– **Title**: Creamy Chicken Soup
– **Ingredients**:
– 1 lb (450g) boneless, skinless chicken breasts
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup frozen peas
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
2. Add the minced garlic, dried thyme, rosemary, salt, and pepper. Cook for an additional minute until fragrant.
3. Add the chicken breasts and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
5. Stir in the heavy cream and frozen peas. Cook for another 5-10 minutes until the soup is heated through.
6. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve hot, garnished with fresh parsley. Enjoy your creamy chicken soup!
Key Ingredients & Substitutions
Chicken: You can use chicken thighs or breasts, depending on your preference. Thighs tend to be juicier and more flavorful. If you’re looking for a lighter option, shredded rotisserie chicken works well too!
Vegetables: Onions, carrots, celery, and potatoes are the core veggies here. If you’re out of potatoes, try sweet potatoes or even parsnips for a different twist. You can also add other favorites like green beans or bell peppers.
Heavy Cream: This adds richness to the soup. If you want a lighter version, you can substitute half-and-half or even a non-dairy cream alternative like coconut milk. Just keep in mind the flavor will change slightly!
Herbs: Dried thyme and parsley add great flavor. Feel free to switch up the herbs; fresh dill or rosemary can work nicely too. Just remember: fresh herbs are usually stronger, so adjust the amounts accordingly!
How Do You Ensure Perfectly Cooked Chicken in Your Soup?
Cooking the chicken right is key for a tasty soup. Start by browning it well. This adds flavor! Make sure your pot is hot enough before you add the chicken. Here’s how to do it:
- Heat oil in a large pot over medium heat.
- Add the chicken pieces in a single layer to avoid steaming. Season with salt and pepper.
- Cook for about 5-7 minutes until the chicken is brown and fully cooked through.
- Don’t forget to set it aside before adding your veggies to keep it moist and tender.
How to Make Creamy Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken thighs or breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Crusty bread for serving (optional)
How Much Time Will You Need?
This creamy chicken soup will take about 10 minutes for preparation and approximately 30 minutes to cook, making the total time around 40 minutes. Perfect for a delicious and comforting meal after a busy day!
Step-by-Step Instructions:
1. Brown the Chicken:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken. Season it with salt and pepper to your taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned. When done, remove the chicken from the pot and set it aside to rest.
2. Sauté the Vegetables:
In the same pot where you cooked the chicken, add the chopped onion, sliced carrots, and chopped celery. Sauté these vegetables for about 5 minutes, or until they begin to soften and the onions become translucent.
3. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute. You’ll know it’s ready when it gets fragrant, which is sure to make your kitchen smell amazing!
4. Cook the Potatoes:
Add the diced potatoes, chicken broth, dried thyme, and dried parsley to the pot. Mix everything together, then bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Combine Everything:
Return the cooked chicken to the pot, and add in the frozen peas and corn. Next, stir in the heavy cream and gently heat the soup through without bringing it to a boil. This will help keep the cream smooth and creamy.
6. Final Touches:
Give your soup a taste and adjust the seasoning with more salt and pepper if it needs it. Remember, a little taste test is always a good idea!
7. Serve and Enjoy:
Serve your creamy chicken soup hot, garnished with fresh parsley if you like. It’s great on its own or perfect with some crusty bread for dipping. Enjoy your cozy bowl of soup!
Can I Use Different Types of Chicken?
Absolutely! While this recipe calls for boneless, skinless chicken thighs or breasts, you can use whatever you have on hand. Just keep in mind that cooking times may vary if you opt for chicken with bones or skin. Make sure to cook the chicken thoroughly, reaching an internal temperature of 165°F (75°C).
Can I Make This Soup Ahead of Time?
You can prepare the soup a day in advance! Just follow the recipe up to adding the cream, then let it cool and store it in the fridge. When you’re ready to serve, reheat gently on the stove, then stir in the cream before serving.
How to Store Leftover Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container. Frozen soup can last up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove.
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or coconut milk for a non-dairy option. Just keep in mind that the texture and flavor may change slightly. Add the substitute in the last few minutes of cooking to avoid boiling it, as it can curdle.
