This is The Best Creamy Chicken and Veggie Soup! It’s packed with veggies and the most flavorful soup base with lots of herbs!
I love this soup because it is such a quick and easy meal that is filling and comforting every time! It’s anything but boring thanks to a spoonful of Herbs de Provence. This mix of dried herbs takes a bowl of chicken and vegetables to a new level! These spices really add a punch of flavor that keep you coming back to this recipe. This soup is perfect for lunch or dinner and is easy to make ahead for leftovers!
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The Best Creamy Chicken and Veggie Soup
I love a good Classic Chicken Noodle Soup but sometimes I want something that is even a little bit cozier than the classic, you know what I mean? This Creamy Chicken and Veggie Soup is the answer to that craving. I love that it is super simple to make. It’s basically just shredded chicken, chopped veggies, some broth, a bit of milk and a few aromatics like garlic, lemon and herbs. Seriously, it’s that simple.
But somehow all those simple ingredients come together for one big tasty bowl! It’s perfect if that weather is a little chilly out but honestly this is really good anytime. The herbs adds so much flavor so don’t skip those! Look for Herbs de Provence which is a blend of traditional French herbs like thyme, marjoram, rosemary, oregano, savory and bay leaf. Sometimes Herbs de Provence has lavender, in this recipe I used a blend without lavender. If you can’t find Herbs de Provence, then you can substitute an Italian Seasoning blend that does not contain salt.
If you are wondering if you can make your own spice blend of Herbs de Provence the answer is absolutely! Just mix equal parts of the dried spices above and you’ve got it. Easy peasy.
Time Saving Tips For Making This Soup
For this recipe, I also called for you to boil and then shred a chicken breast. If you already have a cooked chicken breast, you can use that. Or you can shred pieces of a rotisserie chicken and add that! Just be sure not to add the skin in the soup because it will get slimy.
This soup calls for the cooking trifecta of celery, carrots and onion, often referred to as a mirepoix. These three things are basically like the Holy Trinity of cooking. Many savory recipes like everything from soups, to braises to bolognese begin by sautéing these ingredients together and this dish is no different. Many grocery stores actually sell a mix of chopped onions, celery and carrots that are ready for soup so if you are looking to save some time, that mix will do just great!
I do recommend you use fresh garlic and fresh lemon. These two things once jarred and put on the shelf just don’t have the same flavor. It’s worth the extra time and effort to mince or press your own garlic. I sprang for this garlic press and it saves me so much time! Bonus it’s also dishwasher safe. I use this zester for my lemons and it works like a charm. It’s also great for grating fresh parmesan! And drumroll please… it’s also dishwasher safe! Win-win!
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The Best Creamy Chicken and Veggie Soup
- 8 oz chicken breast
- 1 cup whole milk
- 1/2 cup Ditalini Pasta or other short cut pasta, like egg noodles
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup white onion chopped
- 1 tbsp unsalted butter
- 1 tbsp Herbs de Provence without lavender, can substitute Italian Seasoning without salt
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 48 oz low sodium chicken broth
- 5 cloves garlic minced or pressed
- 1 lemon juice and zest
- In a large heavy bottomed pot, sauté onions with butter on medium high heat until softened and slightly translucent, about 3-5 minutes.
- Add garlic and half of the salt, stirring until fragrant, about 30-60 seconds.
- Add celery, onions, carrots and remaining salt to pot, Stirring for about 60 seconds.
- Add chicken breast to pot and pour chicken broth. Bring to a boil, then cover and reduce to a rolling simmer for 15 minutes or until chicken is cooked and reaches an internal temperature of 165°.
- Remove chicken breast and shred then add back to pot with 1/2 cup of water and dry pasta. Bring back to a boil and cook for 7-8 minutes until pasta is tender.
- Reduce heat to low, add milk, lemon juice and zest, Herbs de Provence and pepper. Stir until well combined then serve.