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a bowl of Best-Ever Creamy Chicken Soup with carrots, celery and green garnish
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Best-Ever Creamy Chicken Soup

Discover the Best-Ever Creamy Chicken Soup, a delectable blend of tender chicken, fresh vegetables, and a rich, buttery broth.
Course Main Course
Cuisine American
Keyword chicken soup, fallfood, hearty soups
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 7 people
Calories 465kcal
Author Glitter and Graze

Ingredients

  • 2 lbs chicken breast
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 stick unsalted butter
  • 1 onion
  • 3 carrots
  • 3 celery stalks
  • 4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 2 tbsp olive oil

Instructions

  • Preparation: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
  • Garlic and Seasoning: Add the minced garlic, salt, pepper, paprika, thyme, and rosemary. Stir well to combine.
  • Chicken Time: Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 7-10 minutes.
  • Buttery Goodness: Melt the stick of butter in the pot, stirring it into the chicken and vegetable mixture.
  • Broth and Simmer: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
  • Creamy Finish: Stir in the heavy cream and milk. Continue to simmer for another 10-15 minutes, allowing the flavors to meld together.
  • Taste Test: Adjust the seasoning if necessary. If the soup is too thick, you can add a little more chicken broth to reach your desired consistency.
  • Serve and Enjoy: Ladle the soup into bowls and serve hot. Optional: garnish with fresh parsley or chives.

Notes

  • Prep Ahead: Chop all your veggies and chicken the night before. It makes the whole cooking process a breeze, especially if you're not a morning person.
  • Butter Is Better: Don't skimp on the butter. I know, I know, calories and all that, but trust me, it's what makes the soup so darn creamy and rich.
  • Season As You Go: Don't just dump all the spices in at once. Add a bit, taste, then adjust. Your taste buds will thank you.
  • Low and Slow: When you're simmering the soup, keep it on a low heat. Rushing it on high heat can make the chicken tough and the veggies mushy.
  • Fresh Herbs: If you've got fresh herbs, use them at the end. They'll add a pop of color and a burst of flavor that dried herbs just can't match.
  • Cream Last: Add the cream at the very end to keep it from curdling. Nobody wants chunky soup, am I right?
  • Taste Test: Before you serve it up, give it one last taste test. Need more salt? A dash more pepper? Now's the time to fix it.
  • Leftovers Rock: This soup tastes even better the next day. So if you can resist eating it all in one go, save some for tomorrow. You won't regret it.
  • Freeze It: If you make a big batch, just freeze the leftovers in individual portions. It's like a gift to your future self.
  • Garnish Game: A little garnish can go a long way. A sprinkle of fresh parsley or even some crumbled bacon can make your soup look like it came straight out of a gourmet kitchen.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 8g | Protein: 31g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1026mg | Potassium: 720mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5524IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg