Creamy Chicken Soup
A comforting and rich creamy chicken soup made with tender chicken, fresh vegetables, and a smooth, velvety broth perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
2 tablespoons all-purpose flour
1/4 cup cold water
1/4 cup chopped fresh chives
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and add the shredded cooked chicken, dried thyme, dried parsley, salt, and black pepper.
Simmer the soup uncovered for 15 minutes to allow the flavors to meld and the vegetables to become tender.
In a small bowl, whisk together the all-purpose flour and cold water until smooth to create a slurry.
Slowly stir the slurry into the soup and cook for 5 minutes, stirring frequently, until the soup thickens slightly.
Reduce the heat to low and stir in the heavy cream. Heat the soup gently for another 5 minutes without boiling.
Remove the pot from heat and stir in the chopped fresh chives.
Ladle the creamy chicken soup into bowls and serve warm.