This Creamy Chicken and Veggie Soup is like a warm hug in a bowl! Packed with tender chicken, savory vegetables, and a creamy cheese base, it’s the ultimate comfort food for any time of year. Easy to make and perfect for cozy dinners, this soup is sure to become a family favorite. Enjoy it with a sprinkle of shredded cheese and a few oyster crackers for a meal that’s both hearty and satisfying!
In a large dutch oven or soup pot, melt the butter over medium heat.
4 tablespoons butter
Add the onion, celery and carrot and cook until tender, about 8 minutes.
1 cup chopped onion, ½ cup chopped celery, ½ cup peeled and diced carrot
Add the flour and stir constantly for 1 minute.
5 tablespoons flour
Add the potatoes, milk and chicken broth. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer for about 15 minutes or until the potatoes are fork tender. Reduce the heat to low.
¾ pound baby potatoes, cut into ½-inch chunks, 2 ½ cups milk, 2 ½ cups chicken broth
Add the cheese, pimento, salt, pepper, and hot sauce. Stir well and allow to cook for 3 minutes or until the cheese has melted.
2 cups shredded extra sharp cheddar, 2 ounce jar pimentos, undrained, 1 teaspoon salt, ½ teaspoon coarse ground pepper, ½ teaspoon chipotle tabasco, or hot sauce of choice
Add the chicken, stir well to combine and cook for 3 minutes, or until heated through.
3 cups chopped rotisserie chicken
Serve with oyster crackers, a sprinkle of shredded cheese and fresh black pepper.