Creamy Chicken Soup Recipe | Comfort Food, Gluten Free
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Yield: 8 servings
The ultimate comfort food. 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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Ingredients
- 6 boneless skinless chicken thighs chopped into bite-sized pieces
- 2 large gold potatoes (about 1 ½ - 2 cups) skin-on, chopped into bite-sized pieces
- 2 cups broccoli florets I prefer fresh
- 1 cup green peas fresh or frozen
- 3 carrots peeled, and sliced into coins
- 2 stalks of celery diced
- 1 yellow onion diced
- 2 tablespoon butter salted or unsalted
- 3 tablespoon high quality gluten-free all-purpose flour containing xanthan gum or substitute for regular all-purpose flour
- 6 cups chicken broth
- 1 cup water
- ½ cup heavy cream
- 1 ½ teaspoon dried thyme
- ½ - 1 teaspoon salt/seasoned salt taste and add more to your liking
- ⅛ teaspoon pepper or to taste
Instructions
- 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.
- 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.
Notes
*Eat within three days.
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