Creamy Chicken Soup
User Reviews
4.9
21 reviews
Excellent
Creamy Chicken Soup
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Creamy Chicken Soup is loaded with tender veggies, savory herbs, and the most delicious chicken in a creamy base. Stovetop, slow cooker, and instant pot instructions included!
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Ingredients
- 1½ pounds chicken breast boneless skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons butter divided, salted
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 tablespoons garlic about 6 cloves, minced
- 4 carrot cut into bite-sized chunks
- 4 celery sliced, ribs
- ½ cup all-purpose flour
- ½ cup cooking wine (optional)
- 6 cups chicken broth
- 2 cups heavy cream
- 4 bay leaf
- 1 teaspoon sage ground
- 1 teaspoon rosemary dried
- ½ teaspoon thyme dried
- 2 teaspoons parsley for garnish, chopped, fresh
Instructions
- Season 1½ pounds boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken and cook for 5 to 7 minutes per side, until browned and cooked through.
- Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces. Set aside.
- Dice 1 medium white onion. Mince 2 tablespoons minced garlic (about 6 cloves). Peel and cut 4 carrots into bite-sized chunks. Trim and slice 4 celery ribs.
- Add the remaining 4 tablespoons butter to the same pot over medium-high heat. Stir in the prepared onion, garlic, carrot and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
- Sprinkle ½ cup all-purpose flour over the vegetables and stir well to coat. Cook for 4 to 5 minutes, stirring frequently, to remove the raw flour taste.
- Pour in ½ cup cooking wine (if using), stirring to loosen any browned bits from the bottom of the pot.
- Gradually add 6 cups chicken broth and 2 cups heavy cream, stirring continuously. Return the shredded chicken to the pot.
- Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme.
- Bring to a boil over high heat, then reduce to low heat. Cover and let simmer for 20 to 25 minutes, stirring occasionally.
- Remove the bay leaves and discard them. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with 2 teaspoons chopped fresh parsley.
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
45g
(69%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
206mg
(69%)
Sodium
1545mg
(64%)
Potassium
938mg
(20%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
8427IU
(169%)
Vitamin C
24mg
(27%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 1545mg | 64% |
| Potassium | 938mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8427IU | 169% |
| Vitamin C | 24mg | 27% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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