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Creamy Chicken Soup

This creamy chicken soup combines tender chunks of chicken with aromatic vegetables simmered in rich chicken stock, finished with a splash of heavy cream and brightened with lemon juice. The result is a velvety, comforting bowl with a smooth texture and a warm, buttery aroma, perfect for cozy moments or quiet mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken stock preferably homemade or high-quality store-bought
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 medium onion diced
  • 1 large carrot diced
  • 2 stalks celery diced
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 tbsp lemon juice freshly squeezed
  • 1 tablespoon fresh parsley chopped, for garnish
  • 1 teaspoon fresh thyme chopped, added at the end
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Gather all your ingredients: chicken thighs, aromatics, cream, and stock to set up a cozy cooking station.
  2. Melt the butter in your large heavy-bottomed pot over medium heat until it’s frothy and begins to smell nutty, about 2-3 minutes.
  3. Add the diced onion, carrot, and celery to the pot. Cook, stirring often, until the vegetables soften and release a sweet aroma, about 8-10 minutes.
  4. Stir in the chopped chicken thighs and season with salt and pepper. Cook until the chicken is just cooked through and no longer pink, about 5-7 minutes.
  5. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it bubble softly, uncovered, for 15 minutes, allowing flavors to meld.
  6. Stir in the heavy cream, then reduce the heat to low. Let the soup simmer for another 10 minutes until it thickens slightly and becomes velvety.
  7. Taste the soup and adjust salt and pepper as needed. Finish with a squeeze of fresh lemon juice to brighten the flavors.
  8. Garnish the hot soup with chopped parsley and a sprinkle of fresh thyme. Serve immediately for the best velvety texture and comforting aroma.

Notes

Ensure vegetables are tender but not mushy, and chicken is cooked through. For a thicker soup, simmer longer to reduce. Always taste and adjust seasonings before serving.