Description
This creamy chicken soup is a comforting blend of tender chicken, fresh vegetables, and aromatic herbs, finished with a silky creamy base. Perfect for chilly afternoons, cozy family dinners, or meal prep for the week.
Ingredients
Scale
- 1 lb chicken breasts or thighs, cubed or shredded
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken stock
- 1 cup milk (or cream, almond milk, or oat milk)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp fresh thyme or ½ tsp dried
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: nutmeg, parmesan, croutons, pasta, or rice
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until soft and fragrant.
- Lightly season chicken and sear in a separate pan until lightly browned.
- Add chicken stock to vegetables and bring to a simmer. Add thyme and bay leaf if desired.
- Stir in chicken and simmer until cooked through, about 10–15 minutes.
- Make a slurry with flour and a small amount of milk; whisk into soup. Add remaining milk or cream gradually, simmering until thickened.
- Adjust salt and pepper. Stir in parsley just before serving.
Notes
- Temper cream to avoid curdling.
- Add pasta or rice separately if freezing leftovers.
- Taste and adjust seasoning throughout cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg