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Creamy Chicken Soup Recipe Bowl

Creamy Chicken Soup

A rich and comforting soup featuring tender shredded chicken and fresh vegetables in a velvety, creamy broth. This classic recipe is perfect for a cozy and satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 565
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 50 g unsalted butter
  • 50 g plain flour
  • 1.2 litres good-quality chicken stock
  • 500 g skinless boneless chicken breasts
  • 150 ml double cream
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 tbsp fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (this combination is known as a mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Poach the Chicken: Pour in the chicken stock and add the thyme sprigs. Bring the liquid to a gentle simmer. Carefully place the whole chicken breasts into the stock. Reduce the heat to low, cover the pot, and let the chicken poach gently for 15-20 minutes, or until cooked through and no longer pink inside.
  3. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the pot and set them on a cutting board to cool slightly. Leave the stock simmering gently. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
  4. Make the Roux: In a separate small saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste. I find this creates a much smoother, more pleasant base for the soup.
  5. Thicken the Soup: Slowly ladle about 200ml of the hot chicken stock from the large pot into the roux, whisking continuously until you have a smooth, thick paste. This tempers the roux and prevents lumps. Pour this mixture back into the main stockpot and whisk until fully combined.
  6. Bring It All Together: Let the soup simmer for another 5 minutes to thicken. It should be thick enough to coat the back of a spoon. Reduce the heat to low.
  7. Add Cream and Chicken: Stir in the double cream until it's fully incorporated. Be careful not to let the soup boil after this point, as it can cause the cream to split. Return the shredded chicken to the pot.
  8. Season and Serve: Season generously with salt and freshly ground black pepper to your taste. Remove the thyme sprigs. Stir through the fresh chopped parsley, ladle into warm bowls, and serve immediately.

Notes

For best results, use a good-quality chicken stock as it forms the flavor base of the soup. Store leftovers in the refrigerator for up to 3 days and reheat gently, avoiding boiling.