Creamy Chicken Soup
User Reviews
5
Creamy Chicken Soup
Description
This recipe begins with searing bone-in chicken breast seasoned with Italian herbs, then deglazing the pot with white wine. Vegetables including onion, carrot, celery, and garlic are softened in butter before flour is added to create a roux that thickens the soup. Chicken broth and half-and-half provide a rich base, while diced potatoes contribute to the creamy consistency as they cook.
The soup develops balanced flavors from dried parsley, oregano, mustard powder, basil, and more, along with salt and pepper. Cooking the chicken partly in the soup ensures juicy meat that falls apart easily. Including frozen corn and peas offers bursts of sweetness and texture.
This soup can be served as a satisfying main or starter, with its smooth yet hearty texture ideal for cooler days. Potatoes make it filling, while the combination of dairy and herbs creates a gentle flavor profile. Adjustments like spinach or kale can be added at the end for extra greens, and the soup stores well for reheating.
Storage directions advise refrigeration up to three days or freezing up to three months. Using bone-in chicken adds depth, and white wine varieties like Pinot Grigio or Chardonnay are recommended, though broth alone works as well.
Ingredients
Chicken
- 1-2 tablespoons olive oil
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 1 ¼ lbs. bone-in chicken breast see notes, or thighs
Soup
- ½ cup white wine see notes, dry
- 2 tablespoons butter
- 1 yellow onion diced, medium
- 1 cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- ¼ cup flour
- 5 cups chicken broth
- 1 cups half and half (half milk/half cream(
- 1 chicken bouillon cube or 1 tsp. better than bouillon
- 1 ½ lbs. potato see notes
- 1 ½ cups vegetables I use corn & peas, frozen
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon ground sage
- ¼ teaspoon salt
- ¼ teaspoon celery salt
- 1/8 teaspoon black pepper
Instructions
- Prep Work: Measure out ingredients before beginning. (Don't cut the potatoes yet.)
Cook the Chicken
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Make the Soup
- Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
- Add the garlic and seasonings. Cook for 1 minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
- Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes. (Pro Tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove with a slotted spoon at the end.)
- Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
- Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
- Serve with buttermilk biscuits or cheddar bay biscuits.
Notes
- Bone-in chicken breasts yield moister, more flavorful meat but thighs can be substituted.
- White wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc enriches the flavor; chicken broth may replace it if preferred.
- Yukon Gold potatoes are ideal for creaminess, though red potatoes hold shape well; russets may break down too much.
- Rice or pasta like tortellini can be swapped for potatoes, with adjustments for cooking times and quantities.
- Add leafy greens like kale or spinach near the end to wilt into the soup.
- The soup can be refrigerated for up to three days or frozen for up to three months and reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 703mg | 29% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3375IU | 68% |
| Vitamin C | 17mg | 19% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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