Description
This hearty and creamy chicken soup combines tender chicken breast with fresh vegetables and a rich broth, making it a comforting and nutritious meal perfect for any season. The blend of carrots, celery, peas, and potatoes along with aromatic thyme creates a warm and flavorful dish that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Proteins
- 1 lb chicken breast, diced
Vegetables
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups potatoes, diced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
Others
- 1/2 cup flour
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare the base: In a large pot, melt butter over medium heat until it is fully melted and hot enough to sauté the vegetables.
- Sauté vegetables: Add diced onions, chopped carrots, and celery into the pot and cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma without burning.
- Cook chicken: Add the diced chicken breast to the pot and cook, stirring frequently until the chicken pieces turn white and are no longer pink inside, approximately 5-6 minutes.
- Add flour: Sprinkle the flour over the cooked chicken and vegetables, stirring continuously for 2 minutes to cook the flour and form a light roux that will thicken the soup.
- Add liquids and potatoes: Pour in the chicken broth and add the diced potatoes. Increase the heat and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and simmer uncovered for 15 minutes or until the potatoes are tender and the soup starts to thicken.
- Add cream and seasonings: Stir in the heavy cream, peas, thyme, and season with salt and pepper to taste. Mix well.
- Final simmer: Continue to simmer the soup for an additional 5 minutes, allowing all flavors to meld and the peas to cook through.
- Serve: Ladle the hot soup into bowls and serve immediately for the best comforting experience.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a gluten-free option, replace flour with cornstarch or a gluten-free flour blend.
- Feel free to add other vegetables like corn or green beans for additional texture.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
