This creamy chicken Maryland soup is a warm hug in a bowl. With tender chicken pieces, fresh veggies, and just the right amount of creaminess, it’s super comforting!
Whenever I make this soup, it feels like a cozy family gathering. Perfect for chilly days, I love serving it with crusty bread—because who can resist dipping? 🥖
Key Ingredients & Substitutions
Butter: This is the base for sautéing the vegetables and adds richness. If you’re looking for a lighter option, olive oil works well too!
Onion: Diced onion adds flavor and sweetness. If you’re sensitive to onions, shallots can be a milder substitute.
Vegetables (celery & carrots): These are classic soup veggies. You can skip the celery if you don’t have it, or even add bell peppers or corn for variety!
Chicken: Cooked chicken breast is ideal. Leftover rotisserie chicken works great too! For a vegetarian twist, use canned chickpeas or white beans instead.
Thyme and parsley: Dried herbs boost flavor here. Fresh herbs can replace dried, just use about three times the amount needed for extra freshness.
How Do I Thicken the Soup Properly?
Thickening the soup is simple, but it helps to follow these steps carefully. The flour is your friend here! It’s essential to cook it well so it doesn’t taste raw.
- Melt butter and add your veggies. Sauté until soft for great flavor.
- Add flour and stir for about 2 minutes; this cooks off the raw taste.
- Slowly whisk in the chicken broth, mixing it in well to avoid lumps.
You’ll get a nice creaminess when you add the heavy cream at the end, which rounds it all out beautifully.
Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 2 cups cooked chicken breast, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This creamy chicken Maryland soup takes about 15 minutes to prepare and around 30-40 minutes to cook. Total, you’ll be enjoying a hearty bowl of soup in about an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté the veggies until they become tender, which should take about 5-7 minutes. This will help release their flavors into the soup.
2. Add Garlic:
Next, stir in the minced garlic and cook it for an additional minute until it’s fragrant. Be careful not to burn it as this can change the flavor.
3. Thicken the Soup:
Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes. This step helps cook out the raw flavor of the flour and begins to thicken your soup.
4. Combine the Broth:
Gradually whisk in the chicken broth, making sure there are no lumps. You want a smooth and creamy base for your soup!
5. Add the Potatoes and Herbs:
Add the diced potatoes, the bay leaf, dried thyme, and dried parsley to the pot. Bring everything to a boil, then reduce the heat to let it simmer. Cook until the potatoes are tender, which should take about 15-20 minutes.
6. Incorporate Chicken and Peas:
Add the frozen peas and the diced cooked chicken to the pot. Let everything simmer for another 5 minutes to heat through. This is where the soup really comes together!
7. Finish with Cream:
Remove the bay leaf from the soup, and then stir in the heavy cream or half-and-half for a rich texture. This will take your soup from good to amazing!
8. Season and Serve:
Finally, season with salt and freshly ground black pepper to taste. Serve your creamy chicken Maryland soup hot, garnished with a sprinkle of fresh parsley. It pairs perfectly with crusty bread or your favorite side.
Enjoy this rich, hearty soup on chilly days for comforting warmth!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just make sure it’s diced into bite-sized pieces to blend well in the soup.
What Other Vegetables Can I Add?
You can get creative! Consider adding bell peppers, green beans, or even spinach for extra nutrients. Just remember to adjust cooking times based on how long those veggies usually take to become tender.
How Can I Make This Soup Lighter?
If you want a lighter version, use half-and-half or even low-fat milk instead of heavy cream. For a suitable thickening agent, you can use a cornstarch slurry instead of flour.
Can I Make This Soup in a Slow Cooker?
Yes! You can sauté the onions, celery, and carrots first, then transfer them to a slow cooker along with the rest of the ingredients (except for the cream). Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream just before serving.
