Creamy Homemade Chicken and Vegetable Soup with Herbs
A comforting chicken soup featuring tender vegetables, diced potatoes, and fresh herbs in a creamy broth. The combination of button mushrooms, aromatic herbs like basil and rosemary, and rich milk creates a hearty meal perfect for cold days or when feeling under the weather. This version stands out with its generous vegetable medley and the addition of Yukon Gold potatoes that add substance and creaminess to every spoonful.
Ingredients
- 2 Tbsp unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 clove garlic, minced
- 8 oz button mushrooms, sliced
- 1 tsp chicken bouillonkosher salt1:1sodium
cleaner flavor
- 1 ½ tsp dried basil
- 1 tsp fresh rosemary, chopped
- 1 Tbsp fresh parsley, flakes
- 4 cups chicken broth
- 3 cups chicken, cooked, diced or shredded
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup whole milk
- salt and pepper(optional)
Instructions
- 1
Heat butter in large soup pot over medium-high heat until melted
- 2
Add onion, celery, carrots, garlic, mushrooms and bouillon, cook stirring frequently until vegetables soften and onion becomes translucent
- 3
Add basil, rosemary, parsley, chicken broth, cooked chicken and potatoes, bring to boil
- 4
Reduce heat to medium-low and simmer until potatoes are cooked through
- 5
Stir in milk and season with salt and pepper to taste
Tips
Use rotisserie chicken for convenience and extra flavor in the soup base.
Cut vegetables uniformly for even cooking and professional presentation.
Add milk at the end to prevent curdling during the long simmer time.
Good to Know
refrigerate up to 3 days in covered container
prepare vegetables day before, add milk when reheating
ladle into bowls, garnish with fresh herbs if desired
Common Mistakes
add milk gradually to avoid curdling
cook vegetables until tender to avoid raw taste
season at the end to control saltiness
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this chicken soup?
Freeze without the milk for up to 3 months. Add fresh milk or cream when reheating to maintain smooth texture and prevent separation.
What if I don't have fresh herbs?
Use dried herbs but reduce quantities by half. Add dried herbs earlier in cooking process for better flavor development throughout the soup.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop, adding extra broth if soup thickens too much during storage.