Creamy Supper Soup Pot

The snow was coming down hard last February when my neighbor texted that she'd been in a minor fender bender and couldn't face cooking dinner. I'd just finished roasting a chicken and had all these vegetables waiting their turn in the crisper drawer.

We ate it sitting cross-legged on her living room floor, her kids wrapped in blankets with soup-stained faces, while she recounted the whole accident story between spoonfuls. It became our winter crisis soup, the thing we make when someone needs feeding without fuss.

Ingredients

• cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover roasted chicken
• olive oil: The foundation that carries all those aromatic flavors
• onion, garlic, carrots, celery: This trio builds depth, so don't rush the sauté step
• potato: Russet or Yukon Gold both work, giving body without needing flour
• frozen peas and corn: They add sweetness and color, plus they're already prepped
• chicken broth: Low-sodium lets you control the salt level
• heavy cream: Don't substitute, it creates that luxurious velvety texture
• dried thyme and oregano: These herbs bridge the gap between comfort food and something special
• bay leaf: Pull it out before serving, but let it work its magic during simmering
• cornstarch mixture: Only needed if you like your soup quite thick

Instructions

Build your aromatic base:

Heat the olive oil in your large soup pot over medium heat, then add onion, garlic, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onion turns translucent and your kitchen starts to smell amazing.

Add the potato:

Toss in the diced potato and cook for another 3 minutes, giving it a head start so it finishes at the same time as the other vegetables.

Create the broth base:

Pour in the chicken broth, then add thyme, oregano, bay leaf, salt, and pepper. Bring everything to a gentle simmer.

Simmer the vegetables:

Cover the pot and let it simmer for 15 minutes until the vegetables are fork-tender but still holding their shape.

Add the proteins:

Stir in the cooked chicken, frozen peas, and corn. Let everything simmer together for 5 more minutes so the flavors meld.

Introduce the cream:

Lower the heat and pour in the heavy cream. Heat gently for just 3 minutes, taking care not to let it come to a boil, which could cause the cream to separate.

Adjust the consistency:

If you prefer a thicker soup, stir in the cornstarch mixture and simmer for 2-3 minutes until it reaches your desired body.

Final touches:

Fish out and discard the bay leaf, taste the soup, and adjust the seasoning if needed. Serve hot while the steam still rises in comforting ribbons.

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My brother showed up unexpectedly last week, looking weary in that way people do after long travel, and this soup was exactly what he needed. He had three bowls.

Make It Your Own

I've made this with turkey after Thanksgiving, and honestly, I prefer it. The slightly darker meat adds a richness that pairs beautifully with the cream.

The Bread Question

A crusty sourdough loaf, torn into chunks and dipped into the soup, turns this from dinner into an event. Don't skip the bread, it's not optional.

Timing Is Everything

This soup actually tastes better the second day, so don't hesitate to make it ahead. The flavors deepen and meld in ways that only time can achieve.

• Reheat gently over low heat, stirring frequently
• Add a splash of broth if it has thickened too much
• Never boil it when reheating, or the cream may separate

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Some dishes are just nourishment, but this one feels like a hug in a bowl, the kind of meal that makes everything feel a little more manageable.

Recipe FAQs

→ What can I use to thicken the soup?

Mix cornstarch with cold water and stir it gently into the simmering soup for a few minutes until it reaches the desired creaminess.

→ Can I substitute chicken with another protein?

Yes, turkey works well as a substitute and maintains the tender texture and flavor balance of the dish.

→ How do I make the soup vegetarian?

Replace the chicken with beans and use vegetable broth instead of chicken broth for a satisfying vegetarian version.

→ Is this soup suitable for a gluten-free diet?

Yes, using gluten-free broth and cream ensures the soup is gluten-free-friendly.

→ What herbs add the best flavor to this dish?

Dried thyme, oregano, and a bay leaf impart subtle herbaceous notes that complement the creamy broth and vegetables.