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Creamy Chicken Soup with Herbs

This creamy chicken soup features tender pieces of chicken simmered in a velvety broth enriched with cream and aromatic herbs. It combines simple ingredients with gentle simmering and finishing touches like fresh herbs and a splash of sherry, resulting in a comforting, smooth-textured dish that feels like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts or thighs diced
  • 1 cup heavy cream or double cream
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups chicken broth
  • 1/4 teaspoon nutmeg freshly grated
  • to taste salt and pepper
  • fresh parsley or thyme for garnish
  • 1 tablespoon butter
  • 1 tablespoon sherry or white wine optional, added at the end

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife and chopping board
  • Soup ladle

Method
 

  1. Start by gathering all your ingredients and chopping the onion, garlic, carrots, and celery into small, uniform pieces.
  2. Warm your large heavy-bottomed pot over medium heat and add the butter. Once melted and bubbling, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
  3. Add the diced chicken to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 7 minutes. The chicken should be no longer pink inside.
  4. Stir in the minced garlic and cook for another minute until it releases its aroma, making sure not to burn it.
  5. Add the diced carrots and celery, stirring to coat them with the aromatic base. Cook for about 5 minutes until they start to soften but still retain some crunch.
  6. Pour in the chicken broth, stirring to loosen any bits stuck to the bottom. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, until the vegetables are tender and the flavors meld.
  7. Reduce the heat to low and stir in the heavy cream, mixing well until the soup becomes smooth and velvety. Season with salt, pepper, and a pinch of freshly grated nutmeg.
  8. Let the soup simmer gently for another 5 minutes, adjusting seasoning as needed. For an extra touch, stir in a splash of sherry or white wine just before serving.
  9. Taste the soup and make final adjustments with salt and pepper to your preference. Ladle into bowls and garnish with freshly chopped parsley or thyme for a bright, herbal finish.
  10. Serve the soup hot, enjoying its comforting aroma and creamy texture with each spoonful.

Notes

For a dairy-free version, substitute coconut cream and skip the butter. Feel free to add hot sauce or extra herbs for variation.