Description

This creamy chicken soup is a comforting and hearty dish made with tender shredded chicken, sautéed vegetables, and a rich blend of chicken broth and heavy cream. Flavored with aromatic herbs and a touch of cooking wine, this soup is perfect for warming up on a chilly day and serves as a satisfying meal for the whole family.

Ingredients

Scale

Chicken

1½ pounds boneless skinless chicken breast
1 teaspoon salt
½ teaspoon black pepper

Vegetables and Aromatics

1 medium white onion, diced
2 tablespoons minced garlic (about 6 cloves)
4 carrots, cut into bite-sized chunks
4 celery ribs, sliced

Cooking Fats

5 tablespoons salted butter, divided
1 tablespoon olive oil

Thickening and Liquids

½ cup all-purpose flour
½ cup cooking wine (optional)
6 cups chicken broth
2 cups heavy cream

Herbs and Seasonings

4 bay leaves
1 teaspoon ground sage
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 teaspoons chopped fresh parsley for garnish

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Instructions

Season the chicken: Season 1½ pounds boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon black pepper, ensuring even coating.
Brown the chicken: In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken and cook for 7 minutes per side, until browned and cooked through.
Shred the chicken: Remove the cooked chicken, transfer to a cutting board, and shred into bite-sized pieces. Set aside.
Prepare the vegetables: Dice 1 medium white onion. Mince 2 tablespoons garlic. Peel and cut 4 carrots into bite-sized chunks. Slice 4 celery ribs.
Sauté the vegetables: Add the remaining 4 tablespoons butter to the pot used for the chicken over medium-high heat. Stir in onion, garlic, carrot, and celery. Cook for 10 minutes, stirring occasionally, until vegetables are softened and lightly browned.
Add flour: Sprinkle ½ cup all-purpose flour over vegetables and stir well to coat. Cook for 5 minutes, stirring frequently, to remove raw flour taste.
Deglaze the pot: Pour in ½ cup cooking wine if using, stirring to loosen browned bits from the pot bottom.
Add broth and cream: Gradually add 6 cups chicken broth and 2 cups heavy cream, stirring continuously to combine smoothly. Return shredded chicken to the pot.
Season and simmer: Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Finish and serve: Remove bay leaves and discard. Taste and adjust salt and pepper if needed. Serve hot, garnished with 2 teaspoons chopped fresh parsley.

Notes

For a lighter version, substitute half of the heavy cream with milk or use all milk instead.
If cooking wine is not available or preferred, you can omit it or use additional chicken broth as a substitute.
Use fresh herbs if available to enhance flavor, adjusting quantities according to taste.
To make the soup gluten-free, use gluten-free flour or cornstarch as a thickener.
Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 350 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 90 mg