I’ve always loved chicken soup, but I kept thinking it needed something extra—like a velvety texture that sticks to your spoon. This recipe is my answer, with cream stirred in at the end for richness that doesn’t drown the flavors. It’s a bowl I turn to when I want something familiar but with a little twist.
Why I keep making this soup.
It’s simple, comforting, and adaptable. The creamy texture feels indulgent without being heavy. Plus, it’s quick enough for weeknights but special enough for weekends.
Breaking down the stars of the soup.
- Chicken broth: Base that’s savory and warming, but you can swap in veggie broth for a lighter twist.
- Cooked chicken: Shredded for easy eating. Use rotisserie or leftover roast for convenience.
- Onions: Builds flavor with a sweet, caramelized aroma. For a milder taste, try shallots.
- Carrots and celery: Add sweetness and crunch. Parboil if you prefer softer vegetables.
- Cream: Rich and velvety, gives the soup its signature smoothness. Coconut milk works for dairy-free.
- Butter: Lends a nutty aroma and depth. Olive oil can be a lighter substitute.
- Fresh herbs: Parsley or thyme brighten up the bowl. Use fresh for the best punch.
Tools of the trade for a smooth soup.
- Large heavy-bottomed pot: For even heat and slow simmering.
- Sharp chef’s knife: To chop vegetables finely and safely.
- Wooden spoon: For stirring without scratching the pot.
- Measuring cups and spoons: To keep ingredients balanced.
- Ladle: For serving without mess.
Step-by-step guide to simmering your comforting creamy chicken soup.
Step 1: Start by prepping your ingredients. Chop onions, celery, and carrots into small, even pieces. Shred cooked chicken or use rotisserie for a quick start.
Step 2: In a large pot, melt butter over medium heat (around 160°C/320°F). Add onions and cook until translucent, about 5 minutes, with a fragrant aroma filling your kitchen.
Step 3: Stir in celery and carrots; cook for another 5 minutes until they soften slightly and the vegetables start to release their natural sweetness.
Step 4: Pour in chicken broth, bring to a simmer, and add shredded chicken. Let it simmer gently for 15 minutes to meld the flavors.
Cooking checkpoints to ensure perfection.
- The vegetables should be tender but not mushy, about 10-15 minutes in.
- Your broth should be slightly thickened and fragrant, with a hint of chicken and butter.
- The chicken should be heated through, juicy, with no pink remaining.
Troubleshooting common soup slip-ups.
- Overcooked vegetables turning mushy.? Add a splash of cold milk or cream to fix curdling.
- Soup too thin or watery.? Reduce heat and cook briefly until just tender.
- Too bland—season with salt, pepper, or a squeeze of lemon.? Simmer longer to reduce or add a cornstarch slurry.
- Soup sticking or burning at the bottom.? Stir in a little grated cheese or cream for richness.
Creamy Chicken Soup
Ingredients
Equipment
Method
- Heat a large heavy-bottomed pot over medium heat and melt the butter until it starts to foam and smell nutty.
- Add the finely chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking.
- Stir in the diced celery and carrots, cooking for another 5 minutes until they begin to soften and release their sweet aroma.
- Pour in the chicken broth and bring it to a gentle simmer, then add the shredded cooked chicken. Let it simmer for about 15 minutes to meld all the flavors and heat the chicken through.
- Stir in the cream and cook for another 2-3 minutes, allowing the soup to become velvety and rich, with a slight thickening.
- Taste the soup and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley over the top for a fresh, bright finish.
- Ladle the hot, creamy soup into bowls and serve immediately, enjoying the comforting aroma and smooth texture.
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