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–+ servings
Creamy Chicken Soup

EASY Creamy Chicken Soup

This EASY creamy chicken soup is one of the simplest meals you can make! It's packed with vegetables, is wonderfully hearty, and tastes absolutely delicious!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 bowls
Author: TheAmericanPatriette

Ingredients

  • 2 T olive oil
  • ½ onion chopped
  • 3-4 celery stalks chopped
  • 5 large carrots peeled & chopped
  • 1-1.5 lb raw chicken breasts 2-3 chicken breasts*
  • 4 golden potatoes peeled & chopped into large chunks**
  • 6 c chicken broth
  • ½ bunch kale chopped (about 3-4 c chopped)
  • 3 c frozen green beans***
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp dried oregano
  • Salt & pepper to taste
  • 1/2 c heavy cream

Instructions

  • In a large pot over medium heat, add oil, onion, celery, and carrots, and saute for 8-10 minutes.
  • Add in remaining ingredients except for the cream. Bring to a low boil, reduce heat to medium-low, and cover & simmer for 30-45 minutes (until you can easily shred the chicken).
  • Remove chicken breasts from pot & place on a plate or cutting board. Shred using two forks, and then return to the soup.
  • Stir in cream & serve.
  • Enjoy!
  •  (I told you this was easy! 😉)

Notes

Leftovers: store in an airtight container in the fridge. They'll be really tasty for a few days!
To freeze: pour cooled soup into freezer-safe bags & store for up to 3 months in the freezer. Thaw & reheat.
*I use raw chicken breast to make this soup, but you could easily make this soup with leftover shredded chicken or rotisserie chicken. If you do make it with chicken that's already cooked, you can still add the chicken early on - it'll absorb the flavors of the soup. But, you can also just wait until the end and add it in a few minutes before serving.
**You could use regular Russet potatoes, but since they're much larger than yellow potatoes, you may just want to use 2 of them. You could also easily sub in red potatoes.
***You can also use fresh green beans, but frozen are so much easier! I always buy thin cut green beans (frozen), and they're delicious - they don't give off a waxy texture like many other regular frozen green beans do.