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Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken and aromatic vegetables simmered in savory broth, finished with a splash of cream for a velvety texture. The process involves sautéing vegetables, simmering the mixture to meld flavors, and stirring in cream to achieve a smooth, comforting final dish with an inviting appearance. It’s a cozy, indulgent bowl perfect for weeknights or weekends alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 2 stalks celery diced
  • 2 carrots carrots diced
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded, rotisserie or leftover roast
  • 0.5 cup cream heavy or half-and-half
  • 2 tablespoons butter or olive oil for sautéing
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and melt the butter until it starts to foam and smell nutty.
  2. Add the finely chopped onion to the pot and sauté until translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking.
  3. Stir in the diced celery and carrots, cooking for another 5 minutes until they begin to soften and release their sweet aroma.
  4. 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.
  5. Stir in the cream and cook for another 2-3 minutes, allowing the soup to become velvety and rich, with a slight thickening.
  6. Taste the soup and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley over the top for a fresh, bright finish.
  7. Ladle the hot, creamy soup into bowls and serve immediately, enjoying the comforting aroma and smooth texture.