Simple Creamy Chicken and Vegetable Soup

Source: Very slightly modified from Sing for Your Supper as seen on Christine’s Kitchen Chronicles



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