Oh, soup. Is there *anything* more comforting on a chilly day? Seriously, when the weather’s got you down, a warm bowl of soup is like a hug from the inside out. And trust me, this Rich and Creamy Chicken Soup? It’s not just any soup. It’s *easy* to make, totally satisfying, and tastes like you spent hours slaving over the stove (promise, you won’t!).
I remember one particularly blustery November day. I was feeling totally bleh, and the thought of going to the grocery store? Ugh. But I peeked in the fridge, saw some chicken, a few veggies… and BAM! This recipe was born. It’s been a family favorite ever since. Get ready to fall in love!
Ingredients for Your Rich and Creamy Chicken Soup
Okay, let’s gather our goodies! You’ll need: 1 lb boneless, skinless chicken breasts, cubed (I like to use about 1-inch pieces), 1 tbsp olive oil (the good stuff!), 1 medium onion, chopped, 2 medium carrots, chopped, 2 celery stalks, chopped, 4 cloves garlic, minced (minced, *not* pressed, trust me!), 6 cups chicken broth (low sodium is my go-to), 1 cup heavy cream (don’t skimp!), 1/2 cup all-purpose flour, 1/4 cup chopped fresh parsley, salt to taste, and pepper to taste. Got it all? Great! Let’s get cooking!
How to Make Rich and Creamy Chicken Soup: Step-by-Step Instructions
Alright, gather ’round! This isn’t rocket science, I promise. Just follow these steps, and you’ll have a pot of liquid gold in no time. Seriously, it’s easier than ordering takeout!
Preparing the Chicken and Vegetables for Rich and Creamy Chicken Soup
First, heat up that olive oil in a large pot over medium heat. Once it’s shimmering (careful, it can splatter!), add your cubed chicken. You’ll want to cook it until it’s browned on all sides. Don’t worry about cooking it *all* the way through just yet. Browning the chicken adds a TON of flavor, so don’t skip this part! Next, toss in your chopped onion, carrots, and celery. Cook these until they’re softened, about 5 minutes or so. You want them tender, not mushy!
Simmering the Rich and Creamy Chicken Soup
Now, stir in your minced garlic and cook for just one minute. You don’t want to burn the garlic, or it’ll get bitter. Yuck! Then, pour in your chicken broth and bring it all to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This is when the magic happens! The chicken should be cooked through at this point. Just grab a piece and cut it open to double-check. No pink allowed!
Creating the Creamy Base for Your Chicken Soup
While the soup is simmering, grab a separate bowl and whisk together your heavy cream and flour until it’s smooth. This is super important! You don’t want any lumps in your soup. Nobody likes lumpy soup! Now, slowly pour the cream mixture into the soup, stirring constantly. And I mean *constantly*! This will help the soup thicken up without any clumps.
Final Touches and Serving Your Rich and Creamy Chicken Soup
Bring the soup to a gentle simmer and cook until it’s thickened to your liking, usually about 5 minutes. If you want it *really* thick, you can simmer it a bit longer. Just keep stirring! Finally, stir in your chopped fresh parsley, salt, and pepper. Give it a taste and adjust the seasonings as needed. A little extra pepper? Maybe a pinch more salt? You’re the boss! Serve it hot and enjoy! You did it!
Tips for the Best Rich and Creamy Chicken Soup
Okay, so you’ve made the soup, but wanna take it to the *next level*? Here are my secrets! First, seriously, don’t skip browning the chicken. It makes a HUGE difference. Also, if you want a thicker soup, add a bit more flour to the cream mixture (start with a tablespoon!). And for the *best* flavor? Use fresh herbs! Dried herbs are okay in a pinch, but fresh parsley? Wow! It’s a game-changer.
Variations on This Rich and Creamy Chicken Soup Recipe
Okay, so you’ve got the basic recipe down. Now, let’s get a little crazy! Feel free to play around with this! My favorite thing about soup is how easy it is to customize. Wanna kick it up a notch? Try adding a pinch of red pepper flakes for a little heat! Or maybe some different herbs? Thyme or rosemary would be delicious! You can also toss in some extra veggies like diced potatoes or even some sweet corn. Oh, and if you’re feeling *really* decadent, try using half-and-half instead of heavy cream. Yum!
Serving Suggestions for Rich and Creamy Chicken Soup
So, you’ve got this amazing pot of Rich and Creamy Chicken Soup… what do you serve with it? My go-to is always a big hunk of crusty bread! Seriously, nothing beats dipping that bread into the creamy broth. Crackers are also a classic choice! And if you want to be a *little* bit healthy (ha!), a simple side salad is always a good idea. Enjoy!
Storing and Reheating Your Rich and Creamy Chicken Soup
Got leftovers? Lucky you! This Rich and Creamy Chicken Soup is even better the next day, I swear! Just let it cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat it again, you can reheat it on the stovetop over low heat (stirring occasionally!) or zap it in the microwave. Easy peasy!
Frequently Asked Questions About Rich and Creamy Chicken Soup
Got questions? I got answers! Here are a few of the most common questions I get about this amazing Rich and Creamy Chicken Soup. Don’t worry, I’ve got you covered!
Can I use frozen chicken in this Rich and Creamy Chicken Soup?
Totally! But here’s the deal: make sure your chicken is *completely* thawed before you start cooking. Otherwise, it won’t brown properly, and it’ll release a lot of water into the soup. Nobody wants watery soup! You might also need to add a few extra minutes to the simmering time to make sure the chicken is cooked all the way through. Easy peasy!
How do I make this Rich and Creamy Chicken Soup gluten-free?
Great question! Just swap out the all-purpose flour for a gluten-free flour blend. I’ve had good luck with rice flour and tapioca starch. Just make sure whatever you use is a 1:1 replacement for all-purpose flour. Also, double-check that your chicken broth is gluten-free, too! Some brands sneak gluten in there. Sneaky!
Can I make this Rich and Creamy Chicken Soup in a slow cooker?
Yep! It’s so easy! Just toss the chicken, veggies, garlic, and broth into your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, whisk together the cream and flour and stir it into the soup during the last 30 minutes. Cook until thickened. Boom! Slow cooker Rich and Creamy Chicken Soup! How easy is that?!
Nutritional Information for Rich and Creamy Chicken Soup
Okay, so here’s the deal: nutritional info can vary *a lot* depending on the exact ingredients and brands you use. So, this is just an estimate, okay? Don’t come at me if your soup has, like, one extra calorie!
Enjoy Your Homemade Rich and Creamy Chicken Soup!
Alright, you made it! Now go grab a bowl and enjoy your amazing Rich and Creamy Chicken Soup! And hey, if you loved it (and I know you will!), leave me a comment and a rating below! Share it with your friends on social media, too! Happy slurping!
Print
Rich and Creamy Chicken Soup: The Unforgettable Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Enjoy this rich and creamy chicken soup, perfect for a comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- In a separate bowl, whisk together heavy cream and flour until smooth.
- Slowly pour cream mixture into the soup, stirring constantly.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in parsley, salt, and pepper.
- Serve hot.
Notes
- For a thicker soup, use more flour.
- Add other vegetables like potatoes or corn.
- Garnish with croutons or crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
