Kitchen notes · a little help before you start
Creamy Chicken Soup
Creamy chicken soup makes a generous bowl when you want a gentle, savory dinner. Soft vegetables and shredded chicken give you something satisfying in every spoonful, with peas bringing a little sweetness.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Brown onion lightly first
Let the onions begin to brown in shimmering oil before adding the carrots and garlic for their saute.
2. Turn chicken during simmering
Turn the breasts halfway through their simmer and check the stated center temperature before taking them out to shred.
3. Blend only the cauliflower portion
Lift out cauliflower with a slotted spoon and add the small portion of broth to blend smooth, keeping the rest in the pot.
Get to know the ingredients
Large cauliflower florets
Cut the cauliflower into large florets before simmering; they are later removed and pureed to go back into the soup.
Diced carrot cubes
Peel and dice the carrots into the listed small cubes before their cook with garlic after the onion begins browning.
Fresh or frozen peas
Either is included, added near the end with half-and-half after the pureed cauliflower and chicken return.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Creamy Chicken Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Reunite and warm through
Stir the smooth cauliflower and shredded chicken back in, add peas and half-and-half, then simmer briefly and season to taste.
A little more help as you go
Two ways to shred
Use two forks or a hand mixer in the large bowl to shred the cooked chicken after removing it from the soup.
A smaller cream option
The half-and-half ingredient includes a smaller amount as a lighter option, added at the same final stage.
A few questions you might have
Is the whole soup pureed?
Only the cauliflower and a portion of broth are blended; that smooth mixture returns to the soup with shredded chicken.
What temperature should the chicken reach?
The center should reach the stated 165°F during the simmer before you lift the breasts out to shred.
When does Italian seasoning go in?
It enters with the chicken, cauliflower and broth after the onion, carrot and garlic have had their saute.
Do the peas simmer from the start?
They are a late addition with half-and-half after blending and shredding, followed by a short simmer to heat the soup.
Should I drain the chicken before shredding?
Transfer it from the soup to a large bowl for shredding, keeping the broth in the pot for the remaining preparation.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
