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.
Servings: 4
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
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.
Nutrition
Calories: 279kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 433mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4592IU | Vitamin C: 52mg | Calcium: 40mg | Iron: 1mg