Creamy Chicken Soup
Creamy, hearty and healthy, this chicken soup is savory with a touch of sweet. It is a life changer. I think I say that about a lot of different recipes but that’s because when I like something I go all in. I eat it over and over until I’ve had enough and then cycle back to it later.
This creamy chicken soup is warm and indulgent. It’s the perfect creamy soup for a cold day. It’s Italian-inspired and brought me back to the flavors of Italy, but the ingredients are simple of enough to always have on hand. I made this one night on a whim, only using ingredients I already had in the fridge. I had plans to make a different type of soup but after checking the refrigerator I realized I was missing a lot of ingredients so instead, I pivoted and this creamy chicken soup was born. It would pair wonderfully with a piece of sourdough bread but it’s hearty enough to also stand alone.
Ingredients and Preparation
For this creamy chicken soup, you will need chicken, vegetables, an apple, spices, bone broth, cream, butter, and raw parmesan cheese. I feel sure you could use whatever veggies you had in your refrigerator but I chose onion, garlic, celery, carrots, mushrooms, and potatoes. To start creating this creamy soup, first sauté the chicken and veggies in butter with salt and pepper in a large stock pot. Since we are using chicken breasts, I like to add butter because the fat will help your body to absorb all of the nutrients from the ingredients. Once the chicken is about halfway cooked, flip it and allow it to cook all the way through. Next, you will need to shred the chicken. I like to remove it from the pot and use a fork to pull it apart. Then place it back into the pot and add the spices. Allow this to cook together, covered, for ten to fifteen minutes, stirring occasionally. This allows the flavors to mix and cook down. Next, add the bone broth. I use a homemade bone broth recipe and typically like to pair like with like. So, since this is a chicken soup recipe I used chicken bone broth. Lastly, I brought the whole pot to a low simmer, stirring often, then added the cream. After stirring in the cream, I immediately served the soup and topped it with raw parmesan cheese.
I don’t typically measure very well when I cook, so if you find that a spice measurement isn’t to your liking it is ok to adjust as you see fit. My recipes are more of a rough estimate and don’t always have to be exact.
Creamy Chicken Soup
Ingredients
- 4-5 small, pasture raised chicken breasts
- 1 large organic yellow onion, chopped
- 2 cloves garlic, diced
- 2 large, organic red potatoes, cubed
- 2 organic celery stalks, chopped
- 2 large organic carrots, chopped
- 5-6 organic baby portobello mushrooms, chopped
- 1 organic apple, chopped
- 1/2 tsp organic garlic powder
- 1/2-1 tsp organic smoked paprika
- 1/4 tsp organic chili powder
- 1 tsp organic dried oregano
- 1 tsp organic dried basil
- 1/2 tsp organic dried parsley
- 2 TBSP pasture raised butter
- 2 cups chicken bone broth
- 1/2 cup organic heavy cream
- Salt and pepper to taste
- Raw parmesan cheese for topping
Instructions
- Add butter and chicken breasts to a large stock pot. Cook for a few minutes over low/medium heat then add all chopped veggies.
- Once chicken is cooked half way through, flip and allow to cook until no longer pink.
- Stir veggies often, remove chicken from the pot and shred with a fork. Place chicken back into the pot and stir into veggies. Add spices, cover and allow to cook for 10-15 minutes, stirring often. This allow the flavors to cook together.
- Next add bone broth and bring to a low simmer. Simmer for 5-10 minutes.
- Remove from heat and stir in cream, add salt and pepper to taste and top with parmesan cheese. Enjoy!