robynne's creamy chicken soup

Name: Robynne's Creamy Chicken Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1-2 pound(s) frozen chicken, boneless and skinless. I use 12 frozen tenderloins; 1 1/2 tablespoon(s) olive oil, extra virgin; 1 1/2 - chopped, yellow onions, I use sweet; 1 cup(s) carrots, chopped; 1 cup(s) chopped celery; 4 clove(s) garlic, minced; 32 ounce(s) chicken bone broth or stock; 2 can(s) low sodium chicken broth (14.5 oz each); 2 - bay leaves; 3 tablespoon(s) parsley flakes; 1-2 teaspoon(s) thyme, dried; salt, pepper, onion powder, granulated garlic, to taste; 1/4 cup(s) butter; 1/4 + 2 T cup(s) all-purpose flour; 2 1/2 cup(s) milk 1% or 2%; 1/3 cup(s) heavy whipping cream

40 Pinches 2 Photos

Robynne Glenn

Lake Arrowhead, CA

Updated on Dec 27, 2022

This soup is all about comfort. It is my go-to soup when anyone is sick or needs a hearty soup on a chilly evening. My family loves it! Warning: you WILL get requests for this soup! Serve it with warm crusty bread or crackers if you prefer. *This soup does not freeze well.

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1-2 pound frozen chicken, boneless and skinless. I use 12 frozen tenderloins
1 1/2 tablespoons olive oil, extra virgin
1 1/2 - chopped, yellow onions, I use sweet
1 cup carrots, chopped
1 cup chopped celery
4 cloves garlic, minced
32 ounces chicken bone broth or stock
2 cans low sodium chicken broth (14.5 oz each)
2 - bay leaves
3 tablespoons parsley flakes
1-2 teaspoon thyme, dried
salt, pepper, onion powder, granulated garlic, to taste
1/4 cup butter
1/4 + 2 T cups all-purpose flour
2 1/2 cups milk 1% or 2%
1/3 cup heavy whipping cream

How To Make robynne's creamy chicken soup

Step 1

In a large pot, heat olive oil on medium heat. Add onions, carrots and celery, saute approximately 2-4 minutes, or until tender. Add garlic and saute an additional minute

Step 2

Add broths, seasoning, bay leaves and chicken
Step 3

Bring to a boil on medium high heat. Reduce to medium and cover pot. Cook until chicken is tender. 10-15 minutes; longer if chicken is frozen or thick
Step 4

Remove chicken from pot and set aside to cool. Discard bay leaves
Step 5

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously until smooth and lumps are gone. Whisk in cream and bring mixture to a boil, stirring constantly. Pour into soup mixture
Step 6

Shred or cut chicken into small pieces; whichever you prefer. Return chicken to pot and stir. Check seasoning and add more, if needed
Step 7

Serve and enjoy!
Step 8

*Can be adapted for Instant Pot/pressure cooker. Basically I follow the same steps. Sauté vegetables in oil until tender, add broth, frozen chicken, seasonings. Pressure cook high for 30 mins. Make roux on stove (butter, flour, milk and cream.) Let pressure reduce at least 10 minutes. Release pressure. Remove chicken, shred. Whisk roux into soup, remove bay leaves, return chicken and stir. **I sometimes add frozen corn when I add the shredded chicken back into the pot. This is optional and I typically add a small bag or whatever I have on hand.
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