Description
A rich, savory soup blending tender chicken, velvety vegetables, herbs, and non-alcoholic cream for a deeply aromatic and satisfying dish.
Ingredients
Chicken (bone-in thighs or breast), 1–2 lbs
Olive oil, 1–2 tablespoons
Italian seasoning, 2 teaspoons
Vegetable broth (½ cup, with splash of lime in place of wine)
Butter, 2 tablespoons
Yellow onion (diced), 1 medium
Carrots (diced), 1 cup
Celery (diced), 2 ribs
Garlic (minced), 3 cloves
All-purpose flour, 2 tablespoons
Potatoes (diced), 2 medium
Frozen mixed vegetables, 1 cup
Chicken broth, 6 cups
Fresh thyme, 1 teaspoon
Bay leaves, 2
Heavy cream, 1 cup
Instructions
Preheat oven to 400°F (200°C). Pat chicken dry and sear in olive oil until browned.
Sauté onion, carrots, and celery until softened.
Add garlic and Italian seasoning; cook for 2 minutes.
Pour in vegetable broth (with lime splash); deglaze pan.
Transfer chicken to a baking dish and roast for 15–20 minutes.
Return chicken to pot and simmer broth for 30 minutes.
Add potatoes, frozen vegetables, thyme, and bay leaves; cook 15 minutes.
Stir in flour to thicken, then swirl in heavy cream.
Adjust seasoning and serve warm.
Notes
Substitute chicken thighs for breast for juiciness.
Use ghee or avocado oil instead of butter.
Replace thyme with rosemary or parsley.
Skip cream for a dairy-free version using coconut milk.
Store refrigerated for 3–4 days;
freezes well for 2 months.
- Prep Time: 20
- Cook Time: 45
- Category: Easy Chicken Recipes
- Method: Stovetop & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 1g
- Sodium: 3000mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg