This Creamy Chicken Maryland Soup is a warm hug in a bowl! With tender chicken, fresh vegetables, and a rich, creamy broth, it’s comfort food done right.
Whenever I make this soup, my kitchen smells heavenly! It’s so easy to whip up and perfect for chilly days. I love serving it with crusty bread. Yum!
Key Ingredients & Substitutions
Butter: I recommend using unsalted butter for better control of the soup’s seasoning. If you’re dairy-free, switch it up with olive oil or vegan butter for a similar richness.
Cooked Chicken: You can use leftover roasted chicken, or opt for rotisserie chicken for convenience. If you’re looking for a vegetarian version, try adding a mix of hearty mushrooms instead!
Vegetables: Carrots, celery, and onion form the classic “mirepoix.” If you’re missing one, don’t worry! Just add more of the others or throw in some bell peppers or green beans for extra color.
Heavy Cream: For a lighter option, substitute half-and-half or coconut cream. Almond milk also works but keep in mind it will change the flavor a bit!
Herbs: Fresh thyme is wonderful for flavor, but if you don’t have it, dried thyme will do just fine. Rosemary adds a bit of earthiness too, but feel free to skip it if you prefer a simpler taste.
How Do I Get the Perfect Creamy Texture?
Achieving that lovely creamy texture takes a few steps, especially with the roux. This helps thicken your soup and gives it that nice, rich consistency!
- Start by melting the butter and cooking the vegetables gently to enhance their flavors.
- When you add flour, stir constantly to cook it for a minute. This prevents a raw flour taste and helps make a smooth base.
- Gradually whisk in the chicken broth to avoid lumps. A confident whisk is key here!
- Lastly, when adding the heavy cream, lower the heat and avoid boiling to keep that creamy texture smooth.
With these tips, you’ll have a delightful, comforting soup ready in no time! Enjoy your cooking!
How to Make Creamy Chicken Maryland Soup
Ingredients You’ll Need:
For the Base:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
For the Soup:
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
For the Creamy Finish:
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
- 1 teaspoon chopped fresh rosemary (optional)
- Fresh parsley or chives, chopped, for garnish
- Crusty bread or toasted baguette slices, for serving
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and around 30 minutes to cook. With that, you can have a delicious, creamy soup on the table in about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion, diced celery, and carrots. Stir the mixture occasionally and cook until the vegetables soften, which should take about 5-7 minutes. This step warms up the flavors for your soup!
2. Adding Garlic:
Next, toss in the minced garlic and cook for another minute until it becomes fragrant. The smell will be delightful!
3. Making the Roux:
Now, stir in the flour and cook for 1-2 minutes while stirring constantly. This roux will help thicken your soup, so give it some patience!
4. Adding the Broth:
Gradually whisk in the chicken broth until the mixture is smooth. This will create the delicious base for your soup.
5. Cooking the Potatoes and Chicken:
Next, add the diced potatoes, shredded chicken, corn, peas, thyme, and rosemary to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer until the potatoes are tender, which should take about 15 minutes.
6. Adding Cream:
Once the potatoes are ready, stir in the heavy cream. Heat the soup through, but remember, don’t let it boil after adding the cream to keep it creamy and smooth!
7. Seasoning:
Season with salt and pepper to taste. It’s a great idea to taste as you go to get the flavor just right!
8. Garnishing:
Garnish your soup with freshly chopped parsley or chives for a pop of color and flavor!
9. Serving:
Serve your warm, creamy chicken soup hot, alongside crusty bread or toasted baguette slices for a delightful meal. Enjoy every spoonful of this hearty comfort food!
With tender chicken, fresh veggies, and a rich, comforting broth, this Creamy Chicken Maryland Soup is sure to become a family favorite!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or rotisserie chicken works perfectly in this recipe. Just shred or chop it into bite-sized pieces and add it to the soup.
How Can I Make This Soup Gluten-Free?
To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickening agent. Just whisk a tablespoon of cornstarch with a bit of cold water and stir it into the soup toward the end of cooking to thicken it up.
Can I Add More Vegetables?
Yes, feel free to customize the soup with additional veggies! Good options include bell peppers, green beans, or spinach. Just be sure to adjust the cooking time slightly, so everything cooks until tender.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. The soup may thicken a bit, so adding a splash of chicken broth or cream can help restore its creamy consistency.