creamy chicken soup
This creamy chicken soup is rich, comforting, and perfect for chilly days. Packed with tender chicken and fresh vegetables, it’s a hearty meal that's easy to prepare.
Equipment
- 1 Large pot
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 lb cooked chicken, shredded Rotisserie chicken can be used for quicker preparation.
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 cup frozen peas
- 1 cup corn Fresh or frozen.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Incorporate the shredded chicken into the pot and stir.
- Pour in the chicken broth, followed by the heavy cream. Mix well.
- Season with dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let simmer for about 20 minutes, stirring occasionally.
- Add the frozen peas and corn, cooking for an additional 5 minutes until they are heated through.
- Taste the soup and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
You can use rotisserie chicken for a quicker preparation.
Feel free to add other vegetables such as potatoes or green beans based on your preference.
This soup can be stored in the fridge for up to 3 days or frozen for later use.