Creamy Vegetable Chicken Soup Without Cream

Velvety, light, and still satisfyingly hearty, this creamy vegetable soup with chicken on the bone is made without cream, without fuss, and in one pot. The vegetables create a naturally silky texture, while chicken drumsticks or bone-in thighs give the broth a deep, savory aroma. A finish of lemon juice and fresh parsley lifts everything with a clean, bright note.

Ingredients

• Bone-in chicken pieces (drumsticks or bone-in thighs) — 2–3 pcs. (about 400–500 g / 14–18 oz)
• Potatoes — 3–4 pcs.
• Carrot — 1 pc.
• Tomatoes — 2 pcs.
• Yellow onion — 1 pc.
• Water — 1–1.5 l (4–6 cups)
• Olive oil — 1–2 tbsp
• Seasonings to taste: salt, curry or turmeric, paprika, black pepper
• Fresh parsley — 1 small bunch
• Lemon juice — to taste (for serving)

Step-by-step recipe

1. Prepare the ingredients: peel and cut the potatoes, carrot, tomatoes, and onion into small pieces. Place the vegetables in a pot and arrange the chicken pieces on the bone on top.
2. Season: add salt, black pepper, curry or turmeric, and paprika. Pour in the olive oil and water so the liquid covers the vegetables and chicken.
3. Cook: bring to a boil, reduce the heat to medium, and cook covered for 30–35 minutes, until the vegetables are tender and the chicken is fully cooked.
4. Make the creamy base: transfer the chicken to a plate. Blend the contents of the pot with an immersion blender until smooth and creamy.
5. Return the meat: remove the meat from the bones, shred it or cut it into small pieces, and return it to the soup.
6. Final touches: add finely chopped parsley and a little lemon juice to taste. Check the seasoning and adjust with salt and pepper if needed. Stir and warm for 1–2 minutes without boiling.

Serving

Serve the soup hot, topped with a pinch of paprika, fresh herbs, and a lemon wedge. It pairs beautifully with crusty bread or whole-grain croutons.

Tips and variations

• Texture: if the soup is too thick, add a little hot water or stock; if it is too thin, simmer for 5–7 minutes over low heat.
• Spices: curry and turmeric add warmth and fragrance, while paprika brings a gentle sweetness. If you like heat, add a pinch of chili.
• Meat: you can use chicken breast, but the broth will be less rich; use 350–400 g (12–14 oz) and reduce the cooking time slightly.
• No blender: mash the vegetables with a potato masher for a looser texture, but the flavor will still be well balanced.
• Storage and freezing: keep refrigerated for up to 3 days or frozen for 2–3 months. For freezing, it is best not to add the herbs and lemon until after reheating.

Nutritional value (per serving)

Calories	180 kcal
Protein	16 g
Fat	7 g
Carbohydrates	15 g
Fiber	3 g
Sodium	0.8 g

FAQ

Can I replace the tomatoes in this recipe?

Yes. Use sweet bell pepper or 1–2 tsp tomato paste. If needed, you can leave the tomatoes out entirely — the soup will still taste balanced and satisfying.

Can I use chicken breast instead of drumsticks?

Yes, use 350–400 g (12–14 oz). Cook it 5–7 minutes less than bone-in pieces. Keep in mind that the broth will be less rich, so you can add a bay leaf for aroma and a little extra oil.

How do I make this soup in a slow cooker?

Place all the ingredients in the bowl and set it to ‘Soup’ or ‘Stew’ for 30–40 minutes. Then remove the chicken, puree the vegetables with an immersion blender, return the meat, and add the herbs and lemon juice.