Cozy Creamy Chicken and Vegetable Soup (Easy 30-Minute Recipe)

There is nothing quite like a steaming bowl of homemade soup to bring a sense of comfort and slow, cozy warmth to your kitchen. If you are looking for a nourishing, soul-warming meal that comes together in just about 30 minutes, this Creamy Chicken and Vegetable Soup is exactly what you need.

Packed with tender chicken, vibrant vegetables, and a velvety broth, it’s a simple yet deeply satisfying recipe perfect for busy weeknights or a quiet, comforting weekend lunch. Gathering around a pot of bubbling soup always makes a house feel like a home, and this one-pot wonder is bound to become a new family favorite.

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 3 people

Ingredients:

1 tbsp Butter
½ Onion, chopped
2 cloves Garlic, minced
1 stalk Celery, chopped
2 Carrots, chopped
2 tbsp Corn flour
2 cups Chicken stock
200g Boneless chicken
2 Potatoes, diced
1 tsp Dried mixed herbs
1 Small zucchini, diced
¼ cup Frozen green peas
2 tbsp Thick cream
Salt and pepper, to taste
2 tbsp Fresh parsley and spring onion, chopped (for serving)

Step-by-Step Instructions:

Melt the butter in a large pot over medium heat. Add the minced garlic and let it cook for about 30 seconds until beautifully fragrant. Next, stir in the chopped onion, celery, and carrots. Cook for 3 to 4 minutes until the vegetables begin to soften. Flavor Tip: This is your base! Feel free to adjust or swap the vegetables based on what you have on hand in your kitchen.
Sprinkle the corn flour over the sautéed vegetables and stir continuously for 30 seconds. This toasts the flour slightly and ensures your soup will thicken beautifully without any lumps.
Slowly pour in the chicken stock, stirring well to combine with the flour. Add the diced potatoes, boneless chicken, and dried mixed herbs. Bring to a gentle simmer, cover, and let it cook over medium heat for about 15 minutes, or until the chicken is cooked through and the potatoes are tender.
Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then stir the shredded chicken back into the bubbling soup.
Stir in the diced zucchini, frozen green peas, and a pinch of pepper. Cook for an additional 2 to 3 minutes just until the zucchini is tender but still holds its lovely bright color.
Turn down the heat and stir in the thick cream. Season with salt to taste. Remove the pot from the flame, ladle the rich, velvety soup into bowls, and sprinkle the fresh chopped parsley and spring onions over the top. Enjoy it nice and warm!

Pro-Tips for the Perfect Chicken Soup

Make it Your Own: This recipe is incredibly forgiving. You can easily swap the zucchini or peas for broccoli florets, baby spinach, or corn.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of extra stock or water if the soup has thickened too much overnight.