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Creamy Chicken Soup

Creamy Chicken Soup

Creamy Chicken Soup is easy to make with vegetables in a flavorful broth along with your choice of potatoes, rice, or pasta.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Course main dish
Cuisine American
Servings 11 cups
Calories 250 kcal

Equipment

  • Dutch oven
  • Silicone Spatula

Ingredients
  

Chicken

  • 1-2 tablespoons olive oil
  • Salt
  • Pepper
  • 2 teaspoons Italian seasoning
  • 1.25 lbs bone-in chicken breast or thighs see notes

Soup

  • 0.5 cups dry white wine see notes
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 1 cups carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 0.25 cups flour
  • 5 cups chicken broth
  • 1 cup half and half
  • 1 cube chicken bouillon or 1 tsp. better than bouillon
  • 1.5 lbs potatoes I use Yukon Gold. See notes
  • 1.5 cups frozen vegetables I use corn & peas

Seasonings

  • 1 teaspoon dried parsley
  • 0.5 teaspoons dried basil
  • 0.5 teaspoons oregano
  • 0.5 teaspoons mustard powder
  • 0.5 teaspoons onion powder
  • 0.25 teaspoons ground sage
  • 0.25 teaspoons salt
  • 0.25 teaspoons celery salt
  • 0.125 teaspoon pepper

Instructions
 

Prep Work

  • Measure out ingredients before beginning. (Don't cut the potatoes yet.)

Cook the Chicken

  • Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Make the Soup

  • Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
  • Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
  • Add the garlic and seasonings. Cook for 1 minute.
  • Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
  • Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes.
  • Peel the potatoes and cut into ¾ - 1 inch chunks. Add them to the soup along with the frozen vegetables.
  • Simmer uncovered, for 15-20 minutes, or until the potatoes are fork tender.
  • Serve with buttermilk biscuits or cheddar bay biscuits.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 28gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg
Keyword chicken soup, Comfort Food, creamy chicken soup, easy chicken soup, homemade soup, soup recipe
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