This chicken vegetable soup is perfect when served on a cold winter day. It is full of vegetables and can be made into a vegetarian soup by omitting the chicken and substituting a vegetable stock in place of the chicken stock. It is thick like a chowder but can be made thinner by omitting some of the cornstarch. It is also a gluten-free soup because it uses cornstarch to thicken instead of flour. Whew! This soup does it all and is delicious to boot!
But this soup yields one more surprise: It can be made from boxed chicken stock and a rotisserie chicken. You can cook the chicken and broth to make this soup, but it is just as good with boxed stock and rotisserie chicken. All this means that this soup is quick, easy, and delicious!
If I’m in a big hurry, I use store-bought shredded carrots and then use a chopper to cut all the vegetables except the potatoes.
This recipe makes about 12 cups of soup, so it is perfect for serving guests or for having leftovers.
Give this versatile soup a try. I don’t think you will be disappointed!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 large onion, chopped
- 4 large carrots, peeled and sliced thin
- 3 large celery stalks, chopped
- 2 medium potatoes, cubed
- 2 cups frozen corn
- 6 cups chicken stock, divided in half
- 2 cups rotisserie chicken, shredded
- 1/4 cup all-purpose flour (for gluten free soup, use 1/8 cup of cornstarch in place of flour)
- 3 cups whole milk, divide out 1/4 cup
- 1/4 cup butter
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 8 ounces cheddar cheese, shredded
Ingredients
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- In a large Dutch oven, add the onion, carrots, celery, potatoes, corn, and 3 cups of chicken stock. Cover the pan with a tight-fitting lid and on medium heat bring the vegetables to a boil and then simmer for 20 minutes or until tender.
- Remove the chicken from the bones, pick clean, and shred into small chunks.
- In a small bowl, add the flour (or cornstarch if making gluten-free soup) and 1/4 cup of milk. Stir until smooth. Add more milk if necessary. Pour the flour mixture into the rest of the milk and stir. Pour into the vegetables. Add the last 3 cups of chicken stock into the vegetables and stir. Add the butter, pepper, and salt and cook 10 minutes. Remove from the heat and add the cheddar cheese and stir until melted.
Use chicken stock instead of chicken broth for this recipe for the best taste.
If the soup is too thick the second day, add chicken stock and milk in a 2:1 ratio.ย For example, if you add 1 cup of stock, add 1/2 cup of milk.
This recipe was updated 9/23/20 with the following change: The amount of cornstarch was changed and an all-purpose flour option was added to replace the cornstarch.
Yield:ย About 12 cups