Creamy Chicken Soup

Introduction

This Creamy Chicken Soup is perfect for chilly nights or when you need some comfort food. It’s easy to make, with a rich, flavorful broth packed with vegetables and your choice of starch: potatoes, rice, pasta, or beans. Pair it with some crusty bread for a complete meal. The recipe allows flexibility with starch options, so you can use potatoes, rice, or even pasta to suit your preference.

Ingredients

For the Chicken:

• 1-2 tablespoons olive oil
• Salt/Pepper
• 2 teaspoons Italian seasoning
• 1 ¼ lbs. bone-in chicken breast or thighs

For the Soup:

• ½ cup dry white wine (optional, can substitute with chicken broth)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• ¼ cup flour
• 5 cups chicken broth
• 1 cup half and half (half milk/half cream)
• 1 chicken bouillon cube (or 1 tsp. Better Than Bouillon)
• 1 ½ lbs. potatoes (use Yukon Gold for creaminess)
• 1 ½ cups frozen vegetables (e.g., corn & peas)

Seasonings:

• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
• ¼ teaspoon EACH: ground sage, salt, celery salt
• 1/8 teaspoon pepper

Instructions

1. Prep the Chicken: Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
2. Cook the Chicken: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden. Remove and set aside. It’s okay if the chicken isn’t fully cooked; it will finish cooking in the soup. Let it rest for 10 minutes, then cut it into bite-sized pieces.
3. Make the Soup Base:
   • Turn off the heat. Add the wine (or chicken broth) to deglaze the pot and set the heat to medium. Use a spatula to scrape up the browned bits from the bottom of the pot. Let the liquid reduce by half (about 4 minutes).
   • Add the butter and let it melt. Then, add the onions, carrots, and celery. Toss to coat and soften for 5-6 minutes.
   • Add garlic and seasonings. Cook for 1 minute.
   • Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
4. Add Liquids: Slowly add chicken broth in small splashes, stirring continuously to avoid lumps. Repeat the process with the half and half. Then, add the chicken bouillon.
5. Simmer: Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back to the pot, along with any juices. Let it simmer, uncovered, for 15-20 minutes. If you have bones from the chicken, add them to the soup for extra flavor and remove with a slotted spoon at the end.
6. Add Potatoes and Vegetables: Peel and dice the potatoes, then add them along with the frozen vegetables. Let the soup bubble gently, uncovered, for 15 minutes or until the potatoes are fork-tender.
7. Serve: Pair with buttermilk biscuits or bread for dipping.

Pro Tips:

• Chicken: Use bone-in chicken for more flavor and moisture.
• Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great options, or you can use chicken broth.
• Potatoes: Yukon Gold potatoes give a creamy texture, but red potatoes hold up best.
• Starch Alternatives: Use rice, pasta (e.g., orzo, shells), or beans for variety.
• Additions: Kale or spinach can be added for extra nutrients.

Conclusion

This creamy chicken soup is versatile and comforting, making it perfect for any time you need a hearty, flavorful meal. Its rich broth, tender chicken, and customizable starch options make it a go-to recipe for a cozy night in. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Enjoy this soup with some crusty bread or biscuits for a satisfying, warming meal!