Description
Creamy Chicken and Vegetable Soup
Ingredients
1 lb shredded cooked chicken (rotisserie chicken works great!)
2 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
1 red bell pepper, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 cup diced tomatoes (canned or fresh)
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Directions
Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook until softened, about 5 minutes.
Add spices: Stir in smoked paprika, thyme, and red pepper flakes. Cook for 1 minute to bloom the spices.
Add liquids: Pour in chicken broth and diced tomatoes. Bring to a simmer.
Add chicken: Stir in shredded chicken and let simmer for 10 minutes to combine flavors.
Finish with cream: Reduce heat to low and stir in heavy cream. Simmer gently for 5 minutes.
Season and serve: Adjust seasoning with salt and pepper. Ladle into bowls and enjoy warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are uniformly diced for even cooking. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and bell pepper, sautéing for 4-5 minutes until they begin to soften. Add the minced garlic and cook for one more minute until fragrant. Next, stir in the smoked paprika, thyme, and red pepper flakes, coating the vegetables and toasting the spices for 60 seconds. This “blooms” the spices, deepening their flavor.
Pour in the chicken broth and diced tomatoes, scraping any browned bits from the bottom of the pot. Increase the heat to bring the mixture to a gentle simmer. Add the shredded chicken and let the soup simmer uncovered for 10 minutes to allow the flavors to meld. Finally, reduce the heat to its lowest setting. Slowly stir in the heavy cream to prevent curdling and let it warm through for 5 minutes. Do not boil after adding the cream. Taste and season generously with salt and black pepper.
Serving Suggestions
This rich and creamy soup is a complete meal but pairs wonderfully with crusty bread for dipping, garlic breadsticks, or a simple side salad. For a lower-carb option, serve it with almond flour biscuits. Garnish with fresh parsley, grated Parmesan cheese, or extra red pepper flakes for a touch of heat. It also freezes beautifully (without the cream added for best texture).
How-to Summary
In summary: Sauté diced vegetables, bloom the spices, add broth and tomatoes, simmer with chicken, finish with cream, and season to taste. The entire process takes about 35 minutes for a comforting, protein-packed meal.
Frequently Asked Questions
Can I use milk instead of heavy cream? Yes, but the soup will be less rich and creamy. For a similar thickness without full-fat cream, try half-and-half. Avoid boiling if using a lighter dairy.
How can I make this soup in a slow cooker? Add all ingredients except the cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
What are good vegetable substitutions? Carrots, corn, or chopped spinach are excellent additions. For a low-carb version, add cauliflower florets or zucchini.
How long will leftovers last? Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat to prevent the cream from separating.
Can I make this soup dairy-free? Absolutely. Substitute full-fat coconut milk for the heavy cream. The result will be slightly sweeter with a subtle coconut flavor.
Common Mistakes to Avoid
- Boiling after adding cream: This can cause the soup to curdle. Always simmer gently on low heat.
- Underseasoning: Cream-based soups need ample salt. Season in stages, especially at the end.
- Overcooking the vegetables: Aim for softened, not mushy, veggies in the initial sauté.
- Using raw chicken breast directly in the broth: This leads to dry, rubbery chicken. Always use pre-cooked, shredded chicken for the best texture.
Conclusion
This Creamy Chicken and Vegetable Soup is the ultimate weeknight comfort food, balancing rich flavor with nourishing ingredients. Its simplicity, versatility, and quick cooking time make it a reliable recipe for any skill level. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality soup that is sure to become a family favorite. Enjoy the cozy, satisfying results of this one-pot wonder.