Creamy Chicken Maryland Soup is a warm, cozy bowl filled with tender chicken and veggies, all wrapped in a creamy broth. It’s comfort food at its best!
Every spoonful feels like a hug! I love to pair it with some crusty bread for dipping. It’s the perfect meal for chilly days or whenever you need a pick-me-up!
Key Ingredients & Substitutions
Olive Oil or Butter: I love using a mix of both for extra richness. If you’re looking for a lighter option, avocado oil works great too!
Vegetables (Onion, Celery, Carrots, Mushrooms): These add lots of flavor and texture. Feel free to swap in whatever you have on hand, like leeks or bell peppers. Frozen veggies can also save time!
Cooked Chicken: Shredded rotisserie chicken is convenient and tastes amazing. If you want a lighter soup, you could use shredded turkey or even go vegetarian with chickpeas.
Potatoes: I use Yukon Gold or red potatoes, which hold up well in soup. You can swap them out for sweet potatoes for a different flavor or use cauliflower for a lower-carb option.
Heavy Cream: For a lighter version, try using half-and-half or evaporated milk. Coconut milk can be a fun dairy-free alternative!
How Do You Achieve That Perfectly Creamy Texture?
The key to getting a nice creamy soup without it curdling lies in adding the cream at the right time. After cooking your soup, lower the heat before stirring in the cream. This gentle warming helps keep it smooth.
- Sauté the vegetables until soft before adding the flour to thicken the soup.
- Gradually whisk in the chicken broth to avoid lumps.
- Always add the cream on low heat, and let it warm through gently.
Following these tips will ensure your soup has that rich, velvety texture that’s so comforting. Enjoy every creamy spoonful!
Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups cooked chicken, shredded (preferably from rotisserie or poached breasts)
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup water (optional, as needed)
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley, chopped, for garnish)
- Salt and black pepper to taste
- Optional: 1 cup small pasta (like ditalini or small shells)
How Much Time Will You Need?
This delicious Creamy Chicken Maryland Soup will take about 10 minutes to prepare and around 30 minutes to cook, for a total of about 40 minutes. Perfect for a wholesome weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onions, celery, and sliced carrots. Sauté for about 5 minutes, until the vegetables start to soften and the onions become translucent.
2. Add Mushrooms and Garlic:
Next, add the sliced mushrooms and minced garlic to the pot. Continue to stir and cook for another 4-5 minutes, until the mushrooms are tender and fragrant.
3. Incorporate Flour:
Sprinkle the flour over the sautéed vegetables and mix well. Cook for 1-2 minutes to remove the raw flour taste. This step will help to thicken your soup.
4. Pour in Broth:
Slowly pour in the chicken broth while stirring constantly. This will prevent lumps from forming, keeping your soup nice and smooth.
5. Add Potatoes and Seasoning:
Add the diced potatoes, dried thyme, dried parsley, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
6. Stir in Chicken:
Once the potatoes are cooked, stir in the shredded cooked chicken. Let it simmer for an additional 5 minutes to blend the flavors together.
7. Creamy Finish:
Reduce the heat to low and slowly stir in the heavy cream. Be sure to warm it through gently; do not allow the soup to boil, or the cream may curdle.
8. Optional Pasta:
If you want to add pasta, cook it separately according to package instructions. Then, stir it into the soup just before serving.
9. Final Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper as needed.
10. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley and a sprinkle of black pepper. It’s perfect on its own or paired with crusty bread for a comforting meal!
Enjoy your warm bowl of Creamy Chicken Maryland Soup—it’s sure to become a family favorite!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any other cooked chicken works perfectly for this recipe. Just make sure to shred it into bite-sized pieces before adding it to the soup.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can work well. For a dairy-free version, consider using coconut milk or a plant-based cream alternative.
Can I Make This Soup Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour mix or cornstarch. If using cornstarch, mix it with a little cold water to form a slurry before adding it to the soup to thicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, and add a splash of broth or cream if needed to restore creaminess.
