Go Back
Creamy Chicken Soup Recipe finished dish

Creamy Chicken Soup Recipe

Recipe card for Creamy Chicken Soup Recipe.
Print Recipe Pin Recipe
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 tablespoons butter or substitute with olive oil for a lighter version
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 1 pound (about 450 grams) chicken breast, diced
  • Salt and black pepper, to taste
  • 4 cups chicken broth
  • 1 cup milk or cream use milk for a lighter soup or cream for a richer taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 cup frozen peas
  • 1/2 cup corn optional, adds sweetness and crunch
  • Fresh parsley or dill, chopped for garnish

Method
 

Preparation
  1. Prepare the Base: In a large soup pot, melt the butter over medium-high heat.
  2. Add the diced onion, celery, and carrots. Sauté the vegetables until they begin to soften, about 3-4 minutes.
  3. Cook the Chicken: Add the diced chicken to the pot. Season with salt and black pepper.
  4. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes.
  5. Add Liquids and Seasonings: Pour in the chicken broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
  6. Stir in the milk or cream, dried thyme, and garlic powder. Let the soup simmer gently for 15-20 minutes, or until the vegetables and chicken are completely tender.
  7. Add Final Touches: Stir in the frozen peas and corn (if using). Continue to cook for another 5 minutes until the vegetables are heated through.
  8. Adjust Seasonings and Serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed.
  9. Serve the soup hot, garnished with chopped parsley or dill.

Tried this recipe?

Let us know how it was!