Make This Creamy and Delicious Soup in Under an Hour!

This creamy chicken and vegetable soup is so delicious! The perfect soup for kiddos (or adults) getting over an illness or for anyone who can never get enough warm and comforting soup. It’s nothing fancy or over the top. Instead, it lets the flavors of the veggies and chicken shine. And the addition of just a half cup of heavy cream makes it feel like a lazy day indulgence.

Plus, it’s so easy to prepare and cook! Most of the magic happens on the stove top with just a little chopping thrown in. Make this the next time a soup craving hits and you’ll be in heaven!

Ingredients

2 chicken breasts

4-6 medium-sized carrots, chopped

1 onion, chopped

1 clove garlic, chopped

2 celery stalks, chopped

2 medium-sized potatoes, cut into cubes

1 cup frozen or canned corn

6 cups chicken broth

salt and pepper to taste

1 bay leaf

1/2 cup heavy cream or half and half (optional…though, if you’re omitting it then it’s not creamy, now is it?)

handful chopped parsley

Instructions

Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough water to cover the chicken breasts and vegetables. Bring to a boil and simmer about 20-30 minutes.

Remove chicken breasts and set aside on a plate or cutting board. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands. Skim the liquid of any fats and debris.

Stir in the chicken, potatoes and corn. Simmer for another 20-30 minutes. Check for seasoning then add in the heavy cream and chopped parsley.