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creamy chicken soup recipe

Chicken Chowder Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 2 cups potatoes diced
  • 1 cup corn kernels
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, minced garlic, diced carrots, and diced celery to the pot and sauté until soft.
  • Pour in the chicken broth and bring to a simmer.
  • Add shredded chicken, diced potatoes, and corn to the pot.
  • Season with salt, black pepper, dried thyme, and paprika.
  • Simmer the soup for about 20 minutes until the potatoes are tender.
  • Stir in the heavy cream and let the soup heat through, being careful not to boil.
  • Remove from heat and allow to rest for 5 minutes before serving.

Notes

For an extra depth of flavor, consider adding a bay leaf during the simmering process and remove it before serving. If you prefer a thicker soup, you can mash some of the potatoes directly in the pot before adding the cream. This soup can also be made ahead of time and stored in the refrigerator for up to 3 days; simply reheat gently on the stove before serving.
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