Seriously, who needs noodles when you have such a thick, hearty, creamy, and chunky chicken soup like this one? 5-Ingredient Chunky Chicken Vegetable Soup is creamy without the cream (in fact, there is no dairy at all in this dish). It’s chunky but light because you don’t have the heavy noodles. And with loads of chicken, carrots, and peas, it’s full of flavor and texture even though it only has 5 ingredients 😎.
This is one of those recipes that you make and you say to yourself, OMG, this is really good, so good I can’t stop tasting it and it’s not even ready to serve yet, but yet I cannot stop. Or, maybe that’s just me 🙂
Chicken Vegetable Soup for the Soul – All Year!
Who doesn’t love chicken soup? It warms the belly as well as the soul. But chicken soup doesn’t have to be just for cold or rainy days. It can warm your soul and bring you comfort all year round – in Spring and Summer too!! My grandma used to throw a Christmas in July party every year and we all felt the warmth and comfort that Christmas brings right in the middle of summer. I’m telling ya, eating chicken soup in the Summer has a similar effect!!!
If you have followed my posts for that past few months, then you know how much I love a good soup and this one does not disappoint! Here are some of my other Soup Favorites if you want to check them out!
- Slow Cooker Chicken & Mushroom Soup
- 5-Ingredient Chicken Tortilla Soup with Kale
- Creamy Ground Chicken Tomato Soup
- Hearty Skillet Mushroom Soup
PREP-AHEAD FOR YOUR CHICKEN VEGETABLE SOUP
We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference! So, here are the steps you can do the day(s) in advance and store in the fridge as your meal ‘Kit’. Actually, this ENTIRE soup can be made 4-5 days in advance!! Yay!! Woo hoo!! Doesn’t get much easier than that!
(See the recipe below for more details)
- Cut the raw chicken and add to boiling water + bouillon cubes.
- While the chicken is cooking, dice the carrots.
- When the chicken is done, remove it from the broth, let it cool, and shred it into bite-size pieces.
- Cook the carrots in the broth, then add the corn starch mixture and bring the soup back up to a boil and start to thicken.
- Finally add back the chicken and the peas.
That’s it! Serge right away or store it in the fridge and reheat up to 4-5 days later.
5-Ingredient Chunky Chicken Vegetable Soup
- 2 Chicken Breasts
- 1 cup Frozen Sweet Peas
- 2 cup Carrots, Diced
- 4 Bouillon Cubes or 2 tsp Granulated bouillon or chicken base
- 2 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Pepper
- 5.5 cups Water
Prep-Ahead (this entire soup can be made in advance!!! Woo hoo!!!)
Cut the raw Chicken into 2-inch pieces. Add 5 cups of water with 2 bouillon cubes, plus 1 tsp salt and 1 tsp fresh ground pepper to medium size pot. Bring to a boil and then add the chicken. Boil for 10 minutes or until the chicken is cooked through. Remove from the heat and let cool.
While the chicken is cooking, peel and dice the carrots.
When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
To the soup broth, add the diced carrots and bring back up to a boil. Cook carrots for 10 minutes.
To a small mixing bowl or measuring cup, add 1/2 cup cold water and 2 tbls corn starch. Whisk together until dissolved. Then slowly whisk into the soup.
Add back the shredded Chicken and then add the peas. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months. Serve and Enjoy!