Introduction
Chicken Soup is a timeless comfort dish, perfect for chilly evenings, family dinners, or soothing sick days. Its velvety broth, filled with tender chicken, vegetables, and rich creaminess, delivers a hearty, satisfying flavor. Served in white ceramic bowls, garnished with chopped parsley, this soup creates a warm, inviting aesthetic. This recipe delivers a classic Chicken Soup, adaptable for dietary preferences, best served hot with crusty bread for a cozy meal.
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1 cup frozen peas
For Serving:
- Optional: Chopped fresh parsley
- Suggested Accompaniments: Crusty bread, crackers
- Suggested Pairings: Side salad, white wine
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Large pot, wooden spoon
Step-by-Step Process
- Cook Vegetables: In a large pot over medium heat, melt butter. Add onion, carrots, and celery; cook 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Make Base: Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth, ensuring no lumps. Add chicken breasts, thyme, salt, and pepper.
- Cook Chicken: Bring to a simmer, reduce heat to low. Cover and cook for 15-20 minutes until the chicken is cooked through (165°F internal temperature). Remove chicken and shred with a fork.
- Finish Soup: Return the shredded chicken to the pot. Stir in heavy cream and peas. Simmer for 5 minutes until peas are tender and the soup is creamy. Taste and adjust salt if needed.
- Serve: Ladle into white ceramic bowls and garnish with parsley. Serve hot with crusty bread, salad, and wine.
Tips for Better Chicken Soup
- Dice vegetables evenly for uniform cooking.
- Whisk flour thoroughly to avoid lumps in the broth.
- Use low-sodium broth to control saltiness.
- Shred chicken finely for even distribution.
- Add cream off the heat to prevent curdling; don’t boil after adding.
- Taste before serving; adjust seasoning as needed.
- Use fresh thyme (1 tbsp) for a brighter flavor if available.
- Enhance aesthetic: Sprinkle parsley sparingly, serve in white ceramic bowls for a cozy look.
Variations and Customization
- Vegetarian Chicken Soup: Omit chicken, use vegetable broth, and add 2 cups diced mushrooms.
- Gluten-Free Soup: Swap flour for 2 tbsp cornstarch mixed with 2 tbsp water.
- Light Chicken Soup: Replace heavy cream with half-and-half or milk.
- Spicy Chicken Soup: Add 1/4 tsp cayenne or 1 diced jalapeño with vegetables.
- Herb Chicken Soup: Add 1 tsp dried rosemary or sage, with thyme.
- Noodle Chicken Soup: Add 1 cup cooked egg noodles with peas.
- Potato Chicken Soup: Add 2 diced potatoes with carrots and cook until tender.
- Low-Carb Soup: Omit flour, reduce carrots, and add 1 cup chopped cauliflower.
Storage and Serving Tips
- Store in an airtight container in the fridge for 4 days.
- Reheat on the stovetop over low heat, stirring, or microwave for 1-2 minutes.
- Freeze soup (without cream) for 3 months; thaw, reheat, and add cream after warming.
- Serve hot for the best texture; cold soup is thicker.
- Use leftovers as a sauce over rice or pasta.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides like salad to balance richness.
- Presented in white ceramic bowls with parsley for cozy charm.
Nutritional Information
Based on 6 servings (1 1/2 cups each):
- Calories: 360 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 500mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 24g
- Vitamin A: 70% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 10% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. High in protein, fat; try vegetarian, light versions. Serve with vegetables for balance.
Conclusion
This Chicken Soup recipe offers a warm, comforting dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and cozy presentation make it a favorite. The velvety broth and hearty filling, with fresh garnishes, delight every time. It’s sure to be a cherished recipe, loved for its soothing flavors.
Chicken Soup Recipe: Warm and Comforting
Warm, creamy chicken soup with vegetables.
Ingredients
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- ¼ cup flour
- 4 cups chicken broth
- 1 lb chicken breasts
- 1 tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 1 cup heavy cream
- 1 cup peas
- Optional: Parsley
- Suggested Pairings: Bread salad
Instructions
- Melt butter; cook onion, carrots, and celery for 5-7 minutes. Add garlic for 1 min.
- Stir in flour for 1 min; whisk in broth. Add chicken, thyme, salt, and pepper.
- Simmer for 15-20 min; shred chicken.
- Add cream and peas; simmer for 5 min.
- Garnish with parsley; serve with bread, salad.
Notes
- Dice vegetables evenly.
- Store in fridge for 4 days, freeze for 3 months.
- Try a vegetarian variation.
- Pair with wine.
