Creamy Chicken Soup

Creamy Chicken Soup

Creamy Chicken Soup

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
large pot or Dutch oven
2
cutting board
3
sharp knife
4
measuring cups and spoons
5
ladle

Ingredients

Protein

  • 1
    1 pound boneless, skinless chicken breasts

Vegetables

  • 1
    1 unit medium yellow onion
  • 2
    2 unit carrots
  • 3
    2 unit celery stalks
  • 4
    2 unit garlic cloves

Liquids

  • 1
    6 cups chicken broth
  • 2
    1 cup heavy cream

Seasoning

  • 1
    1 teaspoon dried thyme
  • 2
    0.5 teaspoon dried rosemary
  • 3
    1 teaspoon salt
  • 4
    0.5 teaspoon black pepper

Thickener

  • 1
    0.25 cup all-purpose flour

Garnish

  • 1
    0.25 cup fresh parsley

Directions

1

Prepare Vegetables

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.

2

Prepare Chicken

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.

3

Sauté Vegetables

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.

Transform Any Food Photo Into a Recipe!

Snap a photo of any dish & instantly get a professional recipe with perfect ingredients, exact measurements & step-by-step instructions.

Get Access Now - Only $39
4

Add Garlic

Add 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.

5

Brown Chicken

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.

6

Add Flour for Roux

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.

7

Add Broth and Seasoning

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.

8

Simmer Soup

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).

9

Add Cream

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.

10

Adjust Seasoning

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.

11

Serve

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Recipe Tips

  • For a richer flavor, use homemade chicken broth. You can also add other vegetables like potatoes or peas.
  • If you don't have heavy cream, you can use half-and-half or milk, but the soup will be less creamy.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • To make this gluten-free, use a gluten-free flour blend.
  • Always wash your hands before and after handling raw chicken. Ensure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked. Use a meat thermometer for best results.

Nutrition Facts (per serving)

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%

Experience The Future of Recipe Discovery

Transform any food photo into a detailed recipe in seconds with our advanced AI technology. Perfect ingredients, exact measurements & step-by-step instructions.

  • Unlimited Recipe Generation
  • Exact ingredients & clear instructions
  • 96% photo recognition rate
Get Access Now - Only $39Unlimited Recipes • One-Time Payment

Frequently Asked Questions