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- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - 1/4 cup fresh parsley, chopped - Optional: Crusty bread for serving The first key ingredient is chicken breasts. They provide a solid protein base. Dicing them helps them cook evenly and blend well in the soup. Olive oil adds flavor and helps brown the chicken. Browning builds a nice flavor base for the soup. Onion and garlic create a strong aroma. They add sweetness and richness. Carrots and celery bring color and nutrition. These veggies are classic soup staples. Frozen peas add a pop of color and sweetness. They cook quickly and keep the soup fresh. Chicken broth gives the soup depth. Low-sodium broth allows you to control the salt. Heavy cream is crucial. It makes the soup rich and creamy. This ingredient transforms regular soup into something special. When choosing chicken, look for fresh, organic options if possible. Organic chicken usually has better flavor and texture. For vegetables, always select fresh, vibrant produce. They add better taste and nutrition. Frozen peas work well and save time. Choose high-quality chicken broth. Homemade is best, but store-bought works too. Check the label to ensure it has no added preservatives. For cream, select a full-fat option. This ensures a rich and creamy finish. Fresh parsley should be bright green for the best flavor. By using quality ingredients, you enhance the flavor of your soup. Enjoy the process of sourcing them! {{ingredient_image_2}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil shimmers, add 1 lb of diced chicken breasts. 3. Sauté the chicken for 5-7 minutes until it is browned on all sides. 4. Remove the chicken and place it on a plate. 5. In the same pot, add 1 medium chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. 6. Sauté these veggies for 5-7 minutes until they soften. 7. Return the chicken to the pot. Pour in 6 cups of low-sodium chicken broth. 8. Sprinkle in 1 teaspoon each of dried thyme and oregano, and add salt and pepper to taste. 9. Turn up the heat and bring the soup to a boil. 10. Once it's boiling, lower the heat and let it simmer for 20 minutes. 11. After 20 minutes, add 1 cup of frozen peas and 1 cup of heavy cream. 12. Stir well and let it simmer for another 5 minutes. 13. Taste and adjust seasoning. Before serving, add 1/4 cup of chopped fresh parsley. 14. Serve hot, with optional crusty bread on the side. - For nice browning, do not overcrowd the pot with chicken. - Keep the heat steady; too hot can burn the veggies. - Stir occasionally to prevent sticking and ensure even cooking. - Use low-sodium broth for better flavor control. - Add cream slowly to avoid curdling. - Avoid skipping the browning step. It adds depth to the flavor. - Do not rush the simmering time; it's key for flavor. - Don’t forget to taste often. Adjusting seasoning helps the soup shine. - Avoid adding all the cream at once, as it can change texture. - Do not skip garnishing with parsley; it adds freshness to the dish. To make Million Dollar Chicken Soup even better, focus on depth. Use fresh herbs like thyme and oregano. Fresh herbs add bright notes and richer tastes. Sauté garlic and onions until golden. This unlocks sweet and savory flavors. Adding a splash of lemon juice brightens the soup's taste. If you like spice, add a dash of red pepper flakes. This adds warmth without overwhelming the soup. You can also try using homemade broth for a deeper flavor. Just simmer chicken bones with vegetables for hours. Garnishing elevates the soup's look and taste. Fresh parsley adds a pop of color and freshness. You can also sprinkle some grated Parmesan cheese on top. This adds a nice salty flavor. Serve the soup with crusty bread. It’s perfect for dipping. You can also pair it with a simple green salad for a balanced meal. For a fun twist, try adding croutons for crunch. When reheating, do it gently on the stove. This keeps the cream from curdling. Stir the soup well to evenly heat it. You can add a little more broth if it thickens too much. Store leftovers in an airtight container. They stay fresh in the fridge for up to three days. For longer storage, freeze the soup. It lasts up to three months in the freezer. Just remember to thaw it overnight before reheating. Enjoy your delicious soup anytime! Pro Tips Use Fresh Herbs: Fresh parsley adds vibrant flavor and a burst of color. Consider adding other herbs like thyme or dill for a unique twist. Customize Your Veggies: Feel free to add or substitute vegetables based on your preference, such as bell peppers or zucchini for added nutrition and flavor. Thicken the Soup: For a creamier soup, blend a portion of the soup in a blender and return it to the pot. This adds a lovely texture. Make It Ahead: This soup tastes even better the next day! Make a big batch and store it in the fridge for a quick meal later on. {{image_4}} You can switch up the veggies in Million Dollar Chicken Soup. Try using bell peppers or zucchini for a fresh taste. If you want more greens, add spinach or kale. They cook quick and boost nutrition. You can also swap chicken for turkey for a lighter option. Want a kick? Use jalapeños for some heat. To make this soup dairy-free, use coconut cream instead of heavy cream. This swap keeps the soup creamy and adds a hint of sweetness. You can also use cashew cream for a nutty flavor. If you need a low-carb option, replace potatoes with cauliflower. This change adds texture without the carbs. You can give this soup a regional twist too. For a Mexican flair, add corn and lime juice. Top it with avocado for creaminess. For an Asian touch, use ginger and soy sauce. Toss in some bok choy for extra crunch. Each twist brings new flavors to your bowl, making it exciting every time. To store your Million Dollar Chicken Soup, wait until it cools down. Pour it into airtight containers. Make sure to leave some space at the top for expansion. If you have a lot of soup, consider using smaller containers. This way, you can take out only what you need later. In the fridge, your soup will last up to 3 days. When you freeze it, it can last for 3 months. Just remember to label the containers with the date. This helps you keep track of freshness. Thaw frozen soup in the fridge overnight before reheating. When you reheat the soup, do it slowly. Use a pot on low heat. Stir it often to ensure even heating. If the soup is thick, add a splash of chicken broth or water. This will bring back its creamy texture. You can also use a microwave, but stir halfway through. Enjoy your warm and comforting bowl of soup! Million Dollar Chicken Soup stands out due to its rich flavor and creamy texture. The heavy cream adds a smooth finish. The mix of fresh herbs like thyme and oregano brings depth. This soup is not just filling; it feels like a warm hug in a bowl. Yes, you can use frozen chicken. Just make sure to thaw it first for even cooking. If you add it frozen, the soup may take longer to cook. You need to ensure the chicken reaches a safe temperature of 165°F (75°C) for safe eating. To use a slow cooker, sauté the chicken and veggies in a pan first. Then, add them to the slow cooker with the broth and herbs. Cook on low for about six hours. For an Instant Pot, use the sauté function first. After that, add all ingredients and cook on high for 10 minutes. Quick and easy! You now have all the details to make Million Dollar Chicken Soup. Remember the key ingredients and their benefits. Follow the step-by-step guide carefully for the best results. Use the tips to enhance flavor and ensure perfect cooking. Try out the variations to fit your taste and needs. Store leftovers properly to enjoy every last drop. This soup can bring warmth and comfort to any meal. Make it your own and share it with loved ones. Happy cooking!

Million Dollar Chicken Soup

A rich and creamy chicken soup loaded with vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 4 cup fresh parsley, chopped
  • Optional Crusty bread for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once it’s shimmering, add the diced chicken. Sauté for about 5-7 minutes until the chicken is nicely browned on all sides. Remove the chicken from the pot and set it aside on a plate.
  • Using the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they are tender and the onions are translucent.
  • Return the browned chicken to the pot. Pour in the chicken broth, then sprinkle in the dried thyme and oregano. Season the mixture with salt and pepper to your taste. Increase the heat and bring the soup to a boil, ensuring all ingredients are well combined.
  • Once the soup is at a rolling boil, reduce the heat to low and allow it to simmer gently for about 20 minutes. This step helps the flavors to develop beautifully.
  • After 20 minutes, add the frozen peas and pour in the heavy cream. Stir well and let the soup simmer for an additional 5 minutes, allowing the cream to incorporate and the soup to thicken slightly.
  • Taste the soup and adjust the seasoning with more salt and pepper if needed. Just before serving, stir in the freshly chopped parsley for a burst of freshness.
  • Serve the soup hot, accompanied by optional crusty bread for a delightful dip.

Notes

Serve with crusty bread for a delightful dip.
Keyword chicken soup, comfort food, creamy soup