Introduction:
This creamy chicken soup is an absolute favorite in our home! My husband can’t get enough of it—once we finish a bowl, he’s already asking for more. Perfectly balanced, comforting, and full of flavor, it’s the ultimate soup for cozy nights or whenever you need a bowl of warmth. Let’s dive right into the recipe!
Ingredients:
2 tbsp olive oil
1 lb boneless skinless chicken breasts, diced
1 large onion, finely chopped
2 garlic cloves, minced
3 medium carrots, peeled and sliced
3 celery stalks, chopped
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 tbsp flour (optional, for thickening)
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Sprinkle the flour over the vegetables and stir for another minute. This will help thicken the soup.
Gradually add the chicken broth, stirring continuously to avoid lumps.
Add the milk and heavy cream, then bring to a simmer. Stir in the thyme and rosemary.
Return the cooked chicken to the pot, and let the soup simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
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