Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this creamy chicken thigh soup! This recipe elevates the classic cream of chicken soup to new heights using juicy chicken thighs for a richer flavor and a satisfying texture. Perfect for a cozy night in, a quick weeknight dinner, or even a healthy lunch, this recipe is a winner for the whole family. Get ready to dive into a bowl of homemade goodness!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Get Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This simple step builds a flavorful base for your soup.
Cook the Chicken:
- Add the chicken thighs to the pot and cook until browned on all sides. This adds depth of flavor and helps to thicken the soup naturally.
Simmer and Thicken:
- Pour in the chicken broth, stir in the thyme and rosemary, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
Create the Creamy Sauce:
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In a separate bowl, whisk together the flour and about 1/2 cup of the hot chicken broth until smooth. This creates a slurry that will thicken the soup without lumps.
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Gradually whisk the flour mixture into the pot of simmering soup. Continue to cook, stirring constantly, until the soup has thickened to your desired consistency, about 2-3 minutes.
Finish and Serve:
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Stir in the heavy cream and season with salt and pepper to taste. Avoid boiling after adding the cream to prevent curdling.
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Garnish with fresh parsley and serve hot. Enjoy your delicious homemade cream of chicken soup!
Tips for the Best Chicken Thigh Soup:
- Bone-in Chicken Thighs: For an even richer flavor, consider using bone-in, skin-on chicken thighs. Just remember to remove the skin before serving.
- Roasted Vegetables: Roast the carrots and celery before adding them to the pot for a deeper, sweeter flavor.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Other Vegetables: Feel free to add other vegetables like potatoes, peas, or green beans.
- Make it Ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Lemon Cream of Chicken Soup: Add the zest and juice of one lemon for a bright and zesty twist.
- Chicken Noodle Soup: Add cooked egg noodles during the last 10 minutes of simmering.
- Creamy Chicken and Wild Rice Soup: Substitute wild rice for some of the chicken broth and add cooked wild rice during the last 5 minutes of cooking.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 25-30g Fat: Approximately 20-25g Carbohydrates: Approximately 15-20g
This easy recipe for chicken thigh and cream of chicken soup is a perfect example of how delicious and healthy homemade cooking can be. It’s a quick dinner idea that's both satisfying and comforting, making it a perfect addition to your repertoire of best recipes. Enjoy!