Description
This creamy chicken soup is a comforting and flavorful dish made with tender shredded chicken, sautéed vegetables, aromatic herbs, and a rich creamy broth. Perfect for a cozy meal, it combines wholesome ingredients to create a hearty soup ideal for dinner or lunch.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 5 tablespoons salted butter divided
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 tablespoons minced garlic (about 6 cloves)
- 4 carrots cut into bite-sized chunks
- 4 celery ribs sliced
Thickener and Liquids
- ½ cup all-purpose flour
- ½ cup cooking wine (optional)
- 6 cups chicken broth
- 2 cups heavy cream
Herbs and Garnish
- 4 bay leaves
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 teaspoons chopped fresh parsley for garnish
Instructions
- Season Chicken: Season 1½ pounds boneless skinless chicken breast evenly with 1 teaspoon salt and ½ teaspoon black pepper to prepare for cooking.
- Cook Chicken: In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side, until browned and fully cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces and set aside.
- Prepare Vegetables: Dice the medium white onion, mince the garlic, peel and cut the carrots into chunks, and slice the celery ribs to get all the vegetables ready for sautéing.
- Sauté Vegetables: Add the remaining 4 tablespoons of butter to the same pot over medium-high heat. Stir in the diced onion, minced garlic, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
- Add Flour: Sprinkle ½ cup all-purpose flour over the vegetables and stir well to coat everything evenly. Continue cooking for 4 to 5 minutes, stirring frequently to cook out the raw flour taste.
- Deglaze Pot: Pour in ½ cup cooking wine, if using, and stir to loosen any browned bits stuck to the bottom of the pot for extra flavor.
- Add Broth and Cream: Gradually stir in 6 cups of chicken broth and 2 cups of heavy cream, mixing continuously to combine the soup base smoothly. Return the shredded chicken into the pot.
- Add Herbs: Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme to infuse the soup with aromatic herbs.
- Simmer Soup: Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25 minutes, stirring occasionally to combine flavors.
- Finish and Serve: Remove and discard the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with 2 teaspoons of freshly chopped parsley for a fresh finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- If cooking wine is unavailable or preferred not to use, simply omit it and add a splash of extra chicken broth.
- Use fresh herbs instead of dried for more vibrant flavor if available, adjusting quantities accordingly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
