Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large soup pot, heat the olive oil and butter over medium heat.
2. Add the chopped onion, garlic, celery, and carrots. Cook for 5-7 minutes, or until the vegetables are softened.
3. Add the chicken pieces, thyme, and rosemary. Cook for 5-7 minutes, or until the chicken is no longer pink.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes.
5. Using an immersion blender or blender, puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking vegetables and chicken, low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 395
Fat: 25g
Carbohydrates: 10g
Protein: 32g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- To save time, use pre-chopped vegetables.
- Use a high-quality chicken broth for the best flavor.
- For a thicker soup, add a roux (equal parts butter and flour) to the soup before adding the heavy cream.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, salad, or a side of roasted vegetables.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add a roux (equal parts butter and flour) to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Refrigerate leftovers promptly.
Food history:
Creamy chicken soup has been a popular comfort food for centuries, with variations found in many cultures around the world.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve hot with a side of crusty bread or a salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Creamy, Rich, Comforting, Herbal