This Creamy Chicken Soup is phenomenal! It’s loaded with tender chicken, vegetables and herbs, cream, and finished off with a sprinkling of Gruyere cheese, if desired. It’s truly the ultimate comfort food.
My FIVE DAYS OF DEBBIE continues with this crazy, delicious Creamy Chicken Soup.
We are having colder than normal temps for October and I am hating every second of it. The low last night was supposed to be NINE (yes 9) degrees!! I think it managed to stay in double digits and was 12, but still! Seriously, what is up with Mother Nature? It’s supposed to be fall, and the temps should gradually be decreasing. So I’m basically a popsicle right now and I only want hot soup to warm me up.
Thankfully my Aunt Debbie made this amazing Creamy Chicken Soup while we were in Arizona. Even though it was 90 degrees there, this soup hit the spot and tasted amazing. We all inhaled it the first night she made it, and then we heated it up the next day and ate it again. Honestly, I could have eaten the whole pot by myself.
While this Creamy Chicken Noodle Soup has been a favorite of mine (and my boys) for years, I think I can honestly say I love this one even more!
This soup is going to keep you cozy all fall and winter long my friends. You won’t want to be without this recipe. It’s one of those feel good, homemade soups that is instantly going to become a favorite . . . I promise!
CAN I FREEZE THIS SOUP?
I haven’t tried freezing this soup yet, but I do know that creamed soups don’t usually hold up well in the freezer. They tend to take on a grainy texture and separate when defrosted and rewarmed, so keep this in mind if you do freeze it. But the blog that this recipe originally came from made a note in her post that this soup freezes well for up to three months.
CAN I MAKE THIS SOUP A LITTLE THICKER?
If you want your soup to be thicker, add a couple tablespoons of cornstarch to 1/4 cup of cold milk or cream and whisk it until the cornstarch is dissolved. Add it to the pot of soup and bring the soup to a low boil and cook about five minutes, stirring frequently. Reduce the heat to low and continue simmering until the desired thickness.
WHAT CAN I SERVE WITH THIS?
We love this soup with warm homemade bread, rolls or cornbread and a nice green salad as a side.
I promise you are going to love this soup. I made it twice within four days of getting home from Arizona. If it’s gotten cold or getting chilly where you live, then you need to make this soup ASAP! I think I might go as far to say that this soup is life changing! I’m thinking it should be called Creamy, Dreamy Chicken Soup, or does that sound to Marsha Brady-ish?
Recipe Source: Adapted slightly from Simply Sated (thanks Aunt Debbie for making this and sharing where you got the recipe!)