This Creamy Chicken Maryland Soup is warm and comforting, packed with tender chicken, sweet corn, and a rich, creamy base. Perfect for a cozy dinner!
It’s like a hug in a bowl! I love serving it with some crusty bread for dipping. Trust me, you’ll want to keep this one close—it’s that good!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is key for this soup. You can use rotisserie chicken for ease, or any leftover chicken you have. For a vegetarian option, try replacing it with chickpeas or tofu for a different texture!
Potatoes: I like using Yukon Gold or Russet potatoes since they become creamy when cooked. If you want to keep things lighter, you can swap in sweet potatoes for a different flavor.
Vegetables: This recipe calls for carrots and celery, but you can add bell peppers, green beans, or even spinach. Fresh veggies add variety and color!
Heavy Cream: Cream makes it deliciously rich, but you can use half-and-half or even coconut milk for a dairy-free alternative. Adjust the cooking time slightly to ensure it’s heated through.
Flour: All-purpose flour is used for thickening the soup. If you’re gluten-free, consider using cornstarch or a gluten-free flour blend instead.
How Do I Make Sure My Soup is Thick and Creamy?
The technique here is to create a roux, which is a mixture of flour and fat. This not only thickens your soup but also adds flavor. Here’s how to do it:
- In your pot, melt butter and add onions, garlic, carrots, and celery. Sauté until softened.
- Sprinkle flour over the cooked veggies and stir for a minute to cook out the flour taste.
- Gradually whisk in chicken broth, stirring well to prevent lumps. Bring to a boil, then simmer until potatoes are tender.
Finally, stir in the cream at the end, allowing it to warm without boiling. This helps keep the mixture smooth and creamy!
How to Make Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cups cooked chicken breast, cut into bite-sized pieces
- 3 cups chicken broth
- 2 cups potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup sliced mushrooms (optional)
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare, with an additional 30-40 minutes of cooking time. In total, you should plan for around an hour before you can enjoy this cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté everything for about 5-7 minutes, or until the vegetables are nice and softened. This will create a flavorful base for your soup!
2. Create the Roux:
Sprinkle the flour over the softened vegetables and stir for 1-2 minutes. This mixture, called a roux, will help thicken your soup. Keep stirring to make sure the flour cooks and doesn’t clump!
3. Add the Broth and Potatoes:
Gradually whisk in the chicken broth to avoid lumps, then add the diced potatoes, dried thyme, salt, and black pepper. Stir everything together, and bring the mixture to a boil and then reduce the heat to a simmer.
4. Simmer Until Tender:
Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. This is when all the wonderful flavors start to come together!
5. Stir in the Chicken and Veggies:
Add in the cooked chicken pieces, frozen peas, corn, and mushrooms (if using). Let the soup simmer for an additional 5 minutes to warm everything through. The colors will brighten up, and you’ll start to smell that delicious soup aroma!
6. Add the Cream:
Lower the heat and gently stir in the heavy cream. Be careful not to boil it at this stage—just warm it through to create that rich and creamy texture.
7. Season to Taste:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. Every soup deserves to be perfect to your liking!
8. Serve and Enjoy:
Serve the soup hot, garnished with chopped fresh parsley. It’s lovely with some crusty bread or rolls on the side. Enjoy your warm, comforting bowl of Creamy Chicken Maryland Soup!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great. Just shred or chop it into bite-sized pieces and add it during the last few steps of the cooking process.
Is There a Dairy-Free Option for This Soup?
Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just be mindful to stir it in gently at the end to keep the soup from boiling.
What If I Don’t Have Fresh Vegetables?
No problem! You can use frozen vegetables instead. Just add them in the last 5-10 minutes of cooking so they heat through but don’t get mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
