Soy-Free Creamy Chicken Soup
Warm up with a bowl of comforting Soy-Free Creamy Chicken Soup, a wholesome twist on classic chicken soup that's rich, hearty, and dairy-forward. Crafted with tender shredded chicken breast, silky heavy cream, and nourishing vegetables like carrots, celery, and potatoes, this recipe is thoughtfully made without soy to cater to dietary preferences. Perfect for chilly evenings, it features aromatic herbs like thyme and a hint of garlic for a cozy, savory flavor profile. Ready in just an hour, this one-pot wonder is easy to prepare and serves as the ultimate creamy soup for family meals or freezer-friendly leftovers. Garnished with fresh parsley for a bright finish, this gluten-free chicken soup is a deliciously filling crowd-pleaser that'll leave everyone craving seconds.
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Add the chicken breast to the pot, followed by the chicken broth, bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes.
Remove the chicken breast from the pot and set aside. Add the diced potatoes to the broth and continue to simmer for another 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, shred the chicken using two forks.
Once the potatoes are tender, return the shredded chicken to the pot. Stir in the heavy cream and let the soup simmer for an additional 5 minutes to heat through.
Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with the fresh chopped parsley.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.8 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 575 mg | 44% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6225 mg | 132% | |
*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.
