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**Creamy Chicken Soup with Vegetables: A Comforting and Hearty Dish for All Seasons**
When the weather turns chilly or you’re in need of a comforting, wholesome meal, nothing beats a bowl of **Creamy Chicken Soup with Vegetables**. This hearty soup combines tender chicken, vibrant vegetables, and a velvety cream-based broth to create a satisfying and delicious dish that’s perfect for any occasion. Whether you’re feeding a family or craving a cozy meal for one, this recipe will become a go-to favorite.
### Why You’ll Love Creamy Chicken Soup with Vegetables
– **Comforting & Hearty**: Packed with tender chicken and nutrient-rich vegetables, this soup is both filling and soothing. It’s the ultimate comfort food that warms you from the inside out.
– **Creamy & Delicious**: The creamy base makes this soup indulgent and satisfying, without being overly heavy. The addition of milk or cream provides a silky texture that blends perfectly with the savory chicken and vegetables.
– **Nutrient-Packed**: With a medley of vegetables like carrots, celery, and peas, this soup is full of vitamins, fiber, and antioxidants. The chicken provides lean protein, making it a balanced meal.
– **Easy to Make**: This soup is simple to prepare and comes together in just under an hour. It’s perfect for busy weeknights or as a make-ahead meal that can be enjoyed throughout the week.
– **Customizable**: Feel free to adjust the vegetables based on what you have on hand or your personal preferences. You can even add herbs and spices to make it your own.
### Ingredients for Creamy Chicken Soup with Vegetables
To make this deliciously creamy chicken soup, you’ll need the following ingredients:
– **2 tablespoons olive oil** (or butter, for extra richness)
– **1 medium onion**, diced
– **2 cloves garlic**, minced
– **2 medium carrots**, peeled and sliced
– **2 celery stalks**, chopped
– **1 medium potato**, peeled and diced (optional, for added creaminess)
– **1 cup frozen peas** (or any other vegetable of choice)
– **4 cups chicken broth** (low-sodium for a healthier option)
– **2 cups cooked chicken**, shredded or cubed (leftover rotisserie chicken works great)
– **1/2 cup heavy cream** (or half-and-half for a lighter version)
– **1 cup whole milk** (or a non-dairy alternative)
– **Salt and pepper**, to taste
– **1/2 teaspoon dried thyme** (or fresh if preferred)
– **1/2 teaspoon dried rosemary** (optional)
– **1 bay leaf** (optional)
– **Fresh parsley**, chopped (for garnish)
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