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
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Ingredients
Equipment
Ladle
Large stockpot
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.
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.
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.
7
Serve warm.
8
Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.
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.
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Ladle
Large stockpot
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.
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.
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.
7
Serve warm.
8
Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.
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.
