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 hearty and comforting soup combines tender shredded chicken, vibrant vegetables, and a velvety cream base, resulting in a smooth, thick texture with a warm, inviting aroma. It’s made by sautéing aromatics, simmering chicken and vegetables, and finishing with cheese and cream for richness, creating a satisfying bowl perfect for colder days.

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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: Comfort Food

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 2 large chicken breasts cooked and shredded or diced
• 2 large carrots diced
• 2 stalks celery diced
• 1 small onion diced
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 2 tablespoons butter or oil
• to taste salt and pepper
• fresh parsley or thyme for garnish

Equipment

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

Method

 

1. Heat butter or oil in a large heavy-bottomed pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant and golden, about 3 minutes.
   
2. Add diced carrots and celery to the pot, stirring to combine. Cook for about 5 minutes until vegetables start to soften and release their aroma.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the cooked and shredded chicken, stirring to distribute evenly. Let it simmer for 20 minutes until the vegetables are tender.
   
4. Stir in the heavy cream and shredded cheddar cheese, stirring constantly to prevent lumps and ensure a smooth, velvety texture. Lower the heat to medium-low and cook for another 5 minutes until the soup thickens slightly.
   
5. Season the soup with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. Taste and adjust the seasoning as needed.
6. Serve the soup hot, garnished with chopped fresh parsley or thyme for a burst of freshness and color.