Creamy Chicken Soup

Hi friends! Happy March 🙂

I don’t know what the weather has been like near you but we had kind of a wacky February weather wise here in the Seattle area.  We got snow… legit snow which never happens so things got hectic!  I am from New England so 6-12 inches of snow doesn’t really phase me.  The issue here though is because they don’t get snow very often… they don’t really have the supplies or infrastructure to handle it!  I went to the grocery store that Friday with EVERYONE AND THEIR MOM AND AUNT AND BROTHER IN LAWS DOG… !!!!!!!!! It was a SCENE. Needless to say- I used it as an excuse to hunker down and make this delicious soup!

This soup is hearty enough to serve as a meal and would go wonderfully with some crusty bread and butter.  It tastes even better the next day and would freeze really well too!

Let’s enjoy all the creamy and warm things while we can.. SPRING IS COMING!!!!!!

Creamy Chicken Soup

Delicious, creamy and hearty soup- perfect for a cold winter day!  Use cream or milk if you wish to lighten it up.  You could also add 1/2 cup of shredded cheddar cheese to make it extra decadent! Serve with crusty bread and butter.

  • 3 stalks celery (chopped)
  • 1 whole onion (chopped)
  • 1/2 cup carrot (chopped)
  • 4 cloves garlic (chopped)
  • 6 cups chicken broth
  • 2 chicken breasts
  • 2 tsp fresh thyme
  • 2 tsp ground oregeno
  • 2 tbsp butter
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup cream (or milk)
  1. Pour the chicken broth into large pot or dutch oven.  Add the two chicken breasts and bring to a boil until the chicken is cooked through.  Remove the chicken and let cool.  Transfer the broth to a bowl to use later.

  2. Melt the 2 tbsp of butter over medium heat in same large pot or dutch oven.  Add the chopped celery, onion & carrot.  Season well with salt and pepper and cook until veggies are softened.  While the veggies cook, shred the chicken.

  3. Add garlic, thyme and oregano and cook for another 2-3 minutes.

  4. Add the chicken and broth back into the pot and heat through. Season with salt and pepper to taste.

  5. In smaller pot, melt the remaining 1/2 cup of butter.

  6. Once melted, reduce the heat to low and add the flour, stirring to create a thick paste, or roux.

  7. Add the cream and stir until well combined.  Turn off the heat and add the mixture to the chicken soup. Bring to a simmer until soup has thickened.

  8. Season again with salt and pepper to taste.  Serve and enjoy!


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