That looks like a creamy chicken vegetable soup (chicken pot pie–style soup) — hearty, comforting, and packed with tender chicken, peas, carrots, and corn in a creamy broth.

Here’s a detailed, step-by-step recipe:

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Creamy Chicken Vegetable Soup

🕒 Time

• Prep: 15 minutes

• Cook: 35–40 minutes

• Total: ~55 minutes

🍲 Servings

6 servings

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🛒 Ingredients

Protein

• 2 cups cooked chicken breast or thighs, shredded (rotisserie works great)

Vegetables

• 2 tablespoons butter or olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 1 cup frozen corn

Base & Seasoning

• 3 tablespoons all-purpose flour

• 4 cups chicken broth (low sodium preferred)

• 1 cup whole milk or half-and-half

• ½ cup heavy cream (optional, for extra richness)

• 1 teaspoon dried thyme

• ½ teaspoon dried parsley (or 1 tablespoon fresh)

• ½ teaspoon black pepper

• ¾ teaspoon salt (adjust to taste)

• 1 bay leaf (optional)

Optional Add-ins

• 1 medium potato, diced small (for thicker, heartier soup)

• ¼ teaspoon poultry seasoning

• Fresh chopped parsley for garnish

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🔪 Step-by-Step Instructions

1️⃣ Sauté the Aromatics

1. In a large Dutch oven or heavy pot, melt butter over medium heat.

2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

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2️⃣ Make the Roux (Thickener)

4. Sprinkle flour over the vegetables.

5. Stir continuously for 1–2 minutes to cook out the raw flour taste.
   (This creates a light roux that thickens the soup.)

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3️⃣ Add Broth & Simmer

6. Slowly whisk in chicken broth, stirring constantly to prevent lumps.

7. Add thyme, parsley, bay leaf, salt, and pepper.

8. Bring to a gentle boil, then reduce to simmer for 10–15 minutes.

If using potatoes, add them now and simmer until tender.

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4️⃣ Add Chicken & Vegetables

9. Stir in shredded chicken, peas, and corn.

10. Simmer another 5–7 minutes.

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5️⃣ Make It Creamy

11. Stir in milk and heavy cream.

12. Simmer gently for 5 more minutes.

13. Remove bay leaf. Taste and adjust seasoning.

The soup should be creamy and slightly thick — similar to a pot pie filling.

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🥄 Texture Adjustment Tips

• Too thick? Add a splash of broth or milk.

• Too thin? Simmer longer OR mix 1 tablespoon cornstarch with 2 tablespoons water and stir in.

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🍽 Serving Suggestions

• Serve with warm biscuits (like shown in the image), crusty bread, or puff pastry.

• Garnish with fresh parsley and cracked black pepper.

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❄ Storage

• Refrigerate up to 4 days.

• Freeze up to 2 months (cream-based soups may separate slightly — stir well when reheating).

• Reheat gently over low heat.