This Creamy Chicken Maryland Soup is a warm hug in a bowl! Packed with tender chicken, fresh veggies, and a rich, creamy broth, it’s sure to brighten your day.
Every spoonful feels like a cozy afternoon. I love pairing it with crunchy bread for a satisfying meal that warms both the heart and the tummy. You’re gonna love it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs add rich flavor, but chicken breasts work too for a leaner option. If you’re looking for a plant-based alternative, chickpeas or tofu can also be used!
Potatoes: Diced potatoes add a nice heartiness. You can swap them with sweet potatoes for a slightly different flavor, or even skip them for a lighter soup.
Heavy Cream: For a creamy texture, heavy cream is my go-to. If you want to lighten it up, half-and-half or even whole milk can do the trick. For dairy-free, consider coconut milk or cashew cream.
Fresh Veggies: The classic combo of carrots, celery, and peas makes the soup vibrant. Feel free to substitute any favorite veggies, like bell peppers or corn, depending on what you have on hand.
What’s the Best Way to Avoid Lumps When Making the Soup?
To prevent lumps when you’re adding the broth, it’s crucial to create a smooth roux. Here are some tips:
- After cooking the onions and garlic, add the flour and stir it with the butter for 1-2 minutes; this helps eliminate clumps.
- When whisking in the chicken broth, do it slowly while stirring continuously. This helps incorporate the flour without clumping.
- If lumps form, use an immersion blender to smooth it out before adding chicken and veggies.
By keeping these tips in mind, your Creamy Chicken Maryland Soup will be deliciously smooth and satisfying!
How to Make Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cubed
- 4 cups (1 liter) chicken broth or stock
- 1 cup diced potatoes
- 1 cup diced carrots
- 1/2 cup peas (fresh or frozen)
- 1/2 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream (or half-and-half for lighter soup)
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: croutons or toasted bread cubes for garnish
Time Estimate:
This Creamy Chicken Maryland Soup will take about 30 minutes to prepare and cook. It’s a quick, tasty meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onions, diced celery, and minced garlic. Sauté everything until the onions become soft and translucent, which should take about 5 minutes.
2. Make the Roux:
Next, stir in the all-purpose flour to the mixture. Cook for 1-2 minutes, stirring constantly. This forms a roux, which helps thicken your soup and gives it a rich flavor.
3. Add the Broth:
Now, it’s time to add the chicken broth gradually while whisking to prevent any lumps from forming. Once it’s in, bring the mixture to a gentle boil, keeping an eye on it.
4. Cook the Veggies:
Add the diced potatoes, carrots, and dried thyme. Reduce the heat to a simmer and let the vegetables cook until they are tender, which should take about 15 minutes.
5. Incorporate the Chicken:
Stir in the cubed chicken and peas, along with the dried parsley. Allow everything to simmer together until the chicken is cooked through, around 10 minutes.
6. Finish with Cream:
Lower the heat to a gentle warmth and stir in the heavy cream. Heat it through without letting it boil to prevent curdling. Season your soup with salt and freshly ground black pepper to taste.
7. Serve and Enjoy:
Serve the soup hot, garnished with a sprinkle of chopped fresh parsley and optional croutons or toasted bread cubes for that delightful crunch. Enjoy your hearty and creamy Chicken Maryland Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s thawed completely before cooking. Thaw it in the fridge overnight or in a sealed plastic bag submerged in cold water. Pat it dry with paper towels to reduce extra moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Thaw it in the fridge overnight before reheating.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut milk or cashew cream, but keep in mind it may affect the flavor slightly.
