Creamy Chicken Vegetable Soup

If you are in the same age bracket as I am, chances are you grew up eating creamy chicken condensed soup on a cold winters night accompanied with a toastie or toast with lashing of butter. Such a simple yet moorish meal that was a staple on cold winters nights around Australia.

Those cans of condensed soup as we all know are readily available on the supermarket shelves today and are often used as soup or as a base for meals which was noted over the last years in many slow cooker recipes that flood social media.

I often do not get on my soap box about nutrition on the website because I am a firm believer of every person having the freedom to make their own choice what they consume food wise, however, condensed soup is full of preservatives and additives which can cause stomach, digestive and behavioural issues in some adults and children.

We all like a recipe which is quick and easy and therefore the use of canned and packaged goods is a popular choice by many who are time poor and I get that. You are home late, you have had a busy day at work, the kids are tired and cranky and you just want dinner on the table and you want it there quickly!

Well what if I told you that this soup with some quick chopping of vegetables, a few stirs of the pot and a quick simmer can be on the table within 30 minutes of it cooking and you are not only avoiding the use of canned and packaged food but it also tastes BETTER than the traditional canned variety!

If I have your attention well keep on reading.....

This soup is creamy, its a bowl of comfort right in your lap and best of all there is no rule what vegetables you put in there just throw on in any that are in the fridge. Surely it cant be that simple because homemade soup is meant to simmer for hours right? Wrong in this instance! Sure if you had time on your hands you could simmer it away on the stove for a few hours and maybe the taste might be a a little deeper, but, its not necessary! 30 minutes from the time you put your pot on the stove to the time you put that pot on the table for your family to ladle out golden creamy deliciousness I promise!!

30 minutes and a beautiful creamy hearty soup is ready

The secret for making this so creamy, smooth and a extra layer of flavour is definitely the combination of cheese that is added to the pot. Again you can use any cheese that you want, but my favourite combination in cooking particularly with chicken is Camembert, Parmesan and a sharp tasty cheese. Add those flavours in and you will have a soup that you wished was an endless supply and a new family winter favourite meal.

So lets get cooking!

Prep 15 min // Cook 30 min


2 cups cooked chicken (Leftovers or a cooked roast chicken)

1 tbs olive oil

1/2 cup plain flour

2 cups chicken stock

3 cups milk

50g butter

2 tsp dijon mustard

50g each of Camembert cheese, Parmesan Cheese and Tasty cheese (or any cheese you choose)

Salt and Pepper to season

1 tsp each of garlic powder and onion powder

5-6 basil leaves diced

1 tbs fresh thyme (or 1/2 tbs dried variety)

1/2 tbs fresh rosemary (or 1/2 tsp dried variety)

1 leek diced finely (if you dont have leek brown onion is fine)

5 cloves garlic minced

1 carrot diced

1/2 red capsicum diced

small tin corn drained

1 zucchini diced

2 sticks celery diced

1 cup broccoli

1 cup mushrooms

1/2 cup frozen peas (or fresh green beans)

1 cup spinach leaves

You can use any vegetables in this recipe this is just what I used as it was in the fridge!


  1. Heat oil in a large pot and when hot add leek and garlic and cook until fragrant (do not brown the onion or garlic or it will affect the taste of the soup)

  2. Add carrots, celery, capsicum, zucchini and corn to the pot and cook for 1-2 minutes until softened.

  3. Add the butter and flour to the pot and continue to stir until the butter is melted and a roux is formed (about 1 minute).

  4. Add chicken stock and mix to combine and then add milk, chicken, garlic and onion powder, peas and mushrooms and stir. Season well with salt and pepper.

  5. Bring to the simmer mixing and as the soup begins to thicken add Dijon mustard being careful not to let the soup boil.

  6. Finally add the cheese and the spinach leaves and stir through well.

  7. Check for seasoning and taste and add more salt and pepper if needed and if you like a sharper flavour add a little extra cheese and/or mustard to suit your taste.

  8. Serve in bowls immediately with your choice of side - we used garlic and cheese scrolls fresh out of the oven which was amazing - be sure to check out our scroll dough recipes on the wesbite and fill with garlic and cheese!

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