Save This hearty soup combines tender chicken with a medley of vegetables in a rich, creamy broth. Carrots, celery, potatoes, corn, and peas create a nutritious bowl that satisfies the whole family. The velvety texture comes from heavy cream, while dried thyme and oregano add depth of flavor. Ready in under an hour, this comforting dish is ideal for busy weeknights when you want something warm and filling without spending hours in the kitchen.
The rain was beating against the kitchen window creating the perfect rhythm for chopping vegetables. I had a leftover rotisserie chicken and a craving for something that felt like a warm hug. This soup came together almost on its own filling the house with savory aromas that made the grey afternoon feel cozy. It is the kind of meal that requires very little effort but tastes like you spent all day over the stove.
My friend Sarah stopped by unexpectedly last week just as I was ladling this into bowls. She took one sip and immediately put her phone away forgetting all about her busy schedule. We sat at the counter for an hour just talking and dipping crusty bread into the broth. It turned a quick weekday dinner into a lingering memorable catch up session.
Ingredients
- Cooked chicken breast: Perfect for using up leftovers from a weekend roast or a store bought bird.
- Olive oil: Creates a flavorful base to saute the vegetables and helps build depth from the start.
- Onion: Aromatics like onion are non negotiable for that classic savory background flavor.
- Garlic: Minced fresh adds a punch that powder simply cannot replicate in a cream soup.
- Carrots: They add a necessary sweetness that balances the savory broth and cream.
- Celery: Provides that essential aromatic crunch that softens beautifully as it simmers.
- Potato: Acts as a natural thickener and makes every bite feel hearty.
- Frozen peas: They bring a pop of bright color and sweetness without needing prep work.
- Corn kernels: Adds texture and sweetness that pairs wonderfully with the thyme.
- Chicken broth: Low sodium is crucial here so you can control the salt level yourself.
- Heavy cream: This is the key to achieving that luxurious restaurant style finish.
- Dried thyme: Its earthy flavor profile is the perfect match for poultry and cream.
- Dried oregano: Adds a subtle Mediterranean hint that layers well with the other herbs.
- Bay leaf: Infuses a deep woodsy flavor while the soup simmers gently.
- Salt and black pepper: Essential for waking up all the other flavors in the pot.
- Cornstarch mixture: Optional but great for those nights when you want an extra thick stew like consistency.
Instructions
- Saute the Base:
- Warm the olive oil in your large pot and listen to the onions sizzle as they soften.
- Soften the Veggies:
- Toss in the potatoes and let them cook just until they lose that raw starchy look.
- Simmer the Broth:
- Pour in the broth and herbs then bring everything to a gentle bubble.
- Cook Root Vegetables:
- Let the pot simmer covered so the carrots and potatoes become fork tender.
- Add Protein and Veg:
- Stir in the chicken peas and corn to warm them through gently.
- Finish with Cream:
- Lower the heat completely before adding the cream to prevent it from separating.
- Thicken if Needed:
- Drizzle in the cornstarch slurry if you prefer a body that clings to the spoon.
- Final Touches:
- Fish out the bay leaf and taste the soup to see if it needs more salt or pepper.
Save There is something magical about how a single pot can solve a cold evening. I remember watching the steam rise and realizing that cooking does not have to be complicated to be good. It is about feeding the people you care about and letting them relax. That simple realization is why this soup stays in my regular rotation.
Making It Vegetarian
Swapping chicken for chickpeas and using vegetable broth makes this just as comforting without meat. The cream base remains rich and satisfying even without the poultry flavor.
The Bread Dilemma
You absolutely need something to dip into this creamy liquid. A toasted sourdough or a warm baguette soaks up the broth perfectly.
Storing For Later
This soup actually tastes better the next day as the flavors meld together. Keep these pointers in mind for your meal prep.
- Let the soup cool completely before putting it in the fridge.
- Store it in an airtight container for up to three days.
- Reheat gently on the stove to keep the texture smooth.
Save Grab a spoon and a big bowl because this is comfort in its purest form. I hope this recipe brings warmth to your table just as it has to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
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Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Add the heavy cream when reheating to prevent separation. Reheat gently over medium-low heat, stirring occasionally.
- → Is this soup freezer-friendly?
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The soup freezes well for up to 3 months. For best results, freeze before adding the cream. Thaw overnight in the refrigerator, then reheat and stir in the heavy cream during the final minutes of heating.
- → What can I substitute for heavy cream?
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Coconut cream works for dairy-free versions. Half-and-half creates a lighter soup, though less thick. Greek yogurt adds protein but should be stirred in off the heat to prevent curdling.
- → How do I make this soup vegetarian?
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Replace chicken broth with vegetable broth and omit the cooked chicken. Add protein by incorporating white beans, chickpeas, or extra vegetables like mushrooms and spinach.
- → Why is my soup not thickening?
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The cornstarch mixture needs to reach a simmer to activate thickening properties. Ensure the slurry is well-mixed before adding. Alternatively, mash some potatoes against the pot's side to release starch naturally.
- → Can I use raw chicken instead of cooked?
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Absolutely. Add raw diced chicken breast during step 3 with the broth. Simmer until the chicken reaches 165°F internally, about 12-15 minutes, before proceeding with remaining ingredients.
