Creamy Chicken Soup
A simmering pot of Creamy Chicken Soup feeds appetite and restores soul after a long day of working when you seek comfort at home.
Servings:
Ingredients
- 1.1 lbs (500 gr) boneless skinless chicken thigh, diced into small chunks
- Salt and pepper, to season chicken
- 1 tbsp olive oil
- 8.8 oz (250 gr) button mushroom, diced into small chunks
- 1/2 cup (115 gr) unsalted butter
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 3 medium carrot, finely diced
- 3/4 cup (90 gr) all-purpose flour
- 6 cups (1500 ml) chicken broth
- 2 bay leaves
- 1 cup (240 ml) heavy cream
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika powder, optional
Topping
- Fresh parlsey, roughly chopped
- Croutons
Instructions
- Season diced chicken with salt and pepper, to taste.
- Heat olive oil in a medium pot over medium heat. Add chicken and mushroom and cook until golden brown for about 3 minutes. Set aside.
- Heat butter in a large pot. Add garlic and onion to the pot and saute until the onion is translucent. Add carrots and cook until carrots are half cooked.
- Whisk in flour until lightly browned into the pot. Gradually add chicken stock and whisk vigorously until smooth. Add bay leaves and boil until the carrots are cooked.
- Add the cooked chicken-mushroom and heavy cream into the pot and cook until the soup simmers. Then, add salt, black pepper, paprika, and parsley. Adjust the taste. Turn off the heat.
- To serve, ladle the soup into bowls and serve with croutons and fresh parsley if desired.
Nutrition
Serving: 1serving | Calories: 540kcal | Carbohydrates: 28g | Protein: 24g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 2443mg | Potassium: 588mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6278IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg
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