Creamy Chicken Soup Recipe

There’s something undeniably comforting about a bowl of creamy chicken soup. It’s more than just food; it’s a hug in a bowl, a taste of home, and a remedy for almost anything that ails you. In our house, this Creamy Chicken Soup Recipe isn’t just a meal; it’s an event. I remember the first time I made it, tentatively following a recipe I found online. The aroma alone was enough to draw everyone to the kitchen, noses twitching like cartoon characters catching a delicious scent. My kids, usually picky eaters, devoured it with gusto, their spoons clanking happily against the bowls. My husband, a man of few words when it comes to food praise, actually declared it “restaurant quality!” Since then, this recipe has become a staple, requested on chilly evenings, during sniffle season, and frankly, just because. It’s incredibly versatile, easy to adapt to what you have on hand, and always, without fail, brings smiles to faces around the table. If you’re looking for a recipe that’s both satisfying and soul-warming, look no further. This Creamy Chicken Soup is about to become your new family favorite too.

Ingredients

This recipe thrives on simple, wholesome ingredients. The beauty of creamy chicken soup lies in the way these humble components transform into something extraordinary when cooked together with love and patience. Here’s what you’ll need to create this comforting classic:

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs. Chicken thighs tend to be more flavorful and stay moist longer, but breasts offer a leaner option. Feel free to use a mix of both for the best of both worlds! You can also use pre-cooked rotisserie chicken to save time, about 3 cups shredded. If using raw chicken, ensure it is properly thawed if frozen.
• Vegetable Broth: 8 cups low-sodium vegetable broth. While chicken broth is traditional, vegetable broth allows the chicken flavor to shine through without being overwhelming and keeps the soup lighter. Opt for low-sodium to control the salt content and adjust to your preference later. You can also use homemade broth for an even richer flavor.
• Heavy Cream: 1 cup heavy cream. This is the key to the “creamy” in Creamy Chicken Soup. Heavy cream provides that luxurious richness and velvety texture that makes this soup so decadent. For a slightly lighter option, you can use half-and-half, but the soup will be less thick and creamy. Avoid using milk as it might curdle when heated and won’t provide the desired richness.
• Butter: 4 tablespoons unsalted butter. Butter adds richness and depth of flavor, and it’s essential for sautéing the vegetables and creating a flavorful base for the soup. Unsalted butter allows you to control the overall saltiness of the dish.
• Yellow Onion: 1 medium yellow onion, diced. Onion forms the aromatic foundation of many great soups and stews. Yellow onions offer a balanced flavor that sweetens as they cook, adding depth without being overpowering. Dice it finely for even cooking.
• Carrots: 2 medium carrots, peeled and diced. Carrots bring sweetness and a touch of color to the soup. Diced carrots add a pleasant texture and subtle sweetness that complements the savory flavors.
• Celery: 2 stalks celery, diced. Celery, along with onion and carrots, forms the classic mirepoix, the aromatic base of many soups and sauces. Celery adds a subtle herbaceousness and savory depth.
• Garlic: 2 cloves garlic, minced. Garlic is a flavor powerhouse that adds warmth and pungency to the soup. Mince it finely or use a garlic press to release its aromatic oils.
• All-Purpose Flour: 1/4 cup all-purpose flour. Flour is used as a thickening agent to create the creamy texture of the soup. It forms a roux with the butter, which helps to thicken the broth and give it a velvety consistency. For a gluten-free option, you can use cornstarch or arrowroot powder (see FAQ for details).
• Dried Thyme: 1 teaspoon dried thyme. Thyme is a classic herb that pairs beautifully with chicken and vegetables. It adds a subtle earthy and slightly lemony flavor that enhances the overall taste of the soup. Fresh thyme can also be used, use about 1 tablespoon chopped fresh thyme.
• Dried Bay Leaf: 1 bay leaf. Bay leaf is a subtle but important flavor enhancer in soups and stews. It adds a subtle tea-like, slightly floral note that deepens the flavor profile. Remember to remove it before serving.
• Salt: To taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with a teaspoon and adjust to your preference as you taste the soup.
• Black Pepper: Freshly ground black pepper to taste. Freshly ground black pepper adds a pungent and aromatic kick that balances the richness of the soup. Grind it fresh for the best flavor.
• Fresh Parsley: 1/4 cup fresh parsley, chopped (for garnish). Fresh parsley adds a burst of freshness and color as a garnish. It brightens up the soup and adds a final touch of herbaceousness. Other fresh herbs like chives or dill can also be used.

Instructions

Making this Creamy Chicken Soup is surprisingly straightforward. Follow these step-by-step instructions to create a bowl of comfort in your own kitchen:

1. Prepare the Chicken (if using raw chicken): If you are using raw chicken breasts or thighs, you have a few options. You can either poach the chicken directly in the soup broth later on, or you can pre-cook it for more control over the texture and flavor. For pre-cooking, you can bake, pan-sear, or even quickly boil the chicken until it is cooked through (internal temperature of 165°F or 74°C). Once cooked, let it cool slightly and then shred or dice it into bite-sized pieces. Set aside. Alternatively, if using rotisserie chicken, shred or dice it and set aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This process, known as sweating the vegetables, releases their flavors and creates a flavorful base for the soup. Don’t let them brown too much.
3. Add Garlic and Aromatics: Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this stage should be wonderfully savory and inviting.
4. Create the Roux: Sprinkle the flour over the vegetables in the pot. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and no longer looks raw. This step creates a roux, which is a mixture of fat and flour used to thicken sauces and soups. Cooking the flour removes its raw taste and allows it to thicken properly.
5. Gradually Add Broth: Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Gradually adding the broth and whisking ensures that the roux smoothly incorporates into the liquid, creating a creamy base without any clumps of flour. Continue whisking until the mixture is smooth.
6. Simmer the Soup: Bring the soup to a gentle simmer. If you are using raw chicken breasts or thighs and haven’t pre-cooked them, now is the time to add them to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the chicken is cooked through (if using raw chicken) and the vegetables are tender. If using pre-cooked chicken, you can add it in the last 5-10 minutes to heat through. Simmering allows the flavors to meld together and deepen.
7. Shred the Chicken (if using poached chicken breasts/thighs): If you poached the chicken in the soup, remove the chicken breasts or thighs from the pot with tongs or a slotted spoon and place them on a cutting board. Shred or dice the chicken into bite-sized pieces using two forks or a knife. Return the shredded chicken to the pot.
8. Stir in Cream and Season: Reduce the heat to the lowest setting. Slowly stir in the heavy cream. Do not let the soup boil after adding the cream, as it might curdle. Season the soup with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and adjust as needed. Taste and adjust seasonings as desired.
9. Remove Bay Leaf and Garnish: Remove the bay leaf from the soup. Ladle the Creamy Chicken Soup into bowls. Garnish with fresh chopped parsley. Serve hot and enjoy!

Nutrition Facts

(Estimated, per serving, based on approximate ingredient quantities. Actual values may vary.)

• Servings: Approximately 6-8 servings (depending on serving size)
• Calories per serving: Approximately 350-450 calories (This is an estimate and can vary based on portion size, type of chicken used, and specific ingredients)

Please Note: These are estimated nutrition facts. For precise nutritional information, you can use online nutrition calculators and input the exact brands and quantities of ingredients used. This recipe is a moderately calorie-dense meal due to the cream and butter. You can reduce calories by using half-and-half instead of heavy cream, using less butter or oil, and increasing the proportion of vegetables to chicken.

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables, preparing chicken if needed)
• Cook Time: 30-40 minutes (including sautéing, simmering, and thickening)
• Total Time: Approximately 50-65 minutes

This Creamy Chicken Soup recipe is relatively quick and easy to prepare, making it perfect for weeknight dinners or cozy weekend lunches. The majority of the time is spent simmering, allowing the flavors to develop and the soup to thicken.

How to Serve

Creamy Chicken Soup is a versatile dish that can be enjoyed in many ways. Here are some serving suggestions to elevate your soup experience:

• Classic Bread Accompaniments:
  • Crusty Bread: Serve with slices of warm, crusty bread like sourdough, baguette, or Italian bread. The bread is perfect for dipping into the creamy soup and soaking up all the delicious flavors.
  • Garlic Bread: Garlic bread adds another layer of flavor and warmth. You can make homemade garlic bread or use store-bought.
  • Dinner Rolls: Soft and fluffy dinner rolls are always a welcome addition to a bowl of soup.
• Savory Sides:
  • Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the soup.
  • Grilled Cheese Sandwich: Pairing creamy chicken soup with a classic grilled cheese sandwich is ultimate comfort food.
  • Crackers: Serve with a variety of crackers, such as oyster crackers, saltines, or whole-wheat crackers, for a simple and satisfying accompaniment.
• Soup Enhancements:
  • Fresh Herbs: Garnish with extra fresh herbs like chopped dill, chives, or more parsley for added freshness and flavor.
  • Lemon Wedge: A squeeze of fresh lemon juice brightens up the soup and adds a touch of acidity.
  • Hot Sauce: For those who like a little heat, a dash of hot sauce or a sprinkle of red pepper flakes can add a spicy kick.
  • Shredded Cheese: A sprinkle of shredded cheddar cheese, Monterey Jack, or Parmesan cheese can add extra richness and flavor.
• Make it a Heartier Meal:
  • Add Noodles or Rice: For a more substantial meal, you can add cooked egg noodles, pasta, or rice to the soup. Add them during the last 10-15 minutes of cooking to heat through.
  • Serve Over Mashed Potatoes: For an incredibly comforting and filling meal, serve the creamy chicken soup over a bed of creamy mashed potatoes.

Additional Tips for Perfect Creamy Chicken Soup

Want to take your Creamy Chicken Soup to the next level? Here are five additional tips to ensure soup success every time:

1. Use Quality Broth: The broth is the foundation of your soup, so using a good quality broth makes a big difference in the final flavor. Homemade broth is always best, but if using store-bought, opt for low-sodium and look for brands that are flavorful and not overly salty. You can also use bone broth for added richness and nutritional benefits.
2. Don’t Overcook the Vegetables: Sauté the vegetables until they are just tender-crisp. Overcooked vegetables can become mushy and lose their flavor. You want them to retain some texture in the final soup.
3. Bloom Your Spices: To maximize the flavor of your dried thyme and bay leaf, “bloom” them in the butter along with the garlic. Cooking the spices in fat for a short time releases their aromatic oils and intensifies their flavor.
4. Thicken to Your Preference: The amount of flour in this recipe creates a moderately thick soup. If you prefer a thinner soup, use slightly less flour (start with 2 tablespoons). For a thicker soup, you can add a little more flour or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup in the last few minutes of cooking.
5. Make it Ahead and Store Well: Creamy Chicken Soup is a great make-ahead meal. It actually tastes even better the next day as the flavors meld together. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally, until heated through. You can also freeze Creamy Chicken Soup, but the texture of the cream might change slightly upon thawing. For best results when freezing, allow the soup to cool completely, then freeze in freezer-safe containers or bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQ Section: Creamy Chicken Soup Recipe

Q1: Can I make this Creamy Chicken Soup gluten-free?

A: Yes, you can easily make this soup gluten-free! Simply substitute the all-purpose flour with a gluten-free thickening agent. Good options include:

• Cornstarch: Use 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup in the last 5-10 minutes of cooking and simmer until thickened.
• Arrowroot Powder: Arrowroot powder works similarly to cornstarch. Use 2 tablespoons of arrowroot powder mixed with 2 tablespoons of cold water as a slurry.
• Gluten-Free Flour Blend: You can also use a gluten-free all-purpose flour blend. Follow the same instructions as with regular flour, but you might need to adjust the amount slightly depending on the blend. Start with 1/4 cup and add more if needed to reach your desired thickness. Always check the label of your gluten-free flour blend to ensure it is certified gluten-free if you have celiac disease or severe gluten sensitivity.

Q2: Can I use milk instead of heavy cream to make it lighter?

A: While you can use milk or half-and-half to reduce the fat and calories, it will significantly change the texture and richness of the soup. Milk is much thinner than heavy cream and doesn’t have the same fat content needed for a truly creamy soup. Also, milk is more prone to curdling when heated, especially if the soup is brought to a boil after adding it. Half-and-half is a slightly better option than milk, but heavy cream is still recommended for the best creamy texture. If you are using milk or half-and-half, add it at the very end and heat gently without boiling.

Q3: Can I add other vegetables to this soup?

A: Absolutely! Creamy Chicken Soup is very versatile, and you can easily add other vegetables to customize it to your liking. Some great additions include:

• Potatoes: Diced potatoes (Yukon Gold or Russet) add heartiness and creaminess. Add them with the carrots and celery to ensure they cook through.
• Sweet Potatoes: Diced sweet potatoes add a touch of sweetness and vibrant color. Add them with the carrots and celery.
• Peas: Frozen peas can be added in the last 5-10 minutes of cooking for a pop of green and sweetness.
• Green Beans: Cut green beans into bite-sized pieces and add them in the last 10-15 minutes of cooking.
• Mushrooms: Sauté sliced mushrooms with the onions, carrots, and celery for added depth of flavor.
• Corn: Frozen or fresh corn kernels can be added in the last 5-10 minutes of cooking.
• Spinach or Kale: Fresh spinach or kale can be stirred in at the very end until wilted for added nutrients and color.

Q4: Can I use rotisserie chicken to save time?

A: Yes, using rotisserie chicken is a fantastic shortcut for this recipe! It significantly reduces the prep and cook time. Simply shred or dice about 3 cups of cooked rotisserie chicken and add it to the soup in the last 5-10 minutes of cooking, just to heat it through. Using rotisserie chicken is perfect for busy weeknights when you want a comforting and delicious meal quickly.

Q5: My soup is not thick enough, what can I do?

A: If your soup is not as thick as you would like, there are a few ways to thicken it:

• Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Slowly whisk the slurry into the simmering soup and cook for a few minutes, stirring constantly, until the soup thickens to your desired consistency.
• Flour Slurry: Similar to cornstarch, you can use a flour slurry. Mix 1-2 tablespoons of all-purpose flour with an equal amount of cold water and whisk it into the simmering soup.
• Simmer Longer: Simmering the soup uncovered for a longer period will allow some of the liquid to evaporate, naturally thickening the soup.
• Potato: If you have added potatoes, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the soup.
• Immersion Blender/Blender: For a very creamy and smooth soup, you can use an immersion blender or carefully transfer a portion of the soup to a regular blender (being cautious with hot liquids!) and blend until smooth. Then, return the blended portion to the pot and stir to combine. This will thicken the soup and create a very creamy texture.

Enjoy making and savoring this heartwarming Creamy Chicken Soup Recipe! It’s a dish that’s sure to become a beloved staple in your kitchen, bringing comfort and smiles with every spoonful.

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