Creamy Chicken Soup
Warm up with a bowl of heartwarming **Creamy Chicken Soup**, the perfect comfort food for any season. This recipe features tender, shredded chicken breasts nestled in a velvety broth infused with the aromatic flavors of garlic, thyme, oregano, and a hint of bay leaf. A base of sautéed onions, carrots, and celery adds wholesome depth, while a splash of heavy cream transforms the dish into a rich, luxurious soup. With simple ingredients like chicken broth and fresh parsley, this recipe comes together in just over an hour, making it an ideal choice for a family-friendly meal. Whether served as a cozy dinner or a hearty starter, this one-pot wonder is guaranteed to satisfy. Perfect for warming up on chilly nights, this creamy chicken soup is comfort food done right!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 0.25 cup flour
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup heavy cream
- 0.25 cup, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for about 5-7 minutes per side until they are golden brown and cooked through. Remove the chicken and set aside to cool.
In the same pot, add 3 tablespoons of butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.
Add the minced garlic and cook for another minute until fragrant.
Stir in the flour and cook for about 2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps.
Add the dried thyme, oregano, and bay leaf. Stir the mixture to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
While the soup is simmering, shred the cooked chicken using two forks.
Once the soup has simmered, remove the bay leaf and add the shredded chicken back into the pot.
Stir in the heavy cream and continue to cook for another 10 minutes.
Season the soup with salt and black pepper to taste.
Finally, stir in the chopped fresh parsley just before serving.
Serve hot and enjoy your creamy chicken soup!
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 634 mg | 212% | |
| Sodium | 6731 mg | 293% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 25.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 499 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4272 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
