Description
This creamy chicken soup is a comforting and hearty meal perfect for any season. It combines tender shredded chicken, aromatic herbs, and a rich creamy broth made with butter, fresh vegetables, and heavy cream, resulting in a flavorful and satisfying dish.
Ingredients
Scale
Chicken & Seasoning
- 1½ pounds boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Fats & Aromatics
- 5 tablespoons salted butter divided
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 tablespoons minced garlic (about 6 cloves)
Vegetables
- 4 carrots cut into bite-sized chunks
- 4 celery ribs sliced
Thickening & Liquids
- ½ cup all-purpose flour
- ½ cup cooking wine (optional)
- 6 cups chicken broth
- 2 cups heavy cream
Herbs & Garnish
- 4 bay leaves
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 teaspoons chopped fresh parsley for garnish
Instructions
- Season Chicken: Season 1½ pounds boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon black pepper evenly on both sides.
- Brown Chicken: In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken and cook for 7 minutes per side until browned and cooked through.
- Shred Chicken: Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using forks or your hands. Set aside for later use.
- Prepare Vegetables: Dice 1 medium white onion, mince 2 tablespoons garlic, peel and cut 4 carrots into chunks, and slice 4 celery ribs.
- Sauté Vegetables: Add the remaining 4 tablespoons butter to the same pot over medium-high heat. Stir in the onion, garlic, carrots, and celery. Cook for 10 minutes, stirring occasionally, until vegetables soften and brown lightly.
- Add Flour: Sprinkle ½ cup all-purpose flour over the vegetables and stir thoroughly to coat. Cook for 5 minutes while stirring frequently to remove the raw flour taste.
- Deglaze with Wine: Pour in ½ cup cooking wine if using, stirring to loosen any browned bits stuck to the pot bottom, enhancing flavor.
- Add Broth & Cream: Gradually add 6 cups chicken broth and 2 cups heavy cream while stirring continuously to create a smooth mixture. Return shredded chicken to the pot.
- Add Herbs: Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme for warming herbaceous notes.
- Simmer Soup: Bring the soup to a boil over high heat, then reduce to low heat and cover the pot. Let simmer for 25 minutes, stirring occasionally to meld flavors.
- Finish and Season: Remove and discard bay leaves. Taste the soup and adjust seasoning with additional salt and black pepper if needed.
- Serve: Ladle the soup into bowls and garnish each serving with 2 teaspoons chopped fresh parsley for a fresh pop of color and flavor. Serve hot.
Notes
- Using cooking wine is optional but adds depth; substitute with extra broth if preferred.
- For a thicker soup, add a bit more flour, but cook it well to avoid a raw taste.
- Fresh herbs can be substituted for dried herbs by using three times the amount for stronger aroma.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- To reduce calories, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
