This chicken and veggie soup is a single-serving creamy soup that comes together in under 20 minutes using precooked chicken and frozen vegetables. No flour, no thickeners and uses:
- 1 precooked chicken breast
- 1 cube of frozen crushed garlic (or 1 fresh clove)
- 1/2 cup frozen veggies
- 8 oz chicken stock or broth
- 2 oz heavy cream
- 1 dollop sour cream
Creamy Garlicky Chicken and Veggie Soup
Ingredients
- 1 Precooked Chicken Breast
- 1 cube Frozen Crushed Garlic (or 1 tbsp minced garlic + 1 tsp oil)
- 1/2 cup Frozen Veggies of Choice
- 8 oz Chicken Stock or Broth
- 2 oz Heavy Whipping Cream
- 1 dollop Sour Cream
- Salt and Pepper, to taste
- Optional: Fresh Garlic Chives
Instructions
- Prepare the garlic: Add the frozen garlic cube to a saucepan and cook until melted and fragrant. If using minced garlic instead, cook it in a teaspoon of oil until fragrant.
- Build the soup base: Add the chicken stock to the pan over medium heat. Stir in the frozen vegetables.
- Simmer: Simmer until the vegetables are tender and the broth is lightly bubbling. It should smell fragrant from the garlic and look slightly concentrated before the dairy goes in.
- Add the chicken: Stir in the diced chicken and cook 2–3 minutes until warmed through.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream and sour cream until fully incorporated and smooth. Keep the heat low from here — boiling will separate the dairy.
- Season and finish: Add salt and pepper to taste and heat gently 1–2 minutes. Ladle into a bowl and garnish with garlic chives. The finished soup should coat the back of a spoon without being thick.
Video
🍽️ Equipment Used
I made this soup in Avacraft saucepan. This pan has a thick bottom, which helps the pan to heats evenly, ensuring a more consistent finished dish. Plus, is the perfect size for single-serving and 2-person recipes.
Shop the pan here: AVACRAFT 8 inch Stainless Steel Everyday Pan
Disclosure: As an Associate, I earn from qualifying purchases.
🔁 Variations & Substitutions
- Lower-fat option: use half-and-half or milk in place of heavy cream
- Extra protein: add additional chicken or stir in cooked turkey
- Vegetable swaps: use mixed vegetables, broccoli, cauliflower, peas, carrots, or spinach
- More garlic flavor: add an extra clove of garlic or garnish with roasted garlic
- Dairy-free: substitute dairy-free sour cream and unsweetened plant-based cream alternative
🧠 Why This Recipe Works
This chicken and veggie soup delivers rich, comforting flavor with minimal effort. Using precooked chicken keeps preparation quick while chicken broth creates a savory foundation. Fresh garlic adds depth and aroma, while the combination of heavy cream and sour cream creates a velvety texture without requiring complicated techniques.
The frozen vegetables add color, nutrition, and convenience, making this a simple one-pot meal that’s satisfying enough for lunch or dinner while coming together in less than 20 minutes.
This soup works because it layers flavor in stages. Garlic is lightly cooked first to release aroma without burning. The broth builds a savory base, while frozen vegetables add natural sweetness and body.
The cream and sour cream are added at the end to create richness without heavy thickeners like flour or starch. This keeps the soup light but still creamy, with a smooth texture that feels comforting without being heavy.
🧯COMMON MISTAKES
- Soup tastes bland → not enough salt or garlic cooked too briefly
- Soup looks separated → dairy was added at too high heat
- Vegetables too soft → over-simmering before adding chicken
- Soup too thin → simmer longer before adding dairy
🥗 Diet Notes
This recipe is naturally gluten-free when prepared with a gluten-free broth. It’s relatively low in carbohydrates and can fit into many lower-carb meal plans depending on the vegetables used. For a higher-protein version, simply increase the amount of chicken.
From the blog to your kitchen
The $50 Low-Carb Week
Seven days of low-carb meals for two adults, from one real $50 grocery order — every price on the page.
Leave a Reply