Creamy 30-Min Chicken Vegetable Soup Recipe for 2026

There’s nothing like a big bowl of creamy chicken vegetable soup on a cold night. Especially when you’re tired, hungry, and staring at a container of leftover roast chicken thinking, “Now what?”

This chicken vegetable soup recipe is the answer.

It’s rich, comforting, loaded with veggies, and super easy to make. You can throw it together with simple ingredients you probably already have in your kitchen.

We’ll use leftover cooked chicken, some basic vegetables, and a simple thickener to turn regular chicken soup into a creamy, hearty meal.

Think winter warmth in a bowl. Thick, cozy, and full of flavor.

Ready to turn plain leftovers into something that feels like a fresh, homemade hug? Let’s dive in.

Why You’ll Love This Chicken Vegetable Soup Recipe

Before we jump into the steps, let’s talk about why this soup is so good.

• Great way to use leftovers. Got leftover roast chicken or turkey from last night? This recipe gives it a second life.
• Simple ingredients. You don’t need anything fancy. Just onions, garlic, potatoes, carrots, peas, and some stock.
• One pot, minimal effort. Everything happens in a single pan. Less mess, more comfort.
• Creamy without being heavy. The soup turns rich and thick thanks to a soup base mix, not tons of cream.
• Totally flexible. Swap chicken with turkey, add extra veggies, or adjust thickness. It still works.

It’s the kind of chicken vegetable soup recipe you’ll make once and then keep coming back to all winter.

Ingredients for Creamy Chicken Vegetable Soup

For seasoning, adds mild heat	Amount	Purpose / Notes
Butter	1–2 tablespoons	For sautéing the base; adds richness
Oil	A small splash	Prevents butter from burning
Onion (chopped)	1 medium	Builds the soup base with flavor
Garlic (minced)	2–3 cloves	Adds aromatic depth
Black Pepper	To taste	For seasoning; adds mild heat
Dried Thyme	½ teaspoon	Earthy herb that complements chicken
Potatoes (diced)	2 medium	Helps thicken the soup; makes it hearty
Carrots (diced)	1–2 medium	Adds sweetness and color
Chicken Stock	~½ liter (2 cups)	Base of the soup; adjust based on pot size
Frozen Peas	½ cup	Adds a pop of green and sweetness
Cooked Chicken (shredded)	1 to 2 cups	Use leftover roast chicken or turkey
Soup Powder / Soup Mix	4–5 tablespoons	Thickens the soup and adds creaminess
Salt	Optional	Adjust only at the end (stock & soup mix may be salty already)

Tools You Need

Tool	Why You Need It
Large Soup Pot or Saucepan	To cook everything in one go—this is a one-pot recipe
Wooden Spoon or Spatula	For stirring ingredients without damaging your pan
Cutting Board	For chopping onions, garlic, potatoes, and carrots
Sharp Knife	Essential for safe and easy vegetable prep
Measuring Spoons	For thyme, pepper, and soup powder
Ladle	To serve the soup easily and neatly into bowls
Airtight Container (optional)	For storing leftovers in the fridge or freezer

How to Make Creamy Chicken Vegetable Soup (Step-by-Step)

This creamy chicken vegetable soup is warm, hearty, and full of flavor, and the best part? It’s super easy to make. If you’ve got leftover chicken (or turkey!), a few veggies, and a good soup base, you’re already halfway there.

Let’s break it down into simple, foolproof steps.

Step 1: Build the Flavor Base

This is where the magic begins. Every great soup starts with a solid foundation of flavor, and this one is no different.

Start by grabbing your standard soup pot and placing it over medium heat. Now add:

• A knob of butter
• A small splash of oil

Why the combo? The butter brings rich flavor, while the oil helps prevent it from burning. As the butter melts and sizzles gently, you’re ready to bring in the big flavors.

Next up, add your chopped garlic and chopped onions straight into the pot. Stir them around so they get coated in that buttery goodness.

Let them cook down for a few minutes. You’re not aiming for caramelized, just soft, slightly golden, and fragrant.

At this point, your kitchen is going to smell amazing, like the start of something cozy and homemade.

Step 2: Add Seasoning Early

Now’s the time to lock in some herby flavor.

Toss in:

• A generous pinch of black pepper
• A sprinkle of dried thyme

You can skip the salt for now, especially if you’re using a soup powder or store-bought stock later. Those already have salt, and it’s easier to season at the end than fix a salty soup.

Adding thyme early lets it rehydrate and infuse into the oil. The warmth unlocks that subtle, earthy aroma, and it blends beautifully with the onion and garlic.

Think of this step like setting the stage for everything that’s about to come.

Step 3: Add the Hearty Veggies

Once the aromatics have softened and your seasonings are in, it’s time to bulk things up.

Drop in:

• Diced potatoes
• Diced carrots

Stir them around so they get fully coated in the buttery, herby mix. You want every chunk to soak up those base flavors before the liquid comes in.

At this point, the pot should already look colorful and feel hearty. The potatoes will eventually help thicken the soup, and the carrots add a natural sweetness that pairs perfectly with the chicken.

This step is a game-changer. Don’t rush it; let the veggies cook in the fat for a minute or two.

Step 4: Pour in the Chicken Stock

Now it’s time to add the liquid that’ll bring everything together.

Pour in:

• Enough chicken stock to cover all the veggies completely

You want the liquid to come just above the level of the potatoes and carrots. Too little, and it won’t simmer properly. Too much, and the flavor might get diluted.

If you’re using a medium soup pot, about ½ liter (roughly 2 cups) of stock is a great starting point. You can always add more later if needed.

Once the stock is in, turn up the heat and bring everything to a gentle boil.

Cover the pot with a lid. This helps it heat faster and traps all the goodness inside.

Step 5: Simmer Until the Potatoes Are Soft

Once your soup is gently boiling, reduce the heat to a low simmer.

Let it cook for about 10 minutes, or until the potatoes are soft when pierced with a fork.

Remember, this isn’t a soup that needs to simmer for hours. It comes together fast because you’re using pre-cooked chicken. So the only goal here is to get those veggies tender.

Check on it after 10 minutes:

• If the potatoes are soft, you’re good to go.
• If they still have a bite, give it 3-5 more minutes.

This stage is about patience, but not too much. Just enough to build that cozy texture.

Step 6: Add the Peas

Now that the potatoes and carrots are just right, let’s add a final veggie pop.

Toss in:

• A handful of frozen peas

You can do this straight from the freezer; there’s no need to thaw them. They’ll warm through super quickly in the hot broth.

Peas add vibrant color and a slight sweetness. They’re like little green jewels that make the soup look and taste brighter.

Give the soup a quick stir after adding the peas, and let it return to a gentle simmer.

Step 7: Stir in the Chicken

Time for the main event: the chicken.

Add:

• Your leftover cooked chicken, shredded or chopped into bite-sized pieces

This is where the soup becomes a meal. Add as much or as little chicken as you like. Some people prefer a meatier soup, while others like it more balanced with the veggies.

Don’t worry about overcooking the chicken; it’s already cooked. You’re just warming it through and letting it soak up the soup’s flavor.

Give it a good stir. You’ll start to see the soup come to life with layers of texture and color.

It’s looking good, but we’re not done yet.

Step 8: Thicken with Soup Powder (Creamy Base)

Let’s make it creamy.

Here’s where the soup powder comes in. This is a homemade or store-bought soup mix that acts like a thickener and flavor booster.

Add:

• About 4–5 tablespoons of soup powder (or as needed)

Sprinkle it in gradually, not all at once.

After each spoonful, stir well to prevent lumps. The powder will soak up the liquid and start to thicken the soup beautifully.

At first, the soup may look cloudy or even a little lumpy. That’s normal. Just keep stirring and giving it a minute to absorb.

If the soup gets too thick for your liking, add a splash of stock or water. If it’s too thin, add a bit more soup powder.

This step turns a basic broth into a rich, velvety soup that clings to every spoonful. It’s what separates a good soup from a great one.

Step 9: Adjust Seasoning and Finish

You’re almost there! Now it’s time to taste and tweak.

Start by tasting the soup. Then ask:

• Does it need more pepper?
• Does it need a touch of salt?

Since we didn’t add salt earlier (because of the soup powder and stock), now’s the time to adjust.

If you want to amp things up, you could:

• Add a tiny pinch of extra thyme
• Toss in a splash of cream for a luxurious finish
• Squeeze a little lemon juice for brightness (especially if the soup feels too heavy)

Once it’s seasoned just the way you like it, turn off the heat and let it sit for a couple of minutes. This allows everything to settle and blend.

Then grab a ladle, scoop it into bowls, and enjoy the warm, creamy comfort you just created.

Serving Your Cream of Chicken Vegetable Soup

Spoon the soup into bowls while it’s hot and steamy.

You can top it with:

• A twist of black pepper
• A sprinkle of fresh herbs (parsley or chives)
• A little grated cheese on top (optional but amazing)

Serve the soup with:

• Crusty bread
• Toasted baguette slices
• Warm rolls
• Or even buttery garlic bread

Every spoonful should feel thick, creamy, and full of tender chicken and soft vegetables. A proper winter warmer.

Pro Tips for the Best Chicken Vegetable Soup

Want your soup to taste like you’ve been simmering it all day, even though it’s quick? Here are some easy tricks.

1. Use Leftover Roast Chicken

Leftover roast chicken has more flavor than plain boiled chicken. The roasted skin and darker meat pieces carry a deeper taste.

You can mix:

• Breast meat for lean bites
• Thigh meat for juicy richness

If you only have one type, no worries. Use what you have.

2. Don’t Rush the Onion and Garlic

Give the onion and garlic a few minutes to soften. If they stay raw, the soup will taste sharp instead of cozy. You want them soft and sweet, not burned. So medium heat is your friend.

3. Control the Thickness

You’re in charge of how thick this soup gets.

• Too thick? Add more stock or a little water and stir.
• Too thin? Add another spoonful of soup powder or a cornstarch slurry and simmer.

Think of it like adjusting the volume on your favorite song. Tiny changes make a big difference.

4. Add Herbs in Two Stages

Add dried thyme early so it can soften and release flavor. Then, if you want, finish with a tiny extra pinch near the end. This gives you layers of herby taste instead of a dull single note.

Easy Variations for This Chicken Vegetable Soup Recipe

One of the best parts of this recipe is how flexible it is. You can change it based on what’s in your fridge, your taste, or the season.

1. Turkey Vegetable Soup

No chicken? Use turkey. This is perfect after Thanksgiving or any holiday roast. The method is the same. Just swap in leftover turkey meat.

2. Extra Green Version

Want more greens in your bowl?

Try adding:

• Green beans (chopped)
• Spinach
• Kale (finely chopped and added near the end)
• Zucchini cubes

Just be mindful of cooking times. Soft greens like spinach go in right at the end.

3. Creamier, Almost Stew-Like Version

If you love ultra-thick soup, you can:

• Add a bit more soup powder
• Or stir in some cream cheese
• Or add a splash of heavy cream or half-and-half

Cook it for a few extra minutes so everything blends nicely.

Final Thoughts: A Soup That Warms More Than Just Your Belly

There’s something deeply satisfying about turning simple ingredients like leftover chicken, a few humble vegetables, and pantry staples into a bowl of creamy comfort.

This Creamy Chicken Vegetable Soup is proof that you don’t need hours in the kitchen or fancy techniques to create something that feels like a hug in a bowl.

It’s warm. It’s hearty. And it’s the kind of recipe you’ll want to keep in your back pocket all winter long.

Whether you’re feeding your family on a busy weeknight or looking for an easy way to use up leftover roast chicken, this recipe has your back. One pot. No fuss. Just good food made simple.

So next time the weather turns cold, or your fridge is full of odds and ends, you know what to do: make soup.

More Cozy Soups to Try This Season

If you’re all about warm bowls of comfort, here are three more must-try soup recipes that you’re going to fall in love with this winter:

🔹 Cozy 60-Min Chicken Wild Rice Soup Recipe for Winter

A creamy and protein-packed soup filled with tender chicken, nutty wild rice, and wholesome vegetables. Perfect for chilly nights when you need something filling and nourishing.

🔹 Cozy Chicken Dumpling Soup Recipe for Winter

Old-fashioned southern-style comfort in every spoonful. Fluffy dumplings, tender chicken, and rich broth make this a cold-weather classic.

🔹 Simple Lemon Chicken Orzo Soup for Busy Nights

Bright, zesty, and ready in under an hour. This easy orzo soup is a great lighter option that still brings comfort and pairs beautifully with naan or crusty bread.