creamy chicken soup

Low Carb Creamy Chicken Mushroom Soup - A luxurious ketogenic chicken soup recipes with a rich silky mushroom broth, and hearty chunks of chicken and mushrooms.&nbsp;

Low Carb Creamy Chicken Mushroom Soup

unsalted butter

onion,

celery

garlic, (peeled and minced)

mushrooms, (mixed varieties)

rosemary

thyme

dry sherry

chicken breast

chicken broth

heavy cream

cornstarch ((or arrowroot for ketogenic))

parsley

Salt (and pepper)

Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.&nbsp;

Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.&nbsp;

Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.

Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/Xk8ec8NR.mp4

Low Carb Creamy Chicken Mushroom Soup  - A ketogenic recipe with hearty chunks of protein and a silky broth.

Here&#x27;s a super easy, delicious and highly customizable Creamy Chicken Soup recipe for your pressure cooker or instant pot that you can make with whatever you have in your pantry, freezer, or fridge.

Creamy Chicken Soup

Boneless Skinless Chicken Thighs (diced small)

Frozen Mixed Vegetables ((usually one small bag of frozen veg))

Water

poultry seasoning

Better than Bouillion

Kosher Salt

Ground Black Pepper

Evaporated Milk

Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.

Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I&#x27;ve ever done that before 😅).

Add in the evaporated milk, stir, and serve.

I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.

A healthy Creamy Chicken &amp; Vegetable Soup made with absolutely no-cream! The perfect cold and flu fighting soup...

Creamy Chicken &amp; Vegetable Soup

butter

g olive oil

onion (diced)

leek (diced)

tsp minced garlic

carrots (diced)

red capsicum (diced)

75 g (1/2 cup) plain flour

chicken stock liquid

milk

chicken

corn kernels

100 g baby spinach

salt and pepper, to season

g croutons (to serve, optional)

Heat the butter and olive oil in a large saucepan over medium heat. Add the diced onion, leek and minced garlic and saute for 2-3 minutes or until softened.&nbsp;

Add the chopped carrots, celery, red capsicum and thyme and saute for a further 3 minutes.

Add the plain flour and mix to coat. Cook for 1 minute.&nbsp;

Add 1 cup of the chicken stock liquid and stir until the flour has dissolved into the broth.&nbsp;

Add the remaining chicken stock liquid, milk, cooked (shredded) chicken and corn kernels. Bring the soup to a low simmer and cook for 20 minutes.&nbsp;

Stir through the baby spinach, season with salt and pepper and serve with croutons.&nbsp;

Looking for the best Panera cream of chicken soup? This recipe is the best.

Creamy Chicken & Rice Soup

onion, chopped

carrots,

celery,

chicken breasts

garlic,

kosher salt

black pepper

tbsp. all-purpose flour

c. wild rice

https://streaming.hearstdigitalstudios.com/0a0081c9-d16a-46ec-ba93-dc08a0fa1183/video_rover_16x9_1080p_hd_1571262999_13441.mp4

If you love this at Panera, just wait until you try it at home.

If You Love Panera Bread, You Need to Try This Creamy Chicken & Rice Soup!

Skip the oven with this Chicken Alfredo Lasagna Soup from Delish.com.

Chicken Alfredo Lasagna Soup

olive oil

red pepper flakes

Kosher salt

lb. chicken breasts (about 3),

lasagna noodles,

mozzarella

c. Parmesan,

c. spinach

tbsp. chopped parsley,

This was excellent! More like a stew than a soup. I used rice instead of lasagna noodles. Making it again today!

https://streaming.hearstdigitalstudios.com/59916160-022f-4411-aa24-fbe4368fd7ce/video_rover_16x9_1080p_hd_1544124394_25037.mp4

This chicken alfredo lasagna soup is the perfect hearty dinner for a cold winter night.

Love Chicken Alfredo? This Soup Will Be Your New Fave

A creamy chicken soup to warm you right through to the bone.

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Creamy-Chicken-Soup-13.jpeg?w=960&h=540&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5307&fp-y=0.459&dm=1642120208&s=bd3f7265a6dca6555676cc5f2e9786bf

16x9

yellow onion, diced,

unsalted butter, 4 Tbsp

all-purpose flour

chicken stock

milk (whole milk, preferably)

tsp sea salt,

tsp black pepper

dill

Parmesan cheese

green onions, chopped,

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Creamy-Chicken-Soup-13.jpeg?w=960&h=720&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5307&fp-y=0.459&dm=1642120208&s=5e41d9287d2bbe43891f0be5b722af99

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Creamy-Chicken-Soup-13.jpeg?w=960&h=960&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5307&fp-y=0.459&dm=1642120208&s=8093771ccf5fe2fac8ea861b57cda01e

Add the olive oil to a large stockpot set over medium heat

Once the oil is glistening, add the onions, carrots and celery and cook until the carrots and celery are beginning to soften, about 8-10 minutes

Add the garlic and cook until fragrant, about 1 minute longer

Once the butter is bubbling, sprinkle in the flour and stir until a thick paste is formed, cooking for about 1 minute

Slowly add the chicken stock, stirring and bring to a boil over high heat

As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes

Add the milk, salt, pepper, dill, chicken and Parmesan cheese, stir to combine

Let simmer for a few minutes longer until the chicken is warmed through and the parmesan is fully incorporated

Serve the soup topped with green onions, extra Parmesan if desired.
NOTE: This soup will keep well in the fridge for a few days and you can definitely freeze it if you’d like to! It’ll keep in the freezer for up to three months

Simply thaw it out in the fridge and gently warm it in a pot on the stove stirring often so that the broth doesn’t separate

My interest in soup is limited and I love this soup!  So warm and cozy.  I still remember eating this on a cold night on the sofa with a blanket while I watched TV.  I used Lactaid milk and that seemed fine.  I am delighted to have a homemade soup in our rotation!

I made this soup tonight. My only change was I added a handful of egg noodles per hubby's request. Delish!  Will make again!

This soup is my new go-to chicken soup! So good!

This is the best chicken soup I’ve ever eaten! Yummmm!! I only subbed out the whole milk for some cashew cream. It’s what I had on hand and worked beautifully. Wouldn’t change a thing!

Made the Creamy Chicken Soup last night and it was so delicious and flavorful - perfect for a a rainy night in Georgia. My husband said he could eat it every night! Thanks for a great recipe!

Easy and delicious! Served with a crusty loaf of bread and can't wait for leftovers tomorrow!

Absolutely delicious! I was hesitant because I made a similar recipe from another site that wasn’t as flavorful but wow! Perfectly creamy and tasty

Just made today! I’m a huge soup girl, so I was excited about this one. Deliciously creamy (way more than I thought it would be), amazingly simple flavor, and so homey. Will make again!

Another awesome recipe!  Turned out great. Definitely going into the rotation. Thanks!

The whole family loved this! It was such a comforting dish.

Homemade chicken and dumplings soup is the south&#x27;s ultimate comfort food. This easy recipe is completely from-scratch, including the herbaceous drop dumplings and creamy soup, and it&#x27;s made in under an hour.

Chicken & Herbed Dumplings

vegetable oil

boneless, skinless chicken thighs

salt black pepper

carrots, well washed and cut into 1/2 inch-thick coins

onion, medium dice

garlic, pressed

flour

water

bay leaves

Salt and Pepper to taste

all purpose flour

baking powder

salt

thyme leaves

buttermilk, OR whole milk lemon

In a large dutch oven pot, melt the...

In a large dutch oven pot, melt the butter and oil over medium high heat.  Place 3-4 chicken thighs into the pot to sear, about three minutes on both sides. Make sure the thighs aren't over crowding the pot. Remove the seared thighs and place on a plate. Repeat with the last 4 chicken thighs.

Lower the heat to medium and add in...

Lower the heat to medium and add in the diced onion, carrot, and celery along with a teaspoon of kosher salt and 1/2 teaspoon black pepper. Stir occasionally and cook for 4 minutes to soften the mirepoix and gain some color. Add the minced garlic, thyme, and poultry seasoning and stir together until garlic is fragrant, about a minute.

Add the three tablespoons butter into the pot...

Add the three tablespoons butter into the pot and let melt, then shake in the flour and stir to coat the vegetables and herbs in the flour.

Pour in chicken broth 1/2 cup at a...

Pour in chicken broth 1/2 cup at a time, stirring well between each addition. After 1 1/2 cups, stir in the rest of the broth. Add the water and bay leaves, then put the chicken thighs back in the pot. Bring the heat to medium high and allow to come to a boil for 3 minutes, then turn down heat to medium-low to simmer covered for 30 minutes. At 30 minutes, add in the heavy cream and drop in the dumplings.

In a medium sized mixing bowl, stir flour,...

In a medium sized mixing bowl, stir flour, baking powder and kosher salt together. Add in the buttermilk and herbs and stir until the flour is just incorporated, don't work it too much.

Use a spoon or cookie scoop to drop...

Use a spoon or cookie scoop to drop the dumplings into the pot. You can move them around and mess with them while in the pot, this results in a thicker stew and smaller sized dumplings, because they do fluff up to become pretty big if you don't. Cook the soup covered for 5 minutes then flip the dumplings over using a large spoon and cook uncovered for 10 minutes.

Taste and adjust seasoning with salt and pepper...

Taste and adjust seasoning with salt and pepper before serving. Serve hot.

Creamy Rosemary Chicken Soup with Rice

Tbsp avocado oil

rice,

chicken breast, chopped

chicken broth,

coconut milk

lemon zested, lemon juice

oregano

baby spinach

Heat the oil in your dutch oven (or...

Heat the oil in your dutch oven (or stock pot) over medium and add the carrots. Cook carrots until they begin to soften, then scoot them to the side of the pot so you can brown the chicken.

Once the chicken has browned for a couple...

Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover.

Bring soup to a full boil, then reduce...

Bring soup to a full boil, then reduce the heat to a simmer. Cook 40 to 50 minutes, until the rice is fully cooked and soup has thickened. Uncover and increase the heat to bring soup back to a gentle boil. Cook to reduce and thicken for 5 to 10 minutes.

Serve heaping bowls and enjoy!

An elevated version of a classic comfort food, this creamy chicken noodles soup is rich, indulgent, and good for you, too! Loaded with protein and veggies, it’s the perfect make-ahead meal for cold winter days.

Creamy Chicken Noodle Soup Recipe

½ cups rotisserie chicken (shredded)

Salt

Pepper

carrots (sliced)

celery (sliced)

garlic (minced)

Tablespoon Better than Bouillon

basil

cumin

cornstarch

oz star noodles (uncooked)

In a large pot, add the olive oil, and sauté the onion, carrots, and celery for 4-5 minutes or until fragrant. Add the garlic, and continue to sauté for 1 minute or until fragrant.

In the pot, stir in the flour for 1-2 minutes. Add the Better than Bouillon, oregano, thyme, salt, pepper, and broth.

Cover the pot, and bring the ingredients to a boil over high heat. Reduce the heat, and simmer, covered, for 12-14 minutes.

In a separate bowl, combine the milk and cornstarch until smooth. Stir the mixture into the pot along with the uncooked noodles. Cook for 6-8 minutes or until the noodles are al dente and the broth is thick.

Stir in the shredded chicken, and simmer until the desired temperature is reached.

Store in the fridge for up to 3-4 days.

Chicken Soup is a classic. This creamy chicken soup recipe is one of my Mom&#039;s that I&#039;ll never get tired of. By far the best chicken soup recipe you&#039;ll ever taste!

Top 14 creamy chicken soup recipes from across the web

The most viewed creamy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 14 creamy chicken soup recipes from across the web

The most viewed creamy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Creamy Chicken Mushroom So...

Creamy Chicken Soup

Creamy Chicken &amp; Vegetable Soup

Creamy Chicken & Rice Soup

Chicken Alfredo Lasagna Soup

Creamy Chicken Soup

Chicken & Herbed Dumplings

Creamy Rosemary Chicken Soup with R...

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Soup Recipe

Instant Pot Creamy Chicken Soup (+v...

Instant Pot Creamy Chicken Soup Rec...

Creamy Tuscan Chicken Soup

Crack Chicken Noodle Soup

The most viewed creamy chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Creamy Chicken & Vegetable Soup