Velvety Herb-Infused Cream of Chicken Soup

Discover a delightful twist on a classic with this Velvety Herb-Infused Cream of Chicken Soup, featuring a rich blend of herbs and a smooth, creamy texture. Perfect for cozy evenings or as a comforting meal, it's a must-try for soup enthusiasts.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp unsalted butter

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

2 celery stalks, diced

2 medium carrots, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

2 tsp fresh thyme leaves

1 tsp dried basil

1/2 tsp black pepper

1/2 tsp salt

1/4 cup chopped parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the chicken thighs and cook until browned, about 5 minutes.

2. Remove the chicken and set aside. In the same pot, add the onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.

3. Stir in the flour and cook for 2 minutes to remove the raw flour taste.

4. Gradually whisk in the chicken broth, making sure to dissolve the flour completely.

5. Return the chicken to the pot, and bring the mixture to a simmer. Cook for 15 minutes.

6. Stir in the heavy cream, thyme, basil, pepper, and salt. Simmer for an additional 5 minutes, or until the soup thickens to your desired consistency.

7. Ladle the soup into bowls, garnish with parsley, and serve hot.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently over low heat on the stovetop, stirring occasionally, until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/velvety-herb-infused-cream-of-chicken-soup

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.