Honey Mustard Soup with Chicken
Warm up with this irresistibly creamy and tangy Honey Mustard Soup with Chicken, a comforting blend of tender shredded chicken, hearty vegetables, and a luscious honey-Dijon broth. This recipe combines the sweetness of honey, the sharp tang of Dijon mustard, and the richness of heavy cream to create a flavor-packed soup that’s both satisfying and unique. Highlighted by notes of fresh thyme and a sprinkle of parsley, this dish is perfect for cozy weeknight dinners or as a crowd-pleasing starter. Ready in just 45 minutes and brimming with wholesome ingredients like russet potatoes and carrots, this soup is a delightful balance of savory and sweet. Serve it with crusty bread for a complete, soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 3 tablespoons Dijon mustard
- 3 tablespoons Honey
- 1 cup Heavy cream
- 1 large Russet potato, peeled and diced
- 1 medium Carrot, peeled and diced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with salt and pepper on both sides and add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, sauté the diced onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly.
Pour in the chicken broth and bring it to a simmer. Add the diced potato and carrot to the pot.
Return the chicken breasts to the pot, cover, and let simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the Dijon mustard, honey, heavy cream, and thyme. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning with extra salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 7132 mg | 310% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 66.8 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4028 mg | 86% | |
*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.
