Creamy Chicken Soup
User Reviews
4.7
Creamy Chicken Soup
Description
This recipe starts by sautéeing diced carrot, celery, and onion in olive oil before adding chicken broth, chicken bouillon, bay leaves, herbs de Provence, turmeric, garlic powder, and black pepper. The mixture simmers until vegetables are tender and flavors meld. Meanwhile, a roux is prepared by cooking flour with olive oil and butter until smooth, which will thicken the soup once added.
Milk or half-and-half is poured into the simmering soup, followed by the roux whisked in to create a creamy and slightly thickened base. Chopped cooked chicken is then stirred into the soup, and seasoning is adjusted with salt and pepper. The soup is finished with a sprinkle of shredded parmesan or similar cheese for a rich final touch.
This hearty soup can be served as a warming main or starter, pairing well with crusty bread. The balance of herbs and turmeric provides subtle complexity. Potatoes can be added if desired for extra heartiness. Proper seasoning and thickness are key to its comforting appeal.
Ingredients
Soup:
- 1 teaspoon olive oil
- 1 ½ cups carrot peeled, diced, about 3-4 medium carrots
- ¾ cup celery about 3 stalks, diced
- ½ cup onion about 1 small onion, diced
- 4 cups chicken broth I use low sodium
- 2 cubes chicken bouillon optional (see note, or 1 tablespoon chicken bouillon paste or granules
- 3 bay leaf
- 1 tablespoon parsley dried
- 1 ½ teaspoons herbs de Provence see note
- 1 teaspoon Turmeric
- ½ teaspoon garlic powder finely minced, or 2-3 cloves garlic
- ½ teaspoon black pepper coarsely ground
- 3 ½ cups milk or half-and-half or a combo, see note
- 3-4 cups chicken cooked, chopped
- Parmesan Cheese shredded, or asiago or gruyere cheese, for topping (optional
Roux:
- 6 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons butter
Instructions
- For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
Notes
- Use at least 1% or 2% milk or half-and-half for a creamy texture; skim milk is not recommended.
- If herbs de Provence is unavailable, substitute with basil, oregano, thyme, sage, and rosemary for similar flavor notes.
- Chicken bouillon enhances soup depth but can be omitted if seasoning accordingly with salt and pepper.
- Diced potatoes can be added with the broth for a more substantial soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 574mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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