Creamy Chicken Soup

On a chilly day, there’s nothing quite like a warm, comforting bowl of creamy chicken soup to soothe the soul. This rich and velvety soup is packed with tender chicken, soft vegetables, and a hint of herbs, all wrapped up in a luxurious and indulgent creaminess that will leave you cozy and content.

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 3 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 large cloves garlic, minced
• 1 large onion, chopped
• 2 medium potatoes, peeled and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

In a large pot or Dutch oven, sauté the chopped onion, celery, and garlic in a little bit of oil over medium heat until the vegetables are tender, about 5-7 minutes.

Add the chopped chicken to the pot and cook until browned on all sides, about 5-6 minutes.

Add the chopped carrots and potatoes to the pot, cooking for an additional 2-3 minutes.

Pour in the chicken broth, dried thyme, dried basil, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the pot from the heat and let it cool slightly.

Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

Return the pot to the stovetop and add the heavy cream.

Stir over low heat until the cream has melted and the soup is heated through.

Serve hot, garnished with chopped herbs or a sprinkle of paprika, if desired.

Notes

Use high-quality chicken broth for the best flavor.

If using low-sodium broth, adjust the amount of salt to taste.

For a lighter version, use half-and-half or whole milk instead of heavy cream.

If you don’t have an immersion blender, let the soup cool completely before pureeing it in a blender.

Be careful when blending hot liquids.

For a chunky soup, skip the blending step and serve with a swirl of cream on top.

You can also add noodles, rice, or diced bell peppers to make the soup more filling.

Refrigerate or freeze leftovers for up to 3 days or 3 months, respectively.

Nutrional Value

• Calories: 440
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 650mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g