creamy chicken soup
This creamy chicken soup is a comforting and hearty dish, perfect for chilly days. It's packed with tender chicken, fresh vegetables, and a rich, creamy broth that will warm your soul.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
- 1 Can opener if using canned ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup heavy cream
- 1 cup frozen peas
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic, diced carrots, and diced celery, cooking for another 5 minutes until the vegetables start to soften.
- Add the chicken pieces to the pot, stirring to combine. Cook for about 5 to 7 minutes until the chicken is no longer pink.
- Pour in the chicken broth and add the dried thyme, dried oregano, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Remove the bay leaf from the soup. Stir in the heavy cream and frozen peas. Cook for another 5 minutes, allowing the soup to thicken slightly.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding a splash of lemon juice or a sprinkle of red pepper flakes before serving.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
You can use rotisserie chicken for a quicker preparation; just add it after the vegetables have softened.