Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chopped mixed vegetables (carrots, celery, zucchini, and/or green beans)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the mixed vegetables and cook for another 5 minutes.
6. Pour in the chicken broth and bring to a boil.
7. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
8. Add the cooked chicken back into the pot.
9. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
10. Stir in the heavy cream and thyme.
11. Season with salt and pepper, to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
Makes 6 servings.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Use any type of vegetables you prefer.
- Substitute chicken broth with vegetable broth for a vegetarian version.
- Use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Top with croutons or shredded cheese for added texture and flavor.
- Add a can of drained and rinsed white beans for extra protein and fiber.
Tips and tricks:
- Use a sharp knife to cut the chicken into small pieces for even cooking.
- Make sure to blend the soup until smooth for a creamy texture.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, shredded cheese, or a drizzle of olive oil.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Mixed green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
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 the soup hot with a side of crusty bread or a salad.
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Taste: Creamy, Savory, Herbal, Comforting, Hearty