Ready to dive into a bowl of creamy, dreamy chicken soup that’s packed with flavor and comfort? This recipe is your ticket to a cozy meal that’s both satisfying and simple to make. Let’s get cooking!
Why This Recipe Works
- The combination of tender chicken and creamy broth creates a perfect balance of texture and flavor.
- Using fresh vegetables adds a nutritious punch and vibrant color to the soup.
- A blend of herbs and spices ensures every spoonful is bursting with taste.
- It’s a versatile recipe that can be easily adapted to suit your taste preferences or dietary needs.
- Perfect for meal prep, this soup tastes even better the next day.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery, sautéing until they’re soft and the onions are translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This builds a flavorful base for your soup.
Step 2: Add the Broth and Chicken
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, thyme, and rosemary. Let it simmer for about 10 minutes to allow the flavors to meld together beautifully.
Step 3: Incorporate the Cream
Reduce the heat to low and stir in the heavy cream. Be careful not to let the soup boil after adding the cream to prevent curdling. Simmer gently for another 5 minutes, stirring occasionally.
Step 4: Season to Perfection
Taste your soup and adjust the seasoning with salt and pepper as needed. Remember, it’s easier to add more seasoning later than to fix an overly salty soup.
Step 5: Serve and Enjoy
Ladle the creamy chicken soup into bowls and serve hot. For an extra touch, garnish with fresh herbs or a sprinkle of grated cheese.
Tips and Tricks
For a thicker soup, you can blend a portion of the soup and stir it back into the pot. If you’re short on time, using rotisserie chicken is a great shortcut. To add a bit of heat, a pinch of cayenne pepper or a dash of hot sauce can elevate the flavors. Always taste as you go to adjust the seasoning to your preference. For a lighter version, substitute half-and-half or milk for the heavy cream, though the soup will be less creamy.
Recipe Variations
- Add mushrooms for an earthy flavor and extra texture.
- Stir in some cooked pasta or rice to make the soup more filling.
- For a dairy-free version, use coconut milk instead of heavy cream.
- Incorporate spinach or kale in the last few minutes of cooking for a green boost.
- Use turkey instead of chicken for a post-Thanksgiving twist.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything except the cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water if the soup has thickened too much.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the cream. Add the cream when reheating. Frozen soup can last up to 2 months. Thaw in the refrigerator overnight before reheating.
Summary
This creamy chicken soup is a comforting and versatile dish that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a recipe you’ll come back to again and again.
