Description
Comforting creamy chicken soup delivers hearty warmth from grandma’s kitchen, blending classic flavors with nourishing ingredients. Home cooks will savor each spoonful of this soul-soothing classic that promises pure culinary satisfaction.
Ingredients
Scale
Protein:
- 2 large chicken breasts (boneless, skinless)
Vegetables:
- 1 medium onion
- 2 medium carrots
- 2 ribs celery
- 3 cloves garlic
- 1 cup corn (fresh or frozen)
- 1 cup peas (frozen)
- 1 cup mushrooms, sliced
- 1–2 small potatoes
Seasonings and Liquids:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare a large pot and heat olive oil over medium temperature, creating a golden sear on seasoned chicken pieces until lightly browned. Transfer chicken to a separate plate.
- Using the identical pot, melt butter and gently cook diced onions, carrots, and celery until they become translucent and fragrant. Introduce minced garlic and allow it to release its aromatic essence for approximately 60 seconds.
- Sprinkle flour across the vegetable mixture, stirring continuously to create a smooth, pale roux. Cook for 2-3 minutes to eliminate raw flour taste.
- Slowly pour chicken broth into the pot, whisking consistently to prevent lumps and create a silky, uniform liquid base.
- Incorporate thyme, bay leaf, and previously seared chicken. Reduce heat and allow the soup to simmer for 15-20 minutes, ensuring chicken is thoroughly cooked. Extract chicken, break into bite-sized pieces, and return to the pot.
- Pour heavy cream into the simmering soup, adding optional vegetables like potatoes, corn, peas, or mushrooms. Continue cooking until vegetables reach desired tenderness.
- Taste and adjust seasoning with salt and pepper. Remove bay leaf, garnish with freshly chopped parsley, and serve piping hot.
Notes
- Enhance the chicken’s flavor by marinating it in herbs or buttermilk before searing for extra tenderness and depth.
- Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free alternative that still maintains a creamy texture.
- Use leftover rotisserie chicken to cut down on cooking time and add a smoky, pre-seasoned element to the soup.
- Toast flour briefly before adding liquid to eliminate raw flour taste and create a more complex, nutty undertone in the soup’s base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg