By recipes genie | Published on December 29, 2024
Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Dicing ensures even cooking and distribution of flavors. Make sure to cut away the ends of the carrots and celery. Safety first: use a sharp knife carefully, keeping your fingers tucked away from the blade.
Cut the chicken breasts into 1-inch cubes. This will allow them to cook quickly and evenly in the soup. Make sure to trim off any unwanted fat.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onions, carrots, and celery and cook for 5-7 minutes, or until the vegetables begin to soften, stirring occasionally. Sautéing the vegetables first helps to develop their flavors, creating a richer base for the soup. You'll notice they become more fragrant and translucent as they cook.
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Get Access Now - Only $39Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic should release a strong, savory aroma.
Add the cubed chicken to the pot. Cook for 5-7 minutes, or until the chicken is lightly browned on all sides, stirring occasionally. It doesn't need to be fully cooked at this stage. The color of the chicken should turn from pink to opaque white.
Sprinkle the flour over the chicken and vegetables. Cook for 1 minute, stirring constantly, to create a roux. A roux is a mixture of fat and flour that helps to thicken sauces and soups. This step should create a paste that coats the meat and vegetables.
Pour the chicken broth into the pot, stirring to combine. Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer. Simmering is a gentle bubbling just below a boil. Ensure the flour is fully mixed in, with no lumps present.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender. Simmering allows the flavors to meld together and the chicken to become very tender. The consistency of the soup will slightly thicken. Make sure the internal temperature of the chicken reaches 165°F (74°C).
Stir in the heavy cream and heat through for another 2-3 minutes. Do not boil after adding the cream. This step will add richness and creaminess to the soup. The color of the soup should become slightly lighter.
Taste and adjust seasoning as needed. Add more salt or pepper, if needed, to your liking. Remember that flavors will continue to meld as the soup sits.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Calories
350 kcal
Carbs
20g
Protein
25g
Fat
20g
Fiber
3g
Sugar
5g
Sat. Fat
12g
Sodium
800mg
Trans Fat
0.5g
Cholesterol
100mg
Potassium
500mg
Vitamin A
80%
Vitamin C
10%
Calcium
100%
Iron
2%
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Calories
350 kcal
Carbs
20g
Protein
25g
Fat
20g
Fiber
3g
Sugar
5g
Sat. Fat
12g
Sodium
800mg
Trans Fat
0.5g
Cholesterol
100mg
Potassium
500mg
Vitamin A
80%
Vitamin C
10%
Calcium
100%
Iron
2%