Creamy Chicken Soup

This creamy chicken soup is a gentle play on flavors. Using minimal ingredients, the taste of each component comes through harmoniously. This recipe is inspired by French chicken soup, a culinary masterpiece simmered with love. French cuisine is known for incorporating cream into many dishes, and creamy chicken soup is considered the ultimate comfort food.

Chicken soup has been filling bowls and lifting spirits for years. Picture this: tender pieces of chicken nestled inside a creamy and delicious broth. It’s smooth, luxurious, and divine.

It is said that the French don’t just make soup, they craft it.

There is something incredible about a warm bowl of creamy chicken soup. With its velvety flavours, this chicken soup combines tender chicken leg quarters, heavy cream, vegetables, and aromatic herbs.

Ingredients

Chicken Leg Quarters or Drumsticks. A whole chicken can also be used in this recipe. (Skinless) Paprika powder, Nutmeg, Salt & White Pepper. Onion, Celery, Garlic cloves. Bay leaves, Dried thyme. Olive oil, Heavy cream and Water.

This recipe calls for a whole chicken, drumsticks, or chicken leg quarters. All options will produce a tender, flavourful meal. Whole chickens tend to have a more rustic presentation. It is advisable to cut the entire chicken into pieces. To reduce the fat content, consider removing the chicken skin. The spice blend imparts a strong flavour profile to this dish. Paprika powder adds a mild sweetness with a slight hint of smokiness.

Nutmeg adds warmth with its nutty undertone. Salt and white pepper are essential. Several different vegetables can be added to this creamy chicken soup. This recipe used onions, garlic, and celery to create a mellow and spicy flavour. Bay leaves and dried thyme complement the chicken and vegetables, creating a comforting meal. Olive oil provides a fruity base for sautéing the vegetables, while heavy cream adds a luxurious creaminess to the dish. Water is necessary for the simmering process.

Instructions

Remove the skin from the chicken leg quarters. Grip the skin with a firm grip and peel off the skin. Use a sharp knife to loosen any areas where necessary. Once the skin is removed, discard it. Next, rinse the chicken leg quarters under running water to remove impurities.

Chop one onion and finely mince your garlic cloves. Chop the celery into tiny pieces. Add olive oil to a preheated pot. Add the onions and garlic and cook for two minutes. Add two tablespoons of water to the pot and cook for six minutes. This process will sweeten the onions. Add the spices. Stir well. Add water and the bay leaves.

Set the temperature to high heat. Once the soup has started to bubble and has reached a rolling boil, reduce the temperature to low heat. The chicken soup has to simmer for fifty minutes. After fifty minutes, remove the pot from the heat.

Let it cool. After five minutes, remove the chicken leg quarters and set aside. Add the heavy cream. Use an immersion blender to emulsify the soup. Add the chicken leg quarters into the pot and cook on medium heat for five minutes.

Expert Tips

For a smoother and creamier appearance in your soup, use a tea strainer to remove the floating herbs. Place ice cubes in a ladle and hover over the surface of the soup. The oil will stick to the bottom of the ladle.

Creamy chicken soup is perfect for a quiet summer afternoon with the family. It uses minimal ingredients that you probably have in your pantry. It is a one-pot recipe, which makes cleaning up a breeze. This recipe is simple at its finest and has a ton of flavour. It will surely become a family favourite in your household.

What to Serve with your Creamy chicken soup?

Garlic bread pairs well with French Chicken Soup. A fresh salad also pairs well with this meal. Roasted green beans, Roasted Brussels sprouts or Marinated Olives.

How to Store your Creamy chicken soup?

Make sure that your creamy chicken soup has thoroughly cooled down. Place it in an airtight container and store it in the refrigerator for three to four days. This chicken soup will last for three months. To thaw the soup, remove from the freezer and place it on the countertop. It will take approximately two hours to defrost the soup. Alternatively, put it in a small pot to reheat on the stove.