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Creamy Chicken Vegetable Soup

Enjoy a comforting bowl of creamy chicken veggie soup made with tender poached chicken, vibrant vegetables, and flavorful vermicelli. This easy, dairy-free soup is perfect for fall and packed with protein.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 279 kcal
Course: Side Dish , Soup
Cuisine: American , International

Ingredients

  • 1 chicken breast
  • 6 peppercorn
  • 1 bay leaf
  • 1 onion cut into quarters
Chicken Vegetable Soup
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 large carrot shredded
  • ½ tsp oregano
  • 1 tsp kosher salt
  • 1/4 tsp black pepper to taste
  • 2 tbsp all-purpose flour
  • ½ cup vermicelli
  • ½ cup parsley chopped

Instructions

    Cup of Yum
  1. Place the chicken with peppercorn, bay leaves and onion in a saucepan or a small pot. Add enough water to cover the chicken by 1 inch. Turn the heat on the medium high, cover and simmer the chicken for 20-30 minutes, until fully cooked. Save the broth and the chicken, discard the peppercorn, bay leaves and onion.
  2. Let the chicken cool for a few minutes, then shred it.
  3. Heat the olive oil in a pot over medium high heat. Sauté the onion until translucent. Add in the garlic and cook for a minute.
  4. Add the bell pepper and carrot. Cook for 5 minutes stirring occasionally.
  5. Add in the flour as well as the spices, stir and cook for 2-3 minutes. Add in the broth (6 cups) or water. Bring to a simmer and cook for 20 minutes.
  6. Add the vermicelli and stir to combine. Cover and cook for another 10 minutes.
  7. Once the vermicelli is almost tender add the shredded chicken. Cook for 10 more minutes.
  8. Serve warm and top with chopped parsley if desired.

Notes

  • Don’t Skip the Flour for Creaminess: The flour in this recipe acts as a thickener, giving the soup its creamy consistency without the need for heavy cream or dairy. Make sure to cook the flour for a minute or two when adding it to the vegetables. This helps eliminate the raw flour taste and ensures a smooth, velvety soup.
  • Add Acid for Balance: A squeeze of lemon juice or a splash of vinegar at the end of cooking can brighten the soup and balance out the richness. Acid enhances the flavors and prevents the soup from tasting flat.
  • Control the Thickness: If your soup ends up thicker than you like, simply add a bit more broth or water to thin it out. On the other hand, if it's too thin, you can let it simmer uncovered to reduce the liquid or stir in a bit more flour, mixed with water, to thicken it.
  • Don’t Overcook the Vermicelli: Vermicelli cooks quickly, so be mindful not to overcook it. Add it toward the end of the cooking process and keep an eye on it to prevent it from becoming mushy. It should be tender but still have a slight bite for the best texture.
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Nutrition Information

Calories 279kcal (14%) Carbohydrates 35g (12%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 36mg (12%) Sodium 139mg (6%) Potassium 433mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4592IU (92%) Vitamin C 52mg (58%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 35g 12%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 36mg 12%
Sodium 139mg 6%
Potassium 433mg 9%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4592IU 92%
Vitamin C 52mg 58%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.