Description
This creamy chicken soup combines tender, flavorful chicken with a rich, comforting broth infused with herbs and vegetables. Perfect for cozy evenings, it blends the velvety texture of half and half with hearty potatoes and vegetables, offering a satisfying and versatile dish that can be customized with different starches or greens.
Ingredients
Units
Scale
Chicken
- 1-2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 1/4 lbs. bone-in chicken breast or thighs (see notes)
Soup
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 1/2 lbs. potatoes (Yukon Gold recommended)
- 1 1/2 cups frozen vegetables (corn & peas)
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
Instructions
- Prep Work: Measure out all ingredients before starting. Do not cut the potatoes yet to keep prep organized.
- Cook the Chicken: Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Ensure the pot is hot enough for searing. Add the chicken and cook for 3-4 minutes per side until golden. Remove and let rest for 10 minutes, then cut into bite-sized pieces.
- Make the Soup Base: Turn off heat. Pour in the white wine and turn heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot, deglazing it. Reduce the liquid by half, about 4 minutes.
- Build the Soup: Add butter and melt. Toss in diced onions, carrots, and celery, stirring to coat and soften for 5-6 minutes. Add minced garlic and seasonings; cook for 1 minute.
- Add Flour: Stir in flour and cook for 2 minutes to eliminate raw flour taste.
- Incorporate Liquids: Slowly pour in chicken broth and heavy cream, stirring constantly to emulsify. Add the chicken bouillon cube or paste.
- Simmer: Bring to a boil, then lower heat to a gentle simmer. Return the cut chicken along with any juices. Simmer uncovered for 15-20 minutes, optionally adding any chicken bones for extra flavor, which should be removed after cooking.
- Add Potatoes and Vegetables: Peel and dice potatoes, add to soup along with frozen vegetables. Continue to bubble gently for 15 minutes or until potatoes are fork-tender.
- Finish and Serve: Taste and adjust seasonings if needed. Serve hot, garnished with herbs if desired, alongside biscuits or bread.
Notes
- Chicken: Bone-in chicken adds more flavor and moisture; skin is optional.
- Wine: Use Pinot Grigio, Chardonnay, or Sauvignon Blanc. Substitute with more broth if not using wine.
- Potatoes: Yukon Gold are ideal for creamy texture; red potatoes hold shape well; Russets are starchier and may fall apart.
- Starches: Rice or pasta (including tortellini) can replace potatoes—adjust cooking time accordingly.
- Heavy cream can be replaced with more half and half or milk for a lighter version.
- Green leafy additions like kale or spinach can be added last-minute for added nutrition.
- For thickening, pureed potatoes or additional flour can be used.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 210 kcal
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 55 mg
