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Creamy Chicken& Vegetable Soup with Cheesy Garlic Bread

Recipe by Alena on InstagramAdded 13 November 2026.

20 minutes to prep, 55 to cook. A hearty, creamy chicken and vegetable soup brimming with potatoes, carrots, and aromatic spices, paired with a warm, cheesy garlic‑stuffed baguette. The soup is smooth and comforting, while the bread adds a buttery, crunchy bite—perfect for a cozy dinner.

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Method

  1. Chop the potatoes, carrot, onion, tomato, and bell pepper and place them in a pot.

  2. Add the chicken breast, chicken broth, bay leaf, peppercorns, salt, dried garlic, black pepper, turmeric, and paprika.

  3. Simmer for 40 minutes.

  4. Remove the chicken and shred it with two forks.

  5. Discard the bay leaf and peppercorns, then blend the soup until smooth.

  6. Return the shredded chicken, add 30 g butter and chopped parsley, and stir until the butter melts.

  7. Cheesy Garlic Bread: Cut off the top of the baguette and hollow out some of the soft interior.

  8. Mix mozzarella, softened butter, minced garlic, and chopped dill.

  9. Fill the baguette with the cheese mixture and bake at 400°F for 10–15 minutes until golden and the cheese melts.

  10. Serve the creamy soup with warm cheesy garlic bread.

Tips while you cook

Prep all vegetables first
Chop potatoes, carrot, onion, tomato, and bell pepper before adding them to the pot.
Shred chicken after simmering
Remove the chicken after simmering and shred it before returning to the soup.
Add butter and parsley at the end
Stir in butter and chopped parsley after blending.
Bake baguette until golden
Bake the filled baguette at 200 °C for 10–15 minutes until the cheese melts and the crust is golden.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Alena made this.

The recipe comes from Alena’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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