There’s nothing quite like a warm bowl of creamy chicken soup to soothe the soul and chase away the chill. This delightful dish not only warms you from the inside out, but it’s also incredibly easy to make! With just four simple steps, you can transform a handful of ingredients into a comforting meal that the whole family will love.
In this post, we’ll guide you through the process of sautéing fresh vegetables, creating a rich roux, and blending in savory chicken and Parmesan for a creamy finish. Get ready to embrace the ultimate comfort food with our delicious creamy chicken soup recipe!
A Brief History of Chicken Soup
The origins of chicken soup can be traced back centuries, with various cultures embracing it for its health benefits and hearty appeal. While staple recipes vary by region, the core ingredients remain quite similar: chicken, vegetables, and, in many cases, a creamy base.
Chicken soup’s reputation as a healing food has been reinforced by folklore and culinary traditions alike, earning it a special place in many homes.
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Nutritional Benefits of Chicken Soup
Chicken soup is not just a delicious dish; it also comes packed with a variety of nutrients.
- Protein: Chicken is an excellent source of high-quality protein, necessary for muscle repair and immune function.
- Vitamins: The vegetables often included in the soup, such as carrots, celery, and onions, are rich in essential vitamins and minerals. Carrots provide beta-carotene, which converts to vitamin A, essential for eye health.
- Hydration: The soup’s liquid base aids in hydration, which is especially beneficial during illness or colder months.
- Amino Acids: Research suggests that chicken soup may contain amino acids that can help alleviate cold symptoms. The amino acid cysteine, in particular, has been noted for its potential to thin mucus.
Global Variations of Chicken Soup
Chicken soup is enjoyed around the world, with various cultures adding their unique twist to the classic recipe.
- Avgolemono (Greece): This Greek variation combines chicken broth with a lemon-egg mixture, providing brightness alongside the comforting main elements.
- Sancocho (Latin America): A hearty stew that includes chicken, yucca, and various vegetables, this dish celebrates bold flavors and ingredients from the region.
- Korean Samgyetang: A whole chicken stuffed with garlic and ginseng, simmered in a flavorful broth, this soup is considered a health tonic.
Creamy Chicken Soup and Health
Although creamy chicken soup is often labeled as comfort food, it can also contribute positively to one’s health, especially during cold and flu season.
- Soothing Effect: The warmth of the soup helps in soothing a sore throat and calming a cough, while the creamy texture can be more palatable for those who are ill.
- Digestibility: Its soft texture makes it easier to consume for those recovering from stomach and digestive ailments.
- Immunity Boost: Homemade chicken soup is often rich in nutrients that bolster the immune system, making it a smart choice when seeking to maintain or restore health.
Common Misconceptions
Despite its popularity, there are several misconceptions surrounding creamy chicken soup.
- High-Calorie Content: While cream-based soups can be higher in calories, many alternatives utilize low-fat milk or broth without sacrificing flavor, allowing for a lighter dish.
- Not Suitable for Diets: Creamy chicken soup can actually fit a variety of dietary preferences, including gluten-free, low-carb, and dairy-free diets, depending on ingredient choices.
- Difficult to Prepare: Many home cooks feel intimidated by the idea of making creamy chicken soup. In reality, it can be prepared with straightforward techniques, allowing even novice cooks to create a flavorful dish.
Creamy Chicken Soup Recipe
Ingredients
- **For the Roux
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (¼ stick)
- 4 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- **For the Soup
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons vegetable oil
- 6 carrots peeled and cut into ⅛-inch slices
- 2 ribs celery cut into ⅛-inch slices
- 1 medium yellow onion diced
- 1 clove garlic minced
- 3 cups low-sodium chicken broth
- ¼ cup dry or semi-dry white wine
- 3½ cups half-and-half
- 2 tablespoons chicken bouillon granules
- ½ teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
- 3 dried bay leaves
- 1½ teaspoon herbs de Provence
- ½ teaspoon ground turmeric optional
- ½ teaspoon ground paprika optional
- ¼ teaspoon crushed red pepper flakes optional
- 5 cups cooked chicken cubed or shredded – rotisserie chicken works well (see note)
- **Optional Garnishes
- Freshly shredded Gruyere cheese
- Chopped fresh parsley
Instructions
Prepare the Roux
- Heat 2 tablespoons of oil and 2 tablespoons of butter in a medium saucepan.
- Sprinkle 4 tablespoons of flour on top and whisk quickly until well combined.
- Cook while whisking occasionally until the roux turns light golden brown.
- Slowly add 1 cup of chicken stock while whisking vigorously until smooth.
- Remove the roux from the heat and set aside.
Cook the Vegetables
- In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat.
- Add 6 chopped carrots and 2 ribs of chopped celery; sauté for 5 minutes while stirring occasionally.
- Add 1 diced medium yellow onion and cook for 3 additional minutes until translucent.
- Add 1 minced clove of garlic and cook for 30 seconds to bloom.
Deglaze the Pot
- Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze.
- Add the remaining 3 cups of broth and ¼ cup of wine, along with the prepared roux, and stir well.
- Bring the mixture to a boil, stirring often.
Combine the Remaining Ingredients and Simmer
- Reduce the heat to low and add all other ingredients except garnishes:
- 3½ cups of half-and-half
- 2 tablespoons of chicken bouillon granules
- ½ teaspoon of ground black pepper
- 2 tablespoons of minced fresh parsley
- 3 dried bay leaves
- 1½ teaspoons of herbs de Provence
- ½ teaspoon of ground turmeric
- ½ teaspoon of ground paprika
- ¼ teaspoon of crushed red pepper flakes
- 5 cups of cooked chicken
- Simmer for 15 minutes then taste; adjust seasonings if necessary.
- Continue to simmer until the soup thickens, about 30-45 minutes, or to desired consistency.
Finalize the Dish
- Discard bay leaves.
- Garnish with shredded Gruyere cheese and fresh parsley.
- Serve the soup with crusty bread.
Hey readers! Chip Holland here, and I’m a Manager of this website. My passion for writing about it only matches my passion for BBQ. Follow my blog for mouth-watering recipes, tips, and tricks for the perfect smoke, grill, and BBQ. I’m sure you won’t be disappointed!