Velvety Herb-Infused Cream of Chicken Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're looking for a comforting, homemade soup that warms both heart and soul, this Velvety Herb-Infused Cream of Chicken Soup is just the ticket. With its luscious texture and aromatic herbs, it’s perfect for cozy nights in or impressing guests with your culinary prowess.

Ingredients for Velvety Herb-Infused Cream of Chicken Soup

Butter is our starting point, lending a rich base that enhances the flavor of the chicken and vegetables. The chicken thighs are juicy and flavorful, perfect for soaking up all the herbal goodness. Onion, garlic, celery, and carrots create a classic mirepoix, providing a sweet and aromatic foundation. Flour thickens the soup, giving it that signature creaminess. Chicken broth is the soul of the soup, infusing every bite with savory depth. Heavy cream adds the velvety finish that makes each spoonful a delight. Thyme and basil bring a fresh, herbal aroma, while black pepper and salt round out the flavors. Finally, parsley adds a fresh, green garnish that brightens up the dish.

Tips & Tricks

  • For a deeper flavor, try searing the chicken in batches to avoid overcrowding the pot.
  • Use a whisk when adding the chicken broth to prevent lumps and ensure a silky texture.
  • If you prefer a thicker soup, let it simmer a bit longer or add a touch more flour at the start.

Serving Suggestions

This soup pairs beautifully with a crusty baguette or homemade garlic bread for dipping. A fresh green salad with a tangy vinaigrette can cut through the richness and add a refreshing contrast. For a heartier meal, serve with a side of creamy mashed potatoes or roasted vegetables.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well too, but be mindful not to overcook it as it can dry out more easily than thighs.
Can I make this soup in advance?
Yes, it actually tastes even better the next day! Store it in an airtight container in the refrigerator, and reheat gently on the stove.
Is there a dairy-free option?
You can substitute the heavy cream with coconut milk or a non-dairy cream alternative for a dairy-free version.

Velvety Herb-Infused Cream of Chicken Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it’s sizzling and fragrant, add the chicken thighs in a single layer. Let them cook undisturbed for about 5 minutes, until they develop a nice golden-brown crust. This step is crucial for building that deep, savory flavor.

Remove the chicken and set it aside temporarily. In the same pot, toss in the diced onion, minced garlic, celery, and carrots. Stir them around, letting them sauté for about 5 minutes. You want them tender and aromatic, not browned.

Sprinkle the flour over the veggies and stir it in. Cook this for a couple of minutes to get rid of that raw flour taste. Now, gradually whisk in the chicken broth. The goal here is to dissolve the flour completely, creating a smooth base for your soup.

Return the chicken to the pot and bring the soup to a gentle simmer. Let it cook for about 15 minutes, giving the flavors time to meld together. Then, pour in the heavy cream, and add the thyme, basil, pepper, and salt. Let it simmer for another 5 minutes until it thickens to your desired consistency.

Ladle the soup into bowls, and don’t forget the finishing touch. Sprinkle with chopped parsley for a pop of color and fresh flavor. Serve it hot and enjoy the comforting warmth of a homemade meal.

Why You'll Love This Recipe

  • Rich and creamy texture that feels indulgent without being heavy.
  • Packed with fresh herbs and veggies for a burst of flavor and color.
  • Simple enough for a weeknight meal, yet sophisticated enough for special occasions.
  • Uses affordable, everyday ingredients you likely already have on hand.

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

Step-by-step 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.

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