Description
This creamy chicken soup is a comforting and hearty meal featuring tender shredded chicken, aromatic vegetables, and a rich cream base infused with herbs. Perfect for a cozy dinner, this soup combines savory flavors with a smooth, velvety texture.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 5 tablespoons salted butter divided
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 tablespoons minced garlic (about 6 cloves)
- 4 carrots cut into bite-sized chunks
- 4 celery ribs sliced
- ½ cup all-purpose flour
- ½ cup cooking wine (optional)
Liquids and Herbs
- 6 cups chicken broth
- 2 cups heavy cream
- 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 all sides to prepare for cooking.
- Cook Chicken: In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side until browned and fully cooked through. Remove from pot.
- Shred Chicken: Transfer the cooked chicken to a cutting board and shred into bite-sized pieces using two forks or your hands. Set aside.
- Prepare Vegetables: Dice 1 medium white onion, mince 2 tablespoons garlic (about 6 cloves), peel and cut 4 carrots into bite-sized chunks, and slice 4 celery ribs for the soup base.
- Sauté Vegetables: Add the remaining 4 tablespoons butter to the same pot over medium-high heat. Stir in onion, garlic, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally until vegetables soften and lightly brown.
- Make Roux: Sprinkle ½ cup all-purpose flour over the cooked vegetables, stirring constantly to coat them. Cook for 4 to 5 minutes, allowing the flour to cook out its raw taste without browning too much.
- Deglaze Pot: Pour in ½ cup cooking wine (optional), using a spoon to scrape up and loosen any browned bits stuck to the bottom of the pot for added flavor.
- Add Liquids and Chicken: Gradually stir in 6 cups chicken broth and 2 cups heavy cream. Return the shredded chicken to the pot and stir to combine evenly.
- Add Herbs and Simmer: Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme. Bring the soup to a boil over high heat, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally to meld flavors.
- Finish and Garnish: Remove and discard bay leaves. Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with 2 teaspoons chopped fresh parsley for a fresh herbal touch.
Notes
- Cooking wine is optional; you can substitute it with more chicken broth if you prefer not to use alcohol.
- For a thicker consistency, let the soup simmer uncovered for additional 10 minutes after removing the bay leaves.
- You can use low-sodium chicken broth to control the salt level.
- Leftover soup stores well in the refrigerator for up to 3 days and tastes even better the next day.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 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: 100 mg
