My Creamy Chicken Soup Has A Secret Veggie Thickener
I have a lot of chicken soup recipes. I also have plenty of creamy ones. But this time, I wanted something that blended the two — a creamy chicken soup that’s cozy and filling, but still made with simple, healthy ingredients.
- 1 tbsp Olive oil
- 1 medium Onion ((diced; ~1 cup))
- 8 oz Carrots ((peeled and diced into 1/2-inch cubes))
- 6 cloves Garlic ((minced))
- 1 head Cauliflower ((cut into large florets; ~4-5 cups))
- 1 lb Boneless skinless chicken breasts
- 5 cups Chicken broth ((reduced sodium))
- 2 tsp Italian seasoning
- 1 cup Peas ((fresh or frozen))
- 1 cup Half and half ((or 1/2 cup for lighter option))
- 2 tsp Sea salt ((to taste))
- 1/2 tsp Black pepper ((to taste))
- In a large Dutch oven over medium heat, heat the olive oil, until shimmering. Add the onions and saute for about 5 minutes, until starting to brown.
- Add the carrots and garlic. Saute for about 5 minutes.
- Add the chicken breasts, cauliflower, Italian seasoning, and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, turning the chicken halfway through, until it's cooked through and reaches 165 degrees F (74 degrees C) in the center.
- Transfer the chicken to a large bowl. Use a hand mixer or two forks to shred.
- Use a slotted spoon to transfer all the cauliflower florets and about 1/2 cup to 1 cup of broth to a blender. Blend until smooth.
- Stir the blended puree and shredded chicken back into the pot. Add the peas and half and half. Simmer for 3-4 minutes, until the soup is hot. Season with salt and pepper to taste.
I’ve actually been making a thinner version of this for years (a lot like my low carb chicken soup except creamy), but more recently did more proper testing to make it thick. Here’s what made this creamy chicken soup recipe a winner:
Thick and creamy, but not too heavy – This has all the flavor of classic chicken soup, but with an irresistibly creamy vibe. And unlike my thinner creamy chicken florentine soup, marry me chicken soup, or the version I made for years prior to my recent testing, this final version has a comforting, thick texture.
Naturally thickened – Many creamy chicken soup recipes use a flour or starch roux to thicken, but not mine. I used one of my super simple, signature secret ingredients instead. You might be surprised!
Easy, family-friendly meal in one pot – This soup includes protein as well as a mix of light and starchy veggies, so it’s filling enough to enjoy on a weeknight all by itself. And it gets cheering from my kids every time. You can also serve it as a starter if you like!
If you’re looking for a cozy, healthy, and creamy soup to add to your rotation, I highly recommend this one. It’s my family’s new favorite. And after all the holiday festivities, this is the kind of clean-ingredient comfort I’m craving. If you are too, make it with me!
Here I explain the best ingredients for my easy creamy chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken – I used boneless, skinless chicken breasts. Boneless chicken thighs work just as well if you like darker meat.
Aromatics – Including onion and garlic. I used fresh minced garlic, but the jarred kind works in a pinch (about a tablespoon).
Vegetables – I used carrots and peas give it that classic chicken soup feel. You can toss in celery too, or swap the peas for green beans. If you want corn, try my chicken corn soup instead.
The Secret Thickener Veggie – I was skeptical, but cauliflower worked the best to thicken this soup naturally! I tried carrots, turnips, parsnips, even potatoes to thicken the broth, but none of them got me the neutral flavor and silky smooth texture that cauliflower did. It blended in so smoothly, my 8-year-old didn’t even know it was there.
Chicken Broth – You can use my homemade broth or store-bought. I always get reduced-sodium so that I can adjust salt to taste later.
Half and Half – This adds that creamy finish without feeling too heavy. You can use heavy cream for a richer version. I’d start with 1/2 cup and adjust from there. I wouldn’t use regular milk (it can curdle) or almond milk (too watery), but full-fat coconut milk works great for a dairy-free option.
Olive Oil – For sauteing. Avocado oil works, too.
Italian Seasoning, Sea Salt, & Black Pepper.
VARIATION: Want to add pasta or rice?
Cook it separately and stir it in at the end with the peas and half and half. I’ve done this with cooked white rice, cauliflower rice, spaghetti squash, and even this protein pasta to make it a creamy chicken noodle soup.
If you’re making additions, I do recommend adding a couple extra cups of broth and a little extra half and half, to compensate for the added volume.
How To Make Creamy Chicken Soup
Sauté the veggies. Heat the oil in a Dutch oven and cook the onions, carrots, and garlic until they start to soften and smell amazing.
Add the chicken, cauliflower, broth, and seasoning. Bring to a boil, reduce the heat, and simmer until the chicken is fully cooked.
Shred the chicken. Transfer it to a bowl, and shred it using two forks or a hand mixer (my preferred choice).
Blend the cauliflower. Scoop out the cauliflower with a bit of broth and blend until smooth.
Stir the cauliflower puree and shredded chicken back in, plus the peas and half and half. Let the creamy chicken soup warm through. Season to taste and enjoy!
My Recipe Tips
Cut the cauliflower florets large. It’ll be easier to remove them later to blend.
A heavy pot helps everything cook evenly and keeps the heat steady for simmering. I use this Dutch oven so the soup stays warm longer, even off the heat.
It’s ok if some of the carrots and onions make it into the blender with the cauliflower. I don’t recommend blending most of them because the pieces are best in the soup separate, so I try to leave them behind in the pot when removing the cauliflower, but it’s no big deal if a few make it over. It’s also okay if a few smaller cauliflower florets stay in the soup and don’t get blended, but try to get most of them which will help the soup get thick.
I don’t bother with forks anymore when shredding the chicken. A hand mixer shreds the chicken in seconds and makes this step way easier.
Make sure the frozen peas are not stuck together. I usually toss the bag on the counter a few times before opening.
Creamy Chicken Soup
My cozy, creamy chicken soup has tender chicken and veggies in a naturally thick, creamy base. Easy to make with simple ingredients!
