A creamy chicken soup to warm you right through to the bone.
Nutrition
This soup is rich in protein and contains a moderate amount of fat and carbohydrates.
| Calories | 300 kcal |
| Protein | 25 g |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Cholesterol | 83 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchkid friendlyone pot meals
Creamy Chicken Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
diced
diced
diced
minced
½ stick
plus more to taste
plus more for garnish
plus more for garnish
white and green parts, chopped, for garnish
Equipment
Large stockpot
Ladle
Chef's knife
Instructions
1
Cook the vegetables.
2
Heat the olive oil in a large stockpot set over medium heat. Once the oil is glistening, add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are beginning to soften, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 more minute.
2 tablespoon Extra-virgin Olive Oil 1 small Yellow Onion diced1 medium Carrot diced2 Celery Ribs diced3 Garlic Cloves minced
3
Make the roux and add stock.
4
Add the butter to the pot. Once the butter is bubbling, sprinkle in the flour and stir until a thick paste forms. Cook for about 1 minute. Slowly add the chicken stock, stirring constantly, and bring to a boil over high heat. As soon as the soup is boiling, reduce the heat to a simmer and cook until the vegetables are tender, and the soup has thickened, about 5 more minutes.
4 tablespoon Unsalted Butter ½ stick0.25 cup All-purpose Flour 4 cup Chicken Stock
5
Finish the soup.
6
Add the milk, salt, pepper, dill, chicken, and Parmesan cheese, and stir to combine. Simmer until the chicken is warmed through and the Parmesan is fully incorporated, about 3 more minutes. Taste and adjust seasoning as needed.
1 cup Whole Milk 0.5 teaspoon Sea Salt plus more to taste0.25 teaspoon Freshly Cracked Black Pepper 1 tablespoon Minced Fresh Dill plus more for garnish3 cup Shredded Cooked Chicken 0.33 cup Freshly Grated Parmesan Cheese plus more for garnish
7
Serve warm.
8
Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.
4 Green Onions white and green parts, chopped, for garnish
Creamy Chicken Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
A creamy chicken soup to warm you right through to the bone.
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
diced
diced
diced
minced
½ stick
plus more to taste
plus more for garnish
plus more for garnish
white and green parts, chopped, for garnish
Equipment
Large stockpot
Ladle
Chef's knife
Instructions
1
Cook the vegetables.
2
Heat the olive oil in a large stockpot set over medium heat. Once the oil is glistening, add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are beginning to soften, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 more minute.
2 tablespoon Extra-virgin Olive Oil 1 small Yellow Onion diced1 medium Carrot diced2 Celery Ribs diced3 Garlic Cloves minced
3
Make the roux and add stock.
4
Add the butter to the pot. Once the butter is bubbling, sprinkle in the flour and stir until a thick paste forms. Cook for about 1 minute. Slowly add the chicken stock, stirring constantly, and bring to a boil over high heat. As soon as the soup is boiling, reduce the heat to a simmer and cook until the vegetables are tender, and the soup has thickened, about 5 more minutes.
4 tablespoon Unsalted Butter ½ stick0.25 cup All-purpose Flour 4 cup Chicken Stock
5
Finish the soup.
6
Add the milk, salt, pepper, dill, chicken, and Parmesan cheese, and stir to combine. Simmer until the chicken is warmed through and the Parmesan is fully incorporated, about 3 more minutes. Taste and adjust seasoning as needed.
1 cup Whole Milk 0.5 teaspoon Sea Salt plus more to taste0.25 teaspoon Freshly Cracked Black Pepper 1 tablespoon Minced Fresh Dill plus more for garnish3 cup Shredded Cooked Chicken 0.33 cup Freshly Grated Parmesan Cheese plus more for garnish
7
Serve warm.
8
Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.
4 Green Onions white and green parts, chopped, for garnish
dinnersouplunchkid friendlyone pot meals
Nutrition
This soup is rich in protein and contains a moderate amount of fat and carbohydrates.
| Calories | 300 kcal |
| Protein | 25 g |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Cholesterol | 83 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
