Creamy Chicken Soup Recipe: a rustic twist on comfort food

I’ve always believed that soup is a blank canvas—whatever you toss in, it should warm you up and settle your mind. This creamy chicken soup started as a way to use up leftover chicken but turned into a weekend staple. It’s honest, hearty, and flexible enough to adapt to what you’ve got.

Why this soup keeps calling me back

It’s simple, honest, and fills the house with a welcoming aroma. Each spoon feels like a small, warm hug, especially in colder months. Plus, tweaking the ingredients keeps it interesting—no two bowls need to be the same.

Inside the ingredients: what makes this soup sing

• Chicken breasts: Lean, tender, adds a hearty base. Swap for cooked turkey if you like a change.
• Heavy cream: Creates that velvety finish. Almond milk can be a lighter, nutty alternative.
• Carrots: Sweetens the broth with a subtle earthiness. Parsnips work well too.
• Celery: Brings a fresh, crisp note. Fennel can add a licorice hint.
• Cheddar cheese: Melts into richness, sharpness. Gouda or mozzarella are good substitutes.
• Lemon juice: Brightens flavors, cuts through richness. Lime also works for a different twist.
• Fresh herbs: Parsley or thyme add freshness. Basil can give it a summery lift.

Tools of the trade for cozy soup-making

• Large heavy-bottomed pot: Ideal for even heat distribution, prevents scorching.
• Wooden spoon or silicone spatula: Stirs without scratching your pot, keeps flavors integrated.
• Measuring cups and spoons: Ensures accurate seasoning and liquid ratios.
• Knife and chopping board: Prepares vegetables and chicken efficiently.
• Ladle: Serves the soup in generous, comforting portions.

Soup-making in steps: from sauté to simmer to serve

Step 1: Start by gathering all your ingredients and tools. It’s the kind of dish that demands a bit of prep but rewards you with warmth in every spoonful.

Step 2: Sauté diced onions and garlic in a large pot over medium heat until fragrant, about 3 minutes. They should be golden and aromatic—if they burn, turn down the heat.

Step 3: Add chopped chicken breasts and cook until they turn opaque and start to brown, about 5-7 minutes. This step builds the base of flavor.

Step 4: Pour in chicken broth, then toss in diced carrots and celery. Bring everything to a gentle simmer and let it cook for 20 minutes, until veggies soften.

Step 5: Stir in heavy cream and shredded cheese. Adjust the heat to low and let the soup thicken, about 5 minutes. It should be velvety and rich, not gloopy.

Step 6: Taste and season with salt, pepper, and a squeeze of lemon for brightness. Serve hot, garnished with fresh herbs.

How to tell it’s ready: checkpoints for creamy chicken soup

• The chicken should be cooked through and tender, not rubbery. Use a thermometer if unsure—165°F (74°C).
• The vegetables should be soft but not mushy—test with a fork.
• The soup’s surface should be velvety and slightly thickened, not watery or gloopy. Run a spoon through it.
• A good sign: the aroma of garlic, chicken, and melted cheese fills your kitchen—smells like comfort.

Common pitfalls and how to fix them

• Soup boiling vigorously when adding cream.? Use a gentle simmer; high heat curdles cream.
• Cheese sinking and forming lumps.? Stir constantly when adding cheese to prevent clumping.
• Chicken becoming stringy and tough.? Don’t overcook the chicken; it turns dry.
• Ending up with a bland soup.? Taste and adjust salt before serving.

Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken, sautéed vegetables, and a velvety broth made with heavy cream and melted cheese. It’s cooked in a single pot, resulting in a comforting, hearty dish with a smooth and rich texture, perfect for chilly days. The soup is finished with a bright squeeze of lemon and fresh herbs for a vibrant finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds chicken breasts boneless, skinless
• 1 cup heavy cream
• 2 large carrots diced
• 2 stalks celery diced
• 1 cup shredded cheddar cheese
• 1 tablespoon lemon juice freshly squeezed
• 2 cloves garlic minced
• 1 medium onion diced
• 2 cups chicken broth
• salt to taste
• pepper to taste

Equipment

• Large heavy-bottomed pot
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and chopping board
• Ladle

Method

 

1. Dice the onion and mince the garlic, then set aside.
   
2. Place the chicken breasts in the large heavy-bottomed pot and cover with water. Bring to a gentle boil and cook until just done, about 15 minutes. Remove, let cool slightly, then shred with two forks.
   
3. In the same pot, add a splash of oil and sauté the diced onion and minced garlic over medium heat until fragrant and golden, about 3 minutes. Stir occasionally to prevent burning.
   
4. Add the diced carrots and celery to the pot, stirring to combine. Cook for another 5 minutes until the vegetables start to soften and release aroma.
   
5. Pour in the chicken broth, then add the shredded chicken back into the pot. Bring everything to a gentle simmer and cook for 20 minutes until the vegetables are tender.
   
6. Stir in the heavy cream and shredded cheddar cheese, then reduce the heat to low. Continue stirring until the cheese melts completely and the soup becomes velvety, about 5 minutes.
   
7. Season the soup with salt and pepper to taste. Squeeze in the lemon juice for brightness and stir well.
8. Garnish with chopped fresh herbs if desired, then ladle into bowls and serve hot.