Creamy Chicken Soup

Creamy chicken soup is the perfect blend of comfort and nourishment, combining tender chicken, hearty vegetables, and a luscious creamy base. This recipe is simple, taking just 45 minutes from start to finish, making it ideal for weeknight dinners. Each spoonful offers warmth and satisfaction, making it a go-to dish for any occasion.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

2 tbsp unsalted butter
1 medium onion finely chopped
2 medium carrots diced
2 stalks celery diced
3 cloves garlic minced
300 g chicken breast or thigh cut into bite-sized pieces
4 cups chicken stock
1 cup double cream heavy
1 tsp dried thyme 2 sprigs fresh thyme
2 tbsp fresh parsley chopped
salt to taste
black pepper to taste
1 pinch nutmeg optional

Instructions

In a large pot, melt the butter over medium heat. Add the onions, carrots and celery. Cook for 5–7 minutes until softened and fragrant.
2 tbsp unsalted butter, 1 medium onion, 2 medium carrots, 2 stalks celery
Add the garlic and thyme, stirring for 1–2 minutes.
3 cloves garlic, 1 tsp dried thyme
Add the chicken pieces to the pot. Cook until lightly browned on the outside, about 5 minutes.
300 g chicken breast
Pour in the chicken stock and bring the mixture to a gentle boil. Lower the heat, cover, and let it simmer for 15 minutes, allowing the chicken to cook through and the flavours to meld.
4 cups chicken stock
Stir in the double cream and season with salt, pepper and nutmeg (if using). Simmer gently for 5 minutes, ensuring the soup doesn’t boil.
1 cup double cream, salt, black pepper, 1 pinch nutmeg
Remove from heat, garnish with fresh parsley, and serve hot with crusty bread or crackers.
2 tbsp fresh parsley

Nutrition