Description
This creamy chicken soup is rich, comforting, and packed with tender chicken, hearty vegetables, and a velvety broth. Perfect for chilly days or whenever you need a cozy bowl of comfort.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until vegetables are softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in chicken broth. Add dried thyme, rosemary, sage, and bay leaf. Stir to combine.
4. Bring to a simmer, cover, and let cook for 15-20 minutes on low heat.
5. Add cubed chicken breasts and bring back to a gentle simmer. Cook for 8-10 minutes, until chicken is cooked through.
6. Remove the bay leaf and optionally shred the chicken in the pot using two forks.
7. In a separate bowl, whisk together heavy cream, flour, and milk until smooth.
8. Slowly pour the cream mixture into the soup, stirring constantly. Simmer and stir for 5-7 minutes until thickened.
9. Add frozen peas and corn. Cook for another 3-5 minutes until heated through.
10. Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
Use rotisserie chicken to save time and skip cooking raw chicken.
Add extra vegetables like mushrooms, potatoes, or green beans to customize the soup.
Make it spicy with red pepper flakes or hot sauce.
Substitute coconut milk for a dairy-free version, or gluten-free flour for a gluten-free soup.
Great paired with crusty bread or a grilled cheese sandwich.
Store leftovers in the fridge for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg