Creamy Chicken Soup
This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, or pasta!
Ingredients:
Chicken
1-2 tablespoons olive oil
Salt/Pepper
2 teaspoons Italian seasoning
1 ¼ lbs. bone-in chicken breast or thighs see notes
Soup
½ cup dry white wine see notes
2 tablespoons butter
1 medium yellow onion diced
1 cup carrots diced
2 ribs celery diced
3 cloves garlic minced
¼ cup flour
5 cups Chicken Broth
1 cups half and half (half milk/half cream(
1 chicken bouillon cube or 1 tsp. better than bouillon
1 ½ lbs. potatoes see notes
1 ½ cups frozen vegetables I use corn & peas
Seasonings
1 teaspoon dried parsley
½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
¼ teaspoon EACH: ground sage, salt, celery salt
1/8 teaspoon pepper
Instructions:
Prep Work: Measure out ingredients before beginning. (Don’t cut the potatoes yet.)
Cook the Chicken
Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Make the Soup
Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
Add the garlic and seasonings. Cook for 1 minute.
Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes. (Pro Tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove with a slotted spoon at the end.)
Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
Serve with buttermilk biscuits or cheddar bay biscuits.
Enjoy
