This creamy chicken soup recipe is one of my favorite recipes lately. It takes a little longer than the kind of soups I whip up on a weeknight, so I like to have this recipe simmering on the stove on a relaxed Sunday afternoon, making the kitchen smell divine. In about an hour, you can make this comforting creamy chicken soup, without any need for coconut milk and packed full of hidden veggies.
The reason this soup takes a little longer is because it needs to make in two stages. Don’t let that put you off – you don’t need to stand over the pot while it simmers, so it’s an easy recipe that’s just perfect for an afternoon of weekend meal prep. First you need to make the base of the soup, using an immersion blender to make a smooth soup that has a silky texture like a traditional dairy-laden recipe. Then you need to simmer your vegetables and chicken in that creamed broth to finish off this creamy chicken soup recipe: that’s it!
This recipe is a great way to use up leftover roast chicken and the creamy chicken soup base could be used as a starting point for lots of other recipes. You can add whatever vegetables you have to hand, you’re not just stuck with the carrots and sweet potato I used here. Feel free to experiment and come up with your own version of a perfect chicken soup!
- 1 medium onion
- 8 cloves garlic
- 1½ lbs / 680 g cauliflower florets
- 8 cups / 1.9 L chicken broth
- 1 tsp dried thyme leaves
- 4 medium carrots
- 1 medium sweet potato
- 2 cups / 200 g leftover roast chicken
- Salt, to taste
- BLEND: Dice the onion, peel the garlic cloves and roughly chop the cauliflower florets, then add them to a large dutch oven, along with the chicken broth and dried thyme. Over medium heat, bring the broth to almost a boil, then reduce the heat to an even simmer. Cook until the cauliflower is just fork tender, about 15 minutes. While the cauliflower is softening, peel and slice the carrots. Carefully transfer the dutch oven off the heat and use an immersion blender to puree the soup together until smooth.
- SIMMER: Return the blended soup back to the stove top. Add the sliced carrots and bring back to a simmer. Peel and dice the sweet potato into bite sized pieces. The carrots will need longer to soften than the sweet potato, so simmer the carrots in the soup for 15 minutes before adding the diced sweet potato and simmering until just tender, about another 10 - 15 minutes. Add the roast chicken and salt, to taste and cook until the chicken is completely warmed through before serving.
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