Here’s a simple and comforting recipe for creamy chicken soup—perfect for a cozy meal.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie or boiled works well)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 2 tbsp flour (for thickening)
- 1 tsp dried thyme
- ½ tsp dried parsley (plus more for garnish)
- Salt and pepper to taste
- Optional: 1 cup diced potatoes or noodles
Instructions
- Sauté vegetables:
In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute. - Make the roux:
Sprinkle flour over the vegetables and stir well. Cook 1–2 minutes to remove raw flour taste. - Add liquids:
Slowly pour in chicken broth while stirring to avoid lumps. Bring to a gentle boil, then reduce to a simmer. - Add chicken and seasonings:
Stir in shredded chicken, thyme, parsley, salt, and pepper. If using potatoes or noodles, add them now and simmer until tender. - Finish with cream:
Lower heat and stir in heavy cream. Heat through, but do not boil once cream is added to prevent curdling. Adjust seasoning as needed. - Serve:
Garnish with fresh parsley or a sprinkle of black pepper. Serve warm with crusty bread.
💡 Tips:
- For extra flavor, use homemade chicken stock.
- You can add frozen peas or corn near the end for color and sweetness.
- Leftovers taste even better the next day!
If you want, I can also make a one-pot version that’s ready in under 30 minutes—super fast and creamy. Do you want me to do that?
