Creamy Chicken and Vegetable Soup


  • 2 chicken breasts
  • 4-6 medium-sized carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized potatoes, cut into cubes
  • 1 cup frozen or canned corn
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup heavy cream or half and half
  • handful chopped parsley


  1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
  2. Bring to a boil and simmer about 20-30 minutes.
  3. Remove chicken breasts and set aside on a plate or cutting board.
  4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
  5. Skim the liquid of any fats and debris.
  6. Stir in the chicken, potatoes and corn.
  7. Simmer for another 20-30 minutes.
  8. Check for seasoning then add in the heavy cream and chopped parsley.



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