This Creamy Chicken Maryland Soup is warm and comforting, packed with yummy chicken, vegetables, and a rich creamy base. It’s like a hug in a bowl!
When the weather gets chilly, this soup always warms me right up. I love tearing some crusty bread and dipping it in. It’s simply delightful!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is key for this dish. You can use rotisserie chicken for convenience or even leftover turkey if you have it. Just ensure it’s shredded for easy mixing.
Vegetables: Carrots, celery, and potatoes add flavor and texture. If you’re in a pinch, frozen mixed vegetables work great! You can also use green beans or corn for different flavors.
Pasta: I love using small pasta like ditalini or shells since they hold the soup well. However, any small pasta will do—just cook it separately and add it to the soup.
Heavy cream: This adds richness to the soup. For a lighter option, use half-and-half or even coconut cream for a dairy-free alternative. Just know it will change the flavor a bit.
How Can I Make Sure My Soup Has the Right Thickness?
Thickening the soup is crucial for that creamy consistency. Here’s how to do it right:
- Start by cooking the flour with the veggies for a couple of minutes. This prevents a raw flour taste.
- When whisking in the chicken broth, do it slowly to avoid lumps. Stir well for a smooth texture.
- Be patient while the soup simmers. This will give it time to thicken without boiling over. You can always add a bit more chicken broth if it gets too thick.
By following these steps, you’ll have a perfectly creamy Chicken Maryland Soup every time!
Creamy Chicken Maryland Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups cooked chicken breast, shredded
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1/2 cup small pasta (such as ditalini or small shells)
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 tsp dried thyme
- 1/2 tsp dried sage (optional)
- Fresh chopped parsley for garnish
How Much Time Will You Need?
You’ll need about 30 minutes to prepare this delicious soup. This includes around 10 minutes for prepping the ingredients and about 20 minutes for cooking. In no time, you’ll have a warm bowl of creamy chicken soup to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrots, celery, and garlic. Cook this mixture, stirring occasionally, until the vegetables are tender and fragrant—this should take about 5-7 minutes. You want them nice and soft!
2. Make the Roux:
Sprinkle the flour over the cooked vegetables and stir well to coat them evenly. This will help thicken our soup later. Cook for an additional 2 minutes, stirring constantly to eliminate any raw flour flavor.
3. Add the Broth:
Slowly whisk in the chicken broth. Keep stirring to ensure the mixture is smooth and begins to thicken. This is where the soup starts to come together!
4. Incorporate the Potatoes and Seasoning:
Add the diced potatoes, thyme, sage (if you’re using it), salt, and pepper. Raise the heat to bring everything to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender—about 10-15 minutes. Give it a gentle stir occasionally.
5. Cook the Pasta:
While the soup simmers, cook the small pasta according to the package instructions. Once cooked, drain it and set it aside. We don’t want overcooked pasta!
6. Finish the Soup:
Stir in the cooked shredded chicken and heavy cream into the pot. Let it simmer gently for another 5 minutes, but do NOT let it boil—this keeps the cream nice and smooth.
7. Combine and Adjust Seasoning:
Add the cooked pasta to the soup and stir everything together. Taste your soup and adjust the seasoning if needed, adding more salt and pepper to suit your taste.
8. Serve and Enjoy:
Serve your soup hot, garnished with fresh chopped parsley. It’s perfect for cozy dinners, and pairs deliciously with some crusty bread for dipping!
This creamy, hearty chicken soup is loaded with veggies, tender chicken, and pasta. Enjoy your cozy meal!
Can I Use Leftover Roast Chicken for This Soup?
Absolutely! Leftover roast chicken is perfect for this recipe. Just shred it and toss it in when you add the cooked chicken. It adds even more flavor to the soup!
Can I Substitute Heavy Cream?
Yes, you can substitute heavy cream with half-and-half for a lighter option, or use coconut cream for a dairy-free version. Keep in mind these alternatives will slightly change the flavor and creaminess of the soup.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash of broth if the soup thickens too much after sitting.
Can I Add Other Vegetables?
Definitely! Feel free to add other favorite vegetables like green beans, peas, or corn. Just be sure to adjust cooking times accordingly to ensure everything is cooked through and tender. Enjoy experimenting!
