Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup is my favorite and my mom’s favorite. I’ve been making and sharing this soup for years. I love that it makes a lot so we can eat it for lunch the next day, too.

The Tabasco sauce gives it a little kick. We think it’s perfect with just the 1 1/2 teaspoons. You may like more or less. We hope you try it and love it. We would love to hear if you like it. 😊

Fall is coming so soon. We love to make and eat homemade soups all fall and winter long. Soup warms us up and is so comforting!

Ingredients Needed For Creamy Chicken Vegetable Soup:

Rotisserie chicken, remove all of the meat, cut into bite size pieces

Butter

Onion, diced

Celery, sliced

Carrots, sliced

Mushrooms, sliced

Flour

Chicken broth (6-14.5 oz. each)

Pepper

Thyme

Tarragon

Tabasco sauce

Salt

Parsley

Lemon juice

Half and Half

Instructions for Creamy Chicken Vegetable Soup:

Melt the butter in a large pot.

Cook onion, celery, carrots, and mushrooms in the butter until just tender. Not mushy.

Next, stir the flour into the vegetable and butter mixture until well blended. It should look like the picture below.

Then, stir in broth and spices. Mix well and bring soup to a boil.

Reduce the heat and let it simmer for 10 minutes.

Lastly, stir in the chicken, Half and Half, and lemon juice. Mix well and heat through.

Serve hot with some delicious fresh bread.

Other Recipes You Will Love:

Wisconsin Cauliflower Soup

Broccoli Cheese Soup

Chicken and Rice Soup

Print

Creamy Chicken Vegetable Soup

The best creamy flavorful soup recipe ever!

Course Soup

Keyword Chicken Soup, Creamy Soup, Dinner Recipes, Soup Recipes

Author Sweeter With Sugar

Ingredients

• 1 rotisserie chicken all meat removed and cut into bite-size pieces
• 1 cup butter
• 1 small onion diced
• 3 cups celery sliced
• 3 cups carrots sliced
• 2 pounds mushrooms sliced
• 1 cup flour
• 6 14.5 ounce cans chicken broth
• 1 tsp pepper
• 1/2 tsp thyme
• 1/8 tsp tarragon
• 1 ½ tsp Tabasco sauce
• 1 tsp salt
• 1 tsp dried parsley
• 3 tsp lemon juice
• 6 cups Half and Half

Instructions

1. Melt butter in a large pot.

2. Cook onion, celery, carrots, and mushrooms in butter, until just tender, not mushy.

3. Stir in flour until blended.

4. Stir in broth, and spices. Mix well and bring soup to a boil.

5. Reduce heat and let simmer for 10 minutes.

6. Stir in the chicken, Half and Half, and lemon juice. Mix well and heat through.

7. Serve and Enjoy!