables add convenience and nutrition.

Ingredients

A complete list of ingredients can be found in the recipe card below.

Butter: Salted or unsalted, for sautéing veggies. (Olive oil can work too!)
Fresh Vegetables: Diced carrots, celery, and onion for a flavorful base.
Seasonings: A blend of thyme, sage, garlic powder, onion powder, salt, and pepper.
Flour: To help thicken the soup. Gluten-free flour can also work.
Chicken Broth: Low-sodium is best, so you can control saltiness.
Pasta: Short shapes like fusilli, penne, or macaroni. Use gluten-free pasta if needed, but cook it separately to avoid it becoming mushy.
Half & Half: Adds creamy richness. Whole milk is a lighter option, though it won’t be as rich.
Cooked Chicken: Rotisserie chicken works well, but any cooked chicken breast or thigh will do.
Frozen Vegetables: Frozen corn and peas add convenience and a pop of color.

How to Cook – Step-by-Step Instructions

Step 1:Sauté the Vegetables

Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion to the pot. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.

A white pot with chopped onions, celery, and carrots sautéing in butter. Around the pot are small bowls containing flour, pepper, salt, and other seasonings on a white marble countertop.

Step 2: Season and Add Flour

Stir in the garlic thyme, sage, salt, black pepper, garlic powder, and onion powder. Mix well to coat the vegetables and cook for 1 minute.

A white pot on a marble surface contains chopped carrots, celery, onions, and various spices being stirred with a wooden spoon. Beside it, a small bowl with flour and a measuring cup with broth are visible.

Step 3: Add Flour

Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to form a light roux.

A white pot on a marble surface with chopped carrots, celery, and onions mixed with flour. A wooden spoon rests in the pot. Next to it, there's a measuring cup filled with broth and an empty small black bowl.

Step 4: Add Chicken Broth and Pasta

Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer. Once simmering, add the short pasta to the pot. Cook for 8-10 minutes or until the pasta is al dente.

A hand holding a measuring cup filled with yellow liquid over a pan containing chopped vegetables like carrots and celery, with a wooden spatula resting in the pan.

A pot of soup with a creamy broth, herbs, and rigatoni pasta. Surrounding the pot are bowls containing green peas, corn kernels, and diced cooked chicken on a marble surface.

Step 4: Add Chicken and Vegetables

Stir in the cooked chicken, corn, and peas. Continue cooking until the chicken and vegetables are heated, about 3-5 minutes.

A large pan on a marble countertop contains diced cooked chicken, corn, and peas in a creamy sauce, with a wooden spoon inside. Nearby are small bowls of peas and corn, and a measuring cup with milk.

Step 5: Finish with Half & Half

Lower the heat to medium-low and slowly stir in the half & half. Let the soup simmer for an additional 3-5 minutes to warm everything through and allow the flavors to meld.

A large white pot filled with creamy chicken soup, featuring chunks of chicken, carrots, peas, celery, and pasta. A wooden spoon is in the pot. Surrounding the pot are small bowls with peas and corn, and an empty glass measuring cup.

Step 6: Serve

Remove from heat and taste for seasoning, adding more salt and pepper if needed. The soup will thicken more after being removed from the heat.

A close-up of a creamy chicken soup with diced chicken, sliced carrots, peas, celery, and pasta. A spoon is shown lifting some of the soup, highlighting the blend of ingredients in a rich, savory broth.

FAQs

How can I make my soup more creamy?

Let the soup sit for a few minutes before serving, and it will thicken nicely. Using heavy cream instead of half and half will produce a thicker, richer soup.

What other veggies can I add?

Feel free to add spinach, kale, or zucchini for more nutrients.

What should I do if my soup is too watery?

If you find too much liquid in your soup, let it sit for a few minutes before serving. It will thicken from the starch in the pasta.

Can I make this soup gluten-free?

Yes! Use gluten-free flour for the roux and cook gluten-free pasta separately.

What to serve with chicken and vegetable soup

This creamy chicken soup recipe eats like a meal, but here are a few things I like to pair with it:

On the side: Mozzarella Stuffed Garlic Bread, Pesto Bread, or these Buttery Drop Biscuits
To start: Traditional Wedge Salad or Pear and Feta Salad .
For dessert: Walnut Brownies or Chocolate Chip Oreo Cookie.

Recipe variations

Add Beans: Add beans for more texture and protein. Any canned beans will work, I like white beans like cannellini, Great Northern Beans, or navy beans but romano or even chickpeas are a good option.
Cheesy Flavor: Stir in parmesan cheese to add a salty, cheesy flavor.
Coconut Milk Substitute: Swap the half and half with coconut milk for a diary-free, slightly sweet twist.
Rice instead of Pasta: White or brown rice works as a hearty alternative.
Fresh Herbs: Stir in herbs, such as basil, oregano, fresh parsley, a thyme sprig, or a few bay leaves.
Mix in some leafy greens: You can never get enough of these nutrient-dense veggies!

A creamy pasta dish in a round bowl featuring diced grilled chicken, peas, carrots, celery, and herbs. The sauce is thick and white, with visible spices. In the background, a small dish contains fresh herbs.

Tips for success

Cut veggies evenly: Chopping your vegetables into similar sizes ensures they cook evenly, so every spoonful is perfectly tender.

Freeze leftover chicken: Don’t let any chicken go to waste! Freeze any leftovers to use in this soup down the road. It’s a great time-saver for busy days.

Shred for even bites: Shredding the chicken allows it to mix seamlessly into the soup, giving everyone a bit of chicken in every spoonful.

Want it super thick? Add an extra ½ cup of pasta for a heartier, thicker soup that’ll warm you right up!

Storage and make ahead directions

Make ahead: Soups are always a great make ahead option. Prepare a batch of soup over the weekend and heat a bowl for a quick lunch or dinner during the week. This creamy chicken and vegetable soup will keep in the fridge for up to 4 days in an airtight container. Bring soup to room temperature before storing.

Refrigerated soup will thicken as it sits in the fridge. Stir in more broth or water to bring it back to soup consistency before rewarming it on the stovetop.

Freezer: In a freezer-safe container, freeze uneaten soup for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.

More chicken ideas

Review banner with text "if you make this recipe and love it, stop back by and give it a s 5 star rating and leave a comment. Thank you"

Save This Recipe

Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.