Creamy Chicken Soup Recipe – Comfort Food, Gluten Free

This Creamy Chicken Soup recipe is the ultimate comfort food.

It has all the wonderful flavors of traditional chicken soup but takes it to another (creamy) level.

Tender chicken thighs are simmered in a flavorful broth with herbs, and accompanied by an array of vegetables; gold potatoes, carrots, celery, onion, peas, and broccoli. A good helping of cream is added in at the end to give the broth a creamy richness. This one’s a family favorite.

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What Makes This Creamy Chicken Soup Recipe So Good?

• Chicken thighs. I prefer using chicken thighs over chicken breasts in this soup. It just adds another level of decadence. The extra fat/oils from the thighs really makes this broth something special.
• Onion.
• Carrots, sliced into coins. It’s a classic soup component for a reason.
• Celery.
• Gold potatoes. I prefer using gold potatoes because they have a soft bite and creamy texture. This soup is supposed to be creamy after all.

• Broccoli. Trust me on this one. I know it may seem kind of odd, but hello… Broccoli and cheese soup. Yes, it’s just as delicious paired with this creamy broth.
• Green peas.
• High quality gluten-free all-purpose flour containing xanthan gum. This helps thicken the soup. You may sub for regular all purpose flour if not dining gluten-free.
• Chicken broth.
• Heavy cream.
• Thyme. This herb adds so much wonderful flavor to this soup.

How to Make | Creamy Chicken Soup Recipe:

• Prep: Wash and dry veggies. Dice onion. Chop celery. Slice carrots into coins. Chop potatoes into bite-sized pieces. Chop the chicken thighs into bite-sized pieces. Set aside. Tip: You can either leave the chicken thighs whole or chop them into bite-sized pieces at this stage. This is the form they will cook in the soup. If you leave them whole, you will have to remove them from the soup later on, chop them while hot, and add them back into the soup. I’ve made this soup both ways.

• Heat a large pot on the stovetop over medium-high heat. Melt the butter.
• Add in onion, celery, and carrots. Allow to cook, stirring occasionally, until slightly softened.

• Add in the flour, stirring constantly for about one minute to cook off the raw flavor.

• Then, add in the chopped potatoes, chicken broth, chicken thighs (chopped or whole), thyme, salt and pepper, and seasoned salt. Stir. Cover, and bring the soup to a boil.
• Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, or until the chicken is completely cooked through and reading 165 F on a meat thermometer. If you left the chicken thighs whole, remove them to a plate at this stage using tongs. Chop them into bite-sized pieces and return to soup.

• Add in the broccoli and peas. Cook for about 3-4 minutes until bright green and just fork tender. Do not overcook so the broccoli doesn’t become mushy.

• Add in the cream. Stir until incorporated. Taste the soup and season with more salt and pepper if needed.
• Serve.

Store leftovers in the refrigerator in an airtight container, and eat within three days.

Notes:

• Meal prep and take this soup for lunch during the work week. My husband is a carpenter, working in drafty spaces in the Winter. This soup was perfect to take already hot in a thermos.