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Creamy Chicken Soup With Vegetables-Chicken and Vegetable Soup Served in Bowl With Lemon Slice and Chilli Peppers
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Home » Recipes » Soups

Creamy Chicken Soup With Vegetables

Published: Apr 21, 2025 · Modified: May 4, 2025 by Timea · This post may contain affiliate links · Leave a Comment

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Creamy Chicken Soup With Vegetables-Chicken and Vegetable Soup Served in Bowl With Lemon Slice and Chilli Peppers

Looking for the perfect comforting meal for a chilly day? This creamy chicken soup with vegetables is just the ticket! Served with a bright squeeze of lemon and a touch of fiery chilli pepper, this vitamin-rich and flavorful soup has quickly become a favourite in my kitchen, and I find myself making it time and time again, especially during cool autumn and winter.

Creamy Chicken Soup With Vegetables Served in Bowl With Lemon Slice and Chilli

Our family recipes for chicken soup with vegetables generally fall into two categories. The first type features a pure and light broth, created by using only the stock strained after cooking the chicken alongside whole vegetables. This elegant soup is often enriched with either soft noodles or delicate semolina dumplings, like my semolina dumplings soup, making it a beloved Sunday dish.

Jump to:
  • Let's Start With the Ingredients
  • Preparing the Ingredients For the Soup
  • How to Make the Creamy Chicken Soup With Vegetables?
  • Thickening the Soup
  • Variations
  • How to Serve This Chicken Soup?
  • How to Store the Soup?
  • Related
  • Creamy Chicken Soup With Vegetables

Another approach in our family recipes for chicken soup with vegetables involves using finely chopped vegetables, which remain in the soup with the chicken. Examples of this include Greek lemon chicken soup recipe and our family's best creamy chicken soup recipe. This latter recipe shares similarities with this creamy chicken soup with vegetables, although we omit rice and garlic in this specific preparation.

Let's start with the ingredients, and I'll show you how I make this tasty soup.

Let's Start With the Ingredients

This recipe is for 5-6 servings. Cooking the soup in a larger quantity allows the flavors to meld together beautifully, resulting in a more delicious final dish. You will need:

Meat and Veggies:

  • a whole chicken cut up, without breast: The heart of this soup, the chicken provides rich flavour and tender meat. Using a whole chicken (minus the breast, which can dry out) ensures a deep, satisfying broth.
  • carrots: These add a touch of sweetness and vibrant colour to the soup, contributing both flavour and visual appeal.
  • parsnip: Similar to carrots, parsnip offers a subtle sweetness and earthy undertone, enhancing the overall depth of flavour.
  • celery root: Celery root brings a slightly peppery and celery-like flavour, adding complexity to the soup's base.
  • celery stalks: Along with the root, celery stalks contribute their characteristic fresh, slightly peppery taste, creating a well-rounded flavour profile.
  • onion: The aromatic foundation of the soup, onion provides a savoury base note that complements the other vegetables and chicken.
  • red bell pepper: This adds a hint of sweetness and a vibrant red colour, making the soup more visually appealing and adding a subtle fruity note.
  • green peas frozen: These contribute a pop of freshness and sweetness, balancing the richness of the soup and adding a pleasant texture.
Whole Chicken, Frozen Peas, Carrots, Celery Root and Stalks, Parsley Roots, Onion and Bell Pepper

For thickening:

  • egg yolk free range: The egg yolk contributes to the creamy texture of the soup, adding richness and a velvety mouthfeel.
  • sour cream: This adds a tangy creaminess, balancing the flavours and creating a luxurious texture.

For seasoning:

  • sea salt kosher: Essential for seasoning, salt enhances the flavours of all the ingredients, bringing them into balance.
  • ground black pepper freshly ground: Adding a touch of warmth and subtle spice, freshly ground black pepper elevates the overall flavour profile.
  • vegetable mix for soups: This provides a concentrated boost of vegetable flavour, adding depth and complexity to the broth.
  • lemon juice freshly squeezed: A touch of acidity brightens the soup, balancing the richness and adding a refreshing element.
  • parsley chopped: Fresh parsley adds a vibrant green colour and a fresh, herbaceous note, completing the flavour profile.

Preparing the Ingredients For the Soup

Ingredient preparation takes a bit longer as it involves cutting up the whole chicken and then cleaning and chopping the vegetables.

Cut Up the Chicken

I start by cutting up the chicken, as it will be the first to boil. I begin with the wings, followed by the two whole legs, which I will later separate into drumsticks and thighs.

Next, I'll cut out the chicken's back and bone the breast, reserving the bony carcass for the soup.

Chicken Wings, Thighs, Drumsticks and Backs on the Cutting Board

After that, I debone the two chicken thighs, making sure to also boil the bones I remove, as they impart a unique taste to the soup. I then cut these bones and the chicken back into two pieces.

Chicken Wings and Deboned Chicken Thighs on the Cutting Board

I will also cut the boneless thighs into smaller pieces, as they are too big to serve whole. This ensures that the meat can be divided more easily among everyone when serving.

Chicken Thighs Cut in Pieces on the Chopping Board

Cut Into Cubes the Vegetables

I washed all the vegetables and then peeled the carrots, parsnip, celery root, and onion. The sweet red pepper was halved, and the seeds were removed..

Cleaned Vegetables in the Bowl

With the exception of the whole onion, I will cut all the remaining vegetables into roughly equal-sized small cubes.

Cleaned and Cut in Cubes Vegetables in the Bowl

Having prepped all the ingredients, it's time to start cooking.

How to Make the Creamy Chicken Soup With Vegetables?

Fry the Chicken Parts

For a richer chicken taste and an even more delicious creamy chicken soup with vegetables, I suggest starting by frying the chicken pieces in a bit of oil. Heat about two tablespoons of sunflower oil in the soup pot and add the chicken to fry.

Frying Chicken Parts in the Pot

Season the chicken pieces with a teaspoon of sea salt and half a teaspoon of freshly ground black pepper. Fry them for about two minutes over medium heat, stirring and turning until they are lightly browned or turn whitish.

Boil the Meat

Pour two litres of hot water over the chicken. Add the whole, cleaned onion, a teaspoon of vegetable soup mix, and two chicken stock cubes.

Boiling Fried Chicken Parts in the Pot With Onion

Once the water reaches a boil, reduce the heat to low and simmer for about thirty minutes. During the first few minutes of boiling, skim off any foam that forms on the surface with a spoon. This will help the liquid remain clear and transparent.

Add the Vegetables

Add the diced vegetables and frozen green peas. Pour in another liter of water, season with an additional teaspoon of sea salt, and simmer for 30-40 more minutes.

Boiling Fried Chicken Parts With Vegetables in the Pot

At this stage, the creamy chicken soup with vegetables is looking wonderful. Now, we just need to thicken it slightly and add the finishing touches.

Boiled Chicken With Vegetables Soup in the Pot

Make a Thickener

For a simple, flour-free thickening, I'll combine the egg yolk and three tablespoons of sour cream in a bowl or cup.

Egg Yolk and Sour Cream in the Bowl

Using a spoon, I'll mix these two ingredients thoroughly until the yolk is fully incorporated into the sour cream, creating a smooth paste.

Egg Yolk and Sour Cream Mix in the Bowl

Thickening the Soup

Gradually whisk in a few tablespoons of the hot soup, one at a time, into the egg yolk and sour cream mixture to temper it. Then, remove the soup pot from the heat and gently stir in the thickened mixture. Taking the pot off the heat prevents the sour cream from curdling.

Adding the Thickener in the Chicken and Vegetables Soup

Finally, stir in the freshly squeezed juice of a lemon and a handful of chopped parsley. I recommend tasting the soup at this point to adjust the salt if needed.

Chicken and Vegetables Soup in the Pot Ready to Serve

That brings us to the end of this recipe. This is my creamy chicken soup with vegetables, and I have to admit, it's a personal favourite.

Variations

Here are some variations you could explore, playing with vegetable ingredients:

  • Root Vegetables: Swap or add other root vegetables like parsley root, sweet potatoes, or turnips for different textures and sweetness levels.
  • Cruciferous Vegetables: Broccoli, cauliflower, or Brussels sprouts can be added for extra nutrients and a slightly different flavour profile. Add them towards the end of cooking so they don't become mushy.
  • Mushrooms: Sauté sliced mushrooms (cremini, shiitake, or button) with the initial vegetables for an earthy depth of flavour.
  • Spinach or Kale: Stir in fresh spinach or chopped kale in the last few minutes of cooking until wilted for added greens and nutrients.
  • Corn: Fresh or frozen corn kernels can add a touch of sweetness and texture, especially nice in late summer or early fall.
  • Asparagus: Add chopped asparagus spears in the last 5-7 minutes of cooking for a fresh, slightly grassy flavour.

How to Serve This Chicken Soup?

For the best experience, serve this chicken soup hot. Offer a lemon wedge for a touch of extra sourness and hot pepper for those who like a kick. A tablespoon of sour cream swirled on top adds a lovely richness.

Creamy Chicken Soup With Vegetables Served in Bowl With Lemon Slice and Chilli Peppers

How to Store the Soup?

Allow the soup to cool completely to room temperature before refrigerating. This prevents the temperature inside your fridge from rising and harming other foods. You can speed up cooling by placing the pot in an ice bath or dividing the soup into smaller containers.

Once cooled, transfer the soup to clean, airtight containers. This will help prevent contamination and keep the soup fresh. Label the containers with the date you made the soup so you know how long it has been stored.

Properly stored creamy chicken soup with vegetables will generally last for 3-4 days in the refrigerator.

Before reheating, always check the soup for any signs of spoilage, such as a sour smell, mold growth, or a slimy texture. If you notice any of these, discard the soup.

Creamy Chicken Soup With Vegetables Served in Bowl With Lemon Slice

We hope you enjoyed this creamy chicken soup with vegetables! If you're looking for more comforting soup ideas, be sure to check out the many other delicious recipes on our blog, such as:

  • Best Healthy Cauliflower Soup Recipe
  • Hungarian Green Bean Soup Recipe
  • Best Green Pea Soup Recipe
  • Creamy Kohlrabi Soup Recipe
  • Best Mushroom Soup Recipe
  • Smoked Sausage Potato Soup
  • Romaine Lettuce Soup Recipe
  • Pork Meatballs Vegetable Soup
  • Romanian Meatball Soup

You can also find images of creamy chicken soup with vegetables on our Facebook, Instagram and Pinterest pages, where you can give us a like and a share and stay up to date with other recipe ideas.

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    Romanian Tripe Soup Recipe
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Creamy Chicken Soup With Vegetables-Chicken and Vegetable Soup Served in Bowl With Lemon Slice and Chilli Peppers

Creamy Chicken Soup With Vegetables

Timea
This delicious and creamy chicken soup with vegetables served with lemon and chilli pepper it’s ideal for cool autumn and winter days.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Soup
Cuisine International, Transylvanian
Servings 6 portions
Calories 313 kcal

Equipment

  • 1 Soup Pot

Ingredients
 
 

  • 1.4 kg whole chicken cut up, without breast
  • 4 pcs carrots
  • 1 pc parsnip
  • ¼ pcs celery root
  • 3 pcs celery stalks
  • 1 pc onion medium size
  • ½ pcs red bell pepper
  • 100 g green peas frozen
  • 30 ml sunflower oil
  • 2 teaspoon sea salt kosher
  • ½ teaspoon ground black pepper freshly ground
  • 1 teaspoon vegetable mix for soups
  • 2 pcs chicken stock cubes
  • 1 pc egg yolk free range
  • 3 tablespoon sour cream
  • 1 pc lemon juice freshly squeezed
  • 1 bunch parsley chopped
  • 3 l water warm

Instructions
 

  • Cut up the chicken, will use the thighs, drumsticks, wings, chicken's back and breast bone. Bone the pulp and cut the boned pulp into pieces.
  • Wash and peel the vegetables, then cut in small cubes, but the onion leave it whole.
  • Heat the sunflower oil in the soup pot, in which I put the chicken parts to fry. Season the meat with sea salt, freshly ground black pepper and fry them for about two minutes on medium heat.
  • Pour hot water over the meat, add the whole onion, season with the vegetable mix for soups and chicken stock cubes, simmer for thirty minutes. Remove the foam formed above the soup with a spoon.
  • Add the diced vegetables and frozen green peas, add a litre of water, season with sea salt and simmer for another forty minutes.
  • Put the egg yolk and the sour cream in a bowl or cup and mix them well until you obtain a homogeneous paste.
  • Add a few tablespoons of soup to the thickener, stirring to equalize the temperature and pour the thickener into the pot. Add the lemon juice and the chopped parsley.
  • Serve hot, with a bit of lemon next to it for an extra sour, more sour cream on top and chilli pepper.

Video

Notes

You can leave all the chicken parts, including the breast, which you also cut into smaller pieces.

Nutrition

Serving: 1gramsCalories: 313kcalCarbohydrates: 4gProtein: 22gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 89mgSodium: 888mgPotassium: 322mgFiber: 1gSugar: 1gVitamin A: 1283IUVitamin C: 22mgCalcium: 53mgIron: 2mg
Keyword chicken soup with vegetables, creamy chicken soup, creamy chicken soup with vegetables
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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5 from 2 votes (2 ratings without comment)

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Creamy Chicken Soup With Vegetables-Chicken and Vegetable Soup Served in Bowl With Lemon Slice and Chilli Peppers
Timea and Laci-Timea's Kitchen

Welcome!

Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

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