Creamy Chicken and Vegetable Soup

Creamy Chicken and Vegetable Soup


52 people made this

About this recipe: This soup is an all-in-one meal. Red onion, red pepper, potatoes, carrots, chicken, cheese and green beans are heated together. Serve this hearty soup during the cold winter months.


Makes: 6 

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 3 cloves garlic, finely chopped
  • 1 red pepper, diced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 2 litres chicken stock
  • 450g skinless, boneless chicken breast fillets, chopped
  • 1 (28.4g) packet Ranch dressing dip mix
  • 1 teaspoon crushed chillies
  • salt to taste
  • ground black pepper to taste
  • 225g processed cheese, such as Kraft singles, unwrapped and chopped
  • 450g frozen green beans
  • 50g butter
  • 4 tablespoons plain flour

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic and red pepper; cook until tender. Mix in potatoes, carrots and chicken stock. Bring to the boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with Ranch dressing dip mix, crushed chillies, salt and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
  3. Melt butter in a frying pan over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.


Ranch dressing dip mix can be purchased online.

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