Description
Hearty chicken soup celebrates comfort with a rich, creamy broth packed with tender meat and vegetables. Warm bowls invite diners to savor each spoonful of this classic midwestern comfort dish you’ll want to make again and again.
Ingredients
Scale
Protein:
- 3 cups cooked, shredded chicken
- 6 cups chicken broth
Vegetables and Aromatics:
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 large carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup peas
- 1 cup diced potatoes
- 1/2 cup corn
Dairy and Thickeners:
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 2 tablespoons flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Optional Add-Ins:
- 1 cup cooked rice or small pasta (like orzo or ditalini)
Garnish:
- Chopped fresh parsley
- Crusty bread
Instructions
- In a large pot, warm olive oil over medium heat and gently sauté diced onion, minced garlic, chopped carrots, and sliced celery until vegetables become translucent and tender, approximately 5-6 minutes.
- Sprinkle flour over the softened vegetables and stir continuously for 60-90 seconds to create a light, golden roux that will help thicken the soup.
- Pour chicken broth into the pot, then add shredded chicken, dried thyme, chopped parsley, kosher salt, and freshly ground black pepper. Allow mixture to reach a gentle simmer.
- Incorporate heavy cream and whole milk into the soup, stirring consistently until the liquid becomes smooth and slightly thickened, about 4-5 minutes.
- Enhance the soup by adding optional ingredients like sweet green peas, diced potatoes, kernel corn, or your preferred rice/pasta. Continue cooking for 8-10 minutes until additional ingredients are fully cooked and tender.
- Taste and refine the soup’s seasoning with additional salt and pepper as needed. Finish by garnishing with fresh chopped parsley and serving alongside warm, crusty artisan bread.
Notes
- Swap dairy cream with coconut milk for a lighter, lactose-free version that still maintains rich, creamy texture.
- Enhance protein content by adding quinoa or lentils instead of traditional rice or pasta for a more nutritious meal.
- Roast vegetables beforehand to develop deeper, caramelized flavors that elevate the soup’s overall taste profile.
- Prep ingredients in advance and store chopped vegetables in refrigerator to streamline cooking process and save time during busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg