I really LOVE soup, and this time of the year is the best because it’s a great time to eat soup. THIS soup is one of my favorites. It is so different from all the other soups. You may use whatever veggies you like. The original recipe used yellow summer squash, but I chose to use butternut squash instead. Zucchini and broccoli, bell peppers, celery etc. would all be so good!

When I make soup or stew, I like to do all the prep before I start. Chop all the veggies, get the protein ready, measure the broth. Once the soup gets going and is simmering, it’s best to have things ready to pour into the pot.

Sauté the chopped, sweet onion in a large heavy pot in the melted butter. Add in the flour, salt and pepper. Whisk it into the butter and onion to make a roux. Slowly whisk in the chicken broth while whisking. Stir over medium heat till it is bubbly and slightly thickened.

Next pour in the veggies and chicken, if you are using raw chicken.

Let the veggies simmer for 15-20 minutes. Check a piece of potato or carrot to make sure it is firm, but soft. Be careful not to simmer too long or squash becomes too mushy.

Butternut squash adds the best texture and flavor!
If you are using raw chicken bits, put it in with the veggies to cook. If you are using a rotisserie or other cooked chicken, add it in with the corn after the veggies have cooked.

After the veggies and chicken have cooked, add in the corn, cream and cheese.

Use frozen or fresh corn. It has the best texture and flavor for soup.
“Light cream” is what the original recipe says. I often use half & half.
Use fresh parmesan, not the powdered kind. It melts into the soup and adds great flavor!

Add in the thyme and salt & pepper to taste.

Each bite is full of the best textures and flavors! We LOVE this soup!!

Creamy Chicken Harvest Soup

Creamy chicken soup that you may add in any vegetable you like. This soup just tastes like Autumn.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American


  • 6 Tbsp butter
  • 1 sweet onion, chopped
  • 3 Tbsp flour
  • 1 Tbsp Kosher salt
  • 2 tsp black pepper
  • 8 cups chicken broth I add another 2 cups if it's too thick.
  • 2-3 cups red potatoes, chopped
  • 1 cup mushrooms, chopped
  • 1 cup carrots, chopped or sliced
  • 2-3 cups butternut squash, chopped
  • 2-3 cups raw chicken breast cut up or could use leftover cooked chicken
  • 1 cup frozen corn kernels
  • 1 Tbsp fresh thyme or 2 teaspoons dried
  • 2 cups light cream or half & half
  • 1 cup fresh parmesan


  • In a large, heavy pot, melt the butter. Add in the onion and sauté for a few minutes till soft.
  • Take off the heat and whisk in the flour, salt and pepper. Put back on the heat and slowly whisk in the chicken broth. Stir slowly till it is bubbly and thickened slightly.
  • Add in the vegetables and chicken, if the chicken is raw. If you are using already cooked chicken or a rotisserie chicken, then add the chicken in later after the veggies have cooked.
  • Let the veggies simmer and cook for about 15 minutes. I poke a piece of potato with a fork to make sure it is soft, but firm.
  • Add in the corn, cream and cheese. Take off heat. Stir till the cheese is melted. Add in the thyme, then salt and pepper to taste.
Keyword Butternut squash, chicken, chicken soup, cream soup