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There’s nothing like a warm, comforting bowl of creamy chicken vegetable soup, especially as the weather starts to cool. It brings together tender chicken, vibrant vegetables, and a rich, creamy base. What makes this soup special is its creaminess, achieved without any milk or cream!
With the addition of vermicelli, a star in the traditional Lebanese rice pilaf, each spoonful is hearty and satisfying. Whether you’re looking for a quick weeknight meal or something to meal prep for the week, this soup should be on your list. It’s packed with protein, and full of flavor. Other great soups to try are Turkish Red Lentil Soup, Butternut Squash Soup, and Chicken Orzo Soup.
Table of Contents
- Recipe Highlights: Creamy Chicken Vegetable Soup
- Key Ingredients
- Ingredient Spotlight: Vermicelli
- How to Make Creamy Chicken Vegetable Soup
- Recipe Tips
- Variations and Substitutes
- How to Store Creamy Chicken Vegetable Soup
- Frequently Asked Questions
- More Fall Soups To Enjoy
- Creamy Chicken Vegetable Soup Recipe
Recipe Highlights: Creamy Chicken Vegetable Soup
Cultural Influence: A cozy soup with a hint of Middle Eastern flair, incorporating vermicelli, commonly used in Lebanese dishes
Primary Cooking Technique: Poaching, sautéing, and simmering
Suitable for: Dairy-free, protein-packed, and easily customizable with various vegetables
Dominant Flavor Profile: Creamy, savory broth with a subtle sweetness from the sautéed vegetables and fresh brightness from the parsley
Key Ingredients
Olive Oil adds a rich flavor base to the soup, helping the vegetables cook evenly and develop a subtle caramelization.
Onion brings sweetness and depth to the broth, softening as it sautés and infusing the soup with comforting flavor.
Garlic infuses the soup with a savory aroma and a mild warmth, enhancing the overall flavor profile.
Carrot adds natural sweetness and a slight crunch, balancing the savory elements with its earthy flavor.
Red Bell Pepper introduces a vibrant color and a mild sweetness, complementing the other vegetables with a subtle pop of flavor.
Oregano adds a touch of Mediterranean flair, giving the soup an aromatic, earthy depth.
Salt and Pepper season the soup, bringing out the natural flavors of the ingredients and adding a balanced savory kick.
All-Purpose Flour thickens the broth, creating a creamy texture without the need for dairy.
Vermicelli adds a unique, comforting texture, similar to traditional Lebanese rice, while absorbing the flavors of the broth.
Chicken Broth forms the foundation of the soup, providing a savory base that ties all the ingredients together.
Chicken adds protein and heartiness to the dish, making it a satisfying and filling meal.
Parsley adds freshness and a pop of color, with a mildly peppery flavor that brightens up the soup just before serving.
Ingredient Spotlight: Vermicelli
Vermicelli is a thin, delicate pasta that sets this creamy chicken vegetable soup apart from other traditional soups. Its fine texture allows it to absorb the savory broth, making each bite flavorful and comforting.
How to Prepare
In this soup, the vermicelli is added towards the end of cooking. After the vegetables have softened and the broth has simmered, you’ll want to add the vermicelli and let it cook for about 10 minutes. This timing ensures the pasta becomes tender without overcooking or losing its structure. Since vermicelli is thinner than regular pasta, it cooks quickly, so keep an eye on it to maintain the perfect texture.
Essential Tips:
- Don’t Overcook: Because vermicelli cooks quickly, add it towards the end of the cooking process. Overcooking can lead to a mushy texture.
- Flavor Boost: If you want to enhance the flavor even more, lightly toast the vermicelli in a bit of olive oil before adding it to the soup. This gives the pasta a nutty flavor and adds a golden color.
- Versatility: While vermicelli is the star here, you can substitute it with other thin pasta like angel hair or fine egg noodles if needed, though vermicelli’s unique texture and flavor really elevate this dish.
How to Make Creamy Chicken Vegetable Soup
Step 1: Poach the Chicken
First, place 1 chicken breast in a pot of water with peppercorns, bay leaves, and a halved onion. Bring to a simmer and cook the chicken until fully cooked, about 15-20 minutes.
Next, remove the chicken, shred it with forks or whatever utensil you prefer, and set aside. Be sure to save the broth from poaching to add to the soup.
Step 2: Sauté the Veggies
Now, in a large pot, heat the olive oil over medium high heat. Add the onion and cook for a few minutes until translucent. Add the minced garlic cloves and cook for a minute.
Next, add the bell pepper and carrots. Cook the vegetables, stirring occasionally, for 10-15 minutes until they begin to soften and develop a slight caramelization.
Step 3: Incorporate the Spices and Flour
Next, add in the oregano, salt, and pepper to the vegetables.
Add the all-purpose flour, stirring to coat the vegetables evenly. This will help thicken the soup.
Now pour in 6 cups of the reserved chicken broth or water. Make sure to stir well and bring the mixture to a simmer.
Allow the soup to cook for about 15-20 minutes, letting the flavors meld together.
Step 4: Cook the Vermicelli
Add the vermicelli to the simmering soup. Cook for about 10 minutes, or until the vermicelli becomes tender but not mushy.
Step 5: Add the Shredded Chicken
Once the vermicelli is almost cooked, add the shredded chicken back into the pot.
Stir well and cook for an additional 10 minutes to let the chicken warm through and absorb the flavors.
Step 6: Finish with Fresh Parsley
Just before serving, stir in the chopped parsley. This will add a fresh, herbaceous finish to the soup. If desired, finish with some freshly squeezed lemon juice.
Then, ladle the creamy chicken vegetable soup into bowls and serve hot. Enjoy with your favorite bread or on its own for a hearty, comforting meal.
Recipe Tips
Use Homemade Broth for Maximum Flavor: If time allows, making your own broth adds depth and richness to the soup. Poaching the chicken in water with aromatics like bay leaves, peppercorns, and onion not only cooks the chicken but also creates a flavorful base. Homemade broth is fresher and often more flavorful than store-bought options.
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.
Layer Your Spices for Better Flavor: Instead of adding all the spices at once, try layering them throughout the cooking process. Add a pinch of salt and pepper while sautéing the vegetables, then adjust the seasoning when you add the broth. This method helps build a more balanced and well-rounded flavor.
Adjust the Vegetables Based on Texture: Ensure that vegetables like carrots and bell peppers are cut into uniform sizes. This guarantees even cooking and prevents some vegetables from becoming too soft or others staying too crunchy. Shredding the carrot instead of chopping it also allows it to cook faster and blend seamlessly into the 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.
Garnish for Added Freshness: Don’t skip the parsley at the end—it adds a fresh, bright finish to the soup. You can also experiment with other fresh herbs like dill or cilantro, depending on your flavor preferences.
Make It Ahead for Better Flavor: Like many soups, this one tastes even better the next day as the flavors have more time to meld together. Make a big batch, store it in the fridge, and enjoy it over the next few days. Reheat it gently on the stove to avoid overcooking the vermicelli.
Variations and Substitutes
1. Protein Variations:
- Make it Vegetarian: For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. Add a can of chickpeas or white beans for protein and texture.
2. Vegetable Variations:
- Zucchini or Celery: Add diced zucchini or celery for extra crunch and a mild, fresh flavor that complements the other vegetables.
- Mushrooms: For a deeper, earthier flavor, add sliced mushrooms. They also add a meaty texture to the soup, making it more filling.
- Spinach or Kale: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients and a pop of green color.
3. Noodle Substitutes:
- Swap Vermicelli with Orzo or Small Pasta: If you don’t have vermicelli on hand, orzo or another small pasta like ditalini or farfalle can be used. Adjust the cooking time accordingly.
- Rice Instead of Pasta: For a gluten-free option, substitute the vermicelli with cooked rice. Add it towards the end of cooking to warm it through without overcooking.
4. Flavor Boosters:
- Spices: For a spicier version, add a pinch of crushed red pepper flakes or a dash of cayenne pepper. You can also experiment with cumin or smoked paprika for a different flavor profile.
- Herbs: Try adding fresh dill or cilantro instead of parsley for a different herbal finish. These herbs pair well with the flavors in the soup.
5. Broth Variations:
- Bone Broth: For added nutrition and depth of flavor, use bone broth instead of regular chicken broth. It’s rich in nutrients and adds a more robust flavor to the soup.
- Vegetable Broth: If you’re making a vegetarian version, opt for a high-quality vegetable broth. You can also enhance it with a splash of soy sauce or tamari for added umami.
How to Store Creamy Chicken Vegetable Soup
1. Refrigerating:
- Cool Completely: Allow the soup to cool to room temperature before storing it. This prevents condensation, which can make the soup watery.
- Use Airtight Containers: Transfer the cooled soup into airtight containers. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
- Refrigerate: Store the soup in the refrigerator for up to 3-4 days. The flavors may deepen over time, making it even tastier the next day.
2. Freezing:
- Portion It Out: If you plan to freeze the soup, portion it out into individual servings. This makes reheating easier and more convenient.
- Leave Room for Expansion: When freezing, make sure to leave some space at the top of your containers, as the soup will expand as it freezes.
- Label and Date: Label your containers with the date you made the soup. Frozen soup can be stored for up to 3 months.
3. Reheating:
- Stovetop Method: For the best texture, reheat the soup on the stovetop over medium heat. Stir occasionally and add a splash of water or broth if the soup has thickened too much in the fridge or freezer.
- Microwave Method: If you’re short on time, reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely with a lid or microwave-safe wrap, and heat on medium power in 1-2 minute increments, stirring in between, until fully heated.
- Adjust the Texture: If the vermicelli has absorbed too much liquid, feel free to add a bit more broth or water to loosen the soup. Stir well before serving.
Frequently Asked Questions
Yes, you can freeze it! However, it’s best to freeze the soup before adding the vermicelli. Cook the vermicelli separately and add it when reheating to avoid it becoming mushy. The soup can be frozen for up to 3 months. When reheating, add a bit of broth or water if the soup has thickened.
Absolutely! If you’re short on time, using rotisserie chicken is a great shortcut. Just shred the meat and add it to the soup when you would normally add the shredded poached chicken. Keep in mind that store-bought rotisserie chicken may be saltier, so adjust your seasoning accordingly.
If you don’t have vermicelli on hand, you can substitute it with other small pasta like orzo, ditalini, or even broken spaghetti. You can also use cooked rice or quinoa for a gluten-free option. Just adjust the cooking time accordingly based on your chosen substitute.
If your soup turns out thicker than you prefer, simply add more broth or water to thin it out. Make sure to add liquid gradually and stir well to incorporate it evenly. If you’re reheating leftovers and the soup has thickened, this method works well too.
More Fall Soups To Enjoy
Soups and Stews
Easy Tortellini Soup
Greek Recipes
Avgolemono (Greek Lemon Chicken Soup)
Mediterranean recipes
Easy Mediterranean Green Lentil Soup
Soups and Stews
Lemon Chicken And Rice Soup Recipe
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Creamy Chicken Vegetable Soup
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
- 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.
- Let the chicken cool for a few minutes, then shred it.
- 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.
- Add the bell pepper and carrot. Cook for 5 minutes stirring occasionally.
- 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.
- Add the vermicelli and stir to combine. Cover and cook for another 10 minutes.
- Once the vermicelli is almost tender add the shredded chicken. Cook for 10 more minutes.
- Serve warm and top with chopped parsley if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.