Creamy Garlic Chicken Soup

Name: Creamy Garlic Chicken Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 10 ml olive oil divided; 150 g yellow onion finely diced; 120 g carrots peeled and diced; 0.5 tsp fine salt divided; 18 g garlic cloves minced; 450 g boneless skinless chicken thighs cut into 2.5 cm pieces; 0.5 tsp black pepper divided; 20 g all-purpose flour for thickening; 5 ml olive oil divided; 700 ml low-sodium chicken stock divided; 250 g Yukon Gold potato peeled and cut into 1.5 cm cubes; 200 ml low-sodium chicken stock divided; 1 tsp dried thyme divided; 1 count bay leaf whole; 1.5 tsp fine salt divided; 200 ml whole milk room temperature; 120 ml heavy cream room temperature; 125 ml water for loosening the soup as needed; 120 g bread cut into 1.5 cm cubes for croutons; 15 g unsalted butter melted for croutons; 0.5 tsp black pepper divided; 125 ml water for loosening the soup as needed; 8 g fresh parsley chopped

This American-style chicken soup builds a flavorful broth by gently sweating onion and garlic, then simmering chicken with potatoes and carrots until tender. A small amount of flour thickens the base before milk and cream finish the soup with a smooth, comforting texture. Croutons add a crisp contrast at serving.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

10 ml olive oil divided
150 g yellow onion finely diced
120 g carrots peeled and diced
0.5 tsp fine salt divided
18 g garlic cloves minced
450 g boneless skinless chicken thighs cut into 2.5 cm pieces
0.5 tsp black pepper divided
20 g all-purpose flour for thickening
5 ml olive oil divided
700 ml low-sodium chicken stock divided
250 g Yukon Gold potato peeled and cut into 1.5 cm cubes
200 ml low-sodium chicken stock divided
1 tsp dried thyme divided
1 count bay leaf whole
1.5 tsp fine salt divided
200 ml whole milk room temperature
120 ml heavy cream room temperature
125 ml water for loosening the soup as needed
120 g bread cut into 1.5 cm cubes for croutons
15 g unsalted butter melted for croutons
0.5 tsp black pepper divided
125 ml water for loosening the soup as needed
8 g fresh parsley chopped

Instructions

Heat 10 ml of the olive oil in a large pot over medium heat. Add the onion, carrot, and 1/2 tsp of the salt. Cook, stirring, for 4 to 5 minutes until the onion softens and turns translucent. The onion is translucent and the vegetables are beginning to soften.
Add the garlic, chicken, and 1/2 tsp of the black pepper. Cook for 2 to 3 minutes, stirring, until the chicken is no longer pink on the outside. The chicken has lost its raw pink color on the surface.
Stir in the flour and cook for 1 minute so it coats the vegetables and chicken. Add the remaining 5 ml olive oil, then pour in 700 ml of the chicken stock and scrape up any browned bits from the bottom of the pot. The flour is no longer dry and the liquid looks slightly opaque and lightly thickened.
Add the potato, remaining stock, thyme, bay leaf, and the remaining 1 1/2 tsp salt. Bring to a gentle boil, then reduce to a steady simmer. Cook for 12 to 15 minutes, until the potato is tender and the chicken is cooked through. The potatoes are easily pierced with a fork and the chicken reaches 74 C in the center.
Remove the bay leaf. Stir in the milk, cream, and enough of the water to reach your preferred soup consistency; start with 125 ml water and add more only if needed. Warm gently for 2 to 3 minutes without boiling. The soup is steaming hot and creamy, but not boiling.
Meanwhile, toss the bread cubes with the butter and bake or toast them in a small skillet over medium heat, turning occasionally, until crisp and golden, about 5 to 7 minutes. The croutons are crisp and evenly browned.
Taste the soup and adjust with the remaining black pepper and remaining water only if it needs loosening. Ladle into bowls and finish with the parsley and croutons. Each bowl has a creamy broth, tender chicken, and a crunchy crouton garnish.