Description

A cozy, creamy chicken soup packed with tender chicken, fresh vegetables, and a velvety seasoned broth. A comfort food favorite that’s perfect for chilly nights or nourishing family meals.

Ingredients

For the Chicken:

1–2 tablespoons olive oil

Salt and pepper to taste

2 teaspoons Italian seasoning

1¼ lbs. boneless, skinless chicken breast or thighs

For the Soup:

2 tablespoons butter

1 medium yellow onion, diced

1 cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

¼ cup all-purpose flour

5 cups low-sodium chicken broth

1 cup half and half

1 chicken bouillon cube

1½ lbs. Yukon Gold or red potatoes, peeled and cubed

1½ cups frozen peas and corn

Seasonings:

1 teaspoon dried parsley

½ teaspoon each: dried basil, oregano, mustard powder, onion powder

¼ teaspoon each: ground sage, salt, celery salt

1/8 teaspoon black pepper

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Instructions

1. Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large soup pot over medium-high heat.

3. Sear chicken for 3–4 minutes per side until golden, then set aside.

4. Let rest for 10 minutes, then cut into bite-sized pieces.

5. Reduce heat to medium and add butter.

6. Once melted, add diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally.

7. Stir in minced garlic and all seasonings. Cook for 1 minute.

8. Sprinkle in the flour, stirring to coat the veggies. Cook for 2 minutes.

9. Slowly pour in chicken broth while stirring constantly to prevent lumps.

10. Stir in the half and half, then add the bouillon cube.

11. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes.

12. Add the cooked chicken back to the pot along with any juices.

13. Stir in the cubed potatoes and frozen vegetables.

14. Simmer uncovered for another 15–20 minutes or until the potatoes are fork tender.

15. Ladle into bowls and enjoy warm. Great with biscuits or crusty bread on the side.

Notes

For extra flavor, use a mix of chicken thighs and breasts.

Add a splash of cream at the end for added richness.

To freeze: let soup cool completely, then portion and store in freezer-safe containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups
Method: Stovetop
Cuisine: American