Creamy Chicken Soup (Print Version)
Rich, velvety soup with tender chicken and vegetables, ready in under an hour.
# What You Need:
→ Poultry
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
→ Thickener
09 - 2 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
→ Seasonings
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt
14 - 2 tbsp fresh parsley, chopped
# Preparation Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion, diced celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour into the pot and cook for 2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer while stirring continuously.
05 - Add shredded chicken breast, dried thyme, salt, and black pepper. Simmer for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream. Heat gently for 5 minutes, ensuring soup does not come to a boil to prevent curdling.
07 - Add fresh chopped parsley and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley.
# Expert Advice:
01 -
- Its the kind of soup that makes people pause mid-bite and ask what you did differently
- The velvety texture comes from a proper roux technique, not shortcuts
- Everything simmers in one pot, leaving you with minimal cleanup and maximum satisfaction
02 -
- Never let the soup boil after adding the dairy, or it can separate and become grainy
- The roux needs those full 2 minutes of cooking to eliminate any raw flour taste
- Your soup will thicken as it cools, so if it seems slightly thin in the pot, dont panic
03 -
- Grate the carrots instead of dicing if you want them to practically disappear into the soup
- Warm your milk and cream slightly before adding them to prevent any shocking temperature changes