Creamy Supper Soup Pot (Printable Version)
Comforting velvety soup loaded with vegetables and tender chicken, perfect for a cozy evening dish.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 medium potato, diced
08 - 1 cup frozen peas
09 - 1 cup corn kernels, fresh or frozen
→ Broth & Dairy
10 - 5 cups low-sodium chicken broth
11 - 1 cup heavy cream
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Thickener
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add diced potato and cook for another 3 minutes, stirring occasionally.
03 - Stir in chicken broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer.
04 - Cover and simmer for 15 minutes, or until the vegetables are tender.
05 - Add the cooked chicken, peas, and corn. Simmer for 5 more minutes.
06 - Lower the heat and stir in the heavy cream. Heat gently for 3 minutes (do not boil).
07 - If a thicker soup is desired, stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
08 - Remove bay leaf, taste and adjust seasoning if needed. Serve hot.
# Expert Hints:
01 -
- Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
- The cream makes it velvety without being heavy, and the vegetables stay tender-crisp instead of mushy
02 -
- Adding the cream at the end and keeping the heat low prevents separation
- Potatoes continue to thicken the soup as it sits, so it may be thicker the next day
03 -
- Cut all vegetables to roughly the same size so they cook evenly
- Warm your bowls before serving for restaurant-quality presentation