Creamy Chicken Vegetable Soup is a soul-warming delight, a culinary symphony that combines the richness of cream with the wholesome goodness of chicken and a medley of vibrant vegetables. This luscious creation begins with succulent diced chicken, browned to perfection in a fragrant sauté of onions and garlic. The aromatic dance of carrots, celery, red bell pepper, zucchini, corn, and peas follows, creating a vivid tapestry of colors and flavors. As the ensemble simmers in a bath of chicken broth, fragrant herbs such as thyme, oregano, and rosemary join the performance, infusing the pot with warmth and depth.
The crescendo of this symphony occurs with the addition of a velvety blend of heavy cream and flour, transforming the broth into a luxuriously creamy base. This magical liaison of cream and flour elevates the soup to a new level of indulgence, coating every spoonful in a silky embrace. The cooked chicken returns to the stage, further enhancing the ensemble’s depth and heartiness. With each spoonful, one experiences the harmonious marriage of tender chicken, crisp vegetables, and the soothing creaminess that defines this culinary masterpiece.
Garnished with a sprinkle of fresh parsley, this creamy chicken vegetable soup not only tantalizes the taste buds but also provides a visual feast. It’s a comforting bowl of nourishment, perfect for chilly evenings or whenever a hearty, wholesome meal is in order. Allow the flavors to linger on your palate as you savor the robustness of the broth and the delightful interplay of textures. In each bite, find solace and satisfaction, as this creamy chicken vegetable soup becomes a comforting ritual, inviting you to experience the warmth and joy it brings to the table.
CREAMY CHICKEN VEGETABLE SOUP
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- Fresh parsley, chopped (for garnish)
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add a bit more olive oil if needed, and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
- Add the carrots, celery, red bell pepper, zucchini, corn, and peas to the pot. Stir well and cook for 5-7 minutes until the vegetables begin to soften.
- Pour in the chicken broth, add the bay leaves, thyme, oregano, rosemary, salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
- While the soup is simmering, in a separate bowl, whisk together the heavy cream and flour until well combined and smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
- Add the cooked chicken back to the pot and continue to simmer for an additional 10-15 minutes, allowing the soup to thicken.
- Adjust the seasoning if necessary and discard the bay leaves.
- Serve the creamy chicken vegetable soup hot, garnished with chopped fresh parsley.
Enjoy this comforting and nourishing creamy chicken vegetable soup on a chilly day!