Creamy Chicken Vegetable Soup That Tastes Like a Hug (But Faster Than Takeout)

You know that bowl of soup you wish your future self had ready after a long day? This is it. Creamy chicken vegetable soup that’s rich, loaded with feel-good veggies, and somehow still weeknight-easy.

It’s the kind of soup that makes your kitchen smell expensive and your life feel under control, even if you’re eating it in sweatpants. One pot, minimal fuss, restaurant-level payoff. And yes, there’s a trick that makes it extra creamy without heavy guilt.

What Makes This Special

This soup nails the sweet spot between cozy and clean.

It’s creamy, but not cloying; hearty, yet fresh. The flavor base starts with a quick mirepoix and a splash of white wine for brightness, then layers in tender chicken, sweet corn, and greens for balance.

Here’s the kicker: a blend of cream and Greek yogurt adds silkiness without turning it into a calorie bomb. Fresh herbs and a squeeze of lemon at the end wake everything up.

Result? A soup that’s weeknight-easy but dinner-party-worthy. Yes, both can be true.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• 1/2 cup dry white wine (optional, but great)
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie works)
• 1 cup diced potatoes (Yukon Gold recommended)
• 1 cup frozen corn
• 1 cup chopped green beans (fresh or frozen)
• 1 cup peas (optional)
• 3/4 cup heavy cream
• 1/2 cup plain Greek yogurt (whole milk preferred)
• 1 tablespoon cornstarch (optional, for extra thickness)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• Crusty bread, for serving (highly recommended)

Step-by-Step Instructions

1. Sweat the aromatics: Heat olive oil and butter in a large pot over medium heat.Add onion, carrots, and celery with the salt. Cook 6–8 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
2. Build the base: Stir in thyme, rosemary, and bay leaf.Pour in the white wine to deglaze, scraping up any browned bits. Let it simmer 1–2 minutes until slightly reduced.
3. Add broth and veg: Pour in the chicken broth. Add potatoes, corn, and green beans.Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes until potatoes are tender.
4. Chicken time: Stir in the cooked chicken. Simmer 3–4 minutes to warm through.Taste and adjust salt and pepper.
5. Make it creamy: Lower the heat to just below a simmer. In a small bowl, whisk the Greek yogurt with a ladle of hot soup to temper it, then whisk in the heavy cream. Stir this mixture into the pot.Do not boil after adding—keep it gentle to prevent curdling.
6. Optional thickening: If you prefer a thicker soup, whisk cornstarch with 2 tablespoons cold water to make a slurry. Stir into the soup and simmer very gently 2 minutes until it slightly thickens.
7. Finish bright: Remove the bay leaf. Stir in lemon juice and parsley.Taste again—add another pinch of salt or a crack of pepper if needed. Serve hot with crusty bread and a smug grin.

Storage Tips

• Fridge: Cool completely and store in airtight containers up to 4 days. The flavors intensify on day two—chef’s kiss.
• Freezer: Freeze up to 3 months.For best texture, freeze before adding the yogurt/cream, then stir them in after reheating. If freezing fully finished soup, reheat gently.
• Reheating: Warm over low heat on the stovetop, stirring often. Avoid boiling to keep the dairy smooth.Add a splash of broth if it thickens.

Benefits of This Recipe

• High satiety, low stress: Protein from chicken plus fiber-rich veggies keeps you full without the post-meal slump.
• Weeknight-friendly: Rotisserie chicken shortcuts the process, and it’s a one-pot situation. Fewer dishes = happier you.
• Balanced indulgence: The mix of cream and Greek yogurt gives body and tang without going full heavy.
• Flexible and forgiving: Swap veggies, change herbs, adjust thickness—this recipe adapts to your fridge and mood.

Avoid These Mistakes

• Boiling after adding dairy: This can split the yogurt and dull the cream’s silkiness. Keep it just below a simmer.
• Skipping the tempering step: Cold yogurt into hot soup?Curdle city. Temper first for a smooth finish.
• Overcooking veggies: Mushy carrots and gray beans are a crime. Simmer gently and check doneness.
• Under-seasoning: Soup needs enough salt to taste alive.Taste at each stage—broth, after chicken, after cream.
• Using only water: If you sub water for broth, add extra aromatics, herbs, and possibly a bouillon boost, IMO.

Variations You Can Try

• Mushroom umami bomb: Sauté 8 oz sliced cremini with the aromatics and add a splash of soy sauce or Worcestershire.
• Tuscan twist: Add sun-dried tomatoes, spinach, and fresh basil; finish with a sprinkle of Parmesan.
• Loaded potato style: Sub extra potatoes for green beans, top with sharp cheddar, chives, and a crumble of bacon.
• Dairy-free creamy: Use full-fat coconut milk instead of cream/yogurt and finish with lime and cilantro. Different vibe, still ace.
• Grain boost: Stir in 1/2 cup cooked rice, farro, or small pasta at the end for extra heft. FYI, pasta sucks up liquid—add more broth.
• Spice route: Add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes for warmth.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice 1 pound of boneless, skinless chicken and add it after the broth. Simmer 10–12 minutes until cooked through, then proceed with the cream step. Skim any foam for a cleaner finish.

How do I keep the soup from curdling?

Keep the heat low after adding dairy, and always temper the yogurt with hot soup before stirring it in.

Avoid boiling, and add lemon juice at the very end.

What can I substitute for Greek yogurt?

Sour cream works well. For a lighter option, use more cream and skip yogurt, or try unsweetened plain skyr. For dairy-free, use coconut milk and omit the yogurt entirely.

Can I make this in a slow cooker?

Yes.

Add everything except dairy and lemon to the slow cooker and cook on Low 6–7 hours or High 3–4. Stir in cream and tempered yogurt at the end, then add lemon and parsley. Season to taste.

How can I make it thicker without cornstarch?

Mash a few potatoes directly in the pot, or blend 1–2 cups of the soup and stir back in.

A small knob of cream cheese also adds body and tang.

Is it gluten-free?

As written, yes—no flour required. Just confirm your broth and any add-ins are certified gluten-free.

What if I don’t have wine?

Skip it and add an extra splash of broth plus 1 teaspoon white wine vinegar or lemon juice at the end to mimic brightness.

Can I add kale or spinach?

Absolutely. Stir in 2 cups chopped kale during the simmer for 5 minutes, or add spinach in the last minute until wilted.

Greens bring color and nutrients—zero downside.

The Bottom Line

This creamy chicken vegetable soup punches way above its effort level. It’s comforting, flexible, and smartly rich without being heavy. Keep it classic or remix it with your favorite add-ins—either way, you’ll get a bowl that tastes like calm in a chaotic day.

Make extra; future you will be thrilled you did.