This Creamy Chicken Maryland Soup is a warm hug in a bowl! Packed with tender chicken, rich cream, and colorful veggies, it’s both comforting and delicious.
I love how it’s super easy to make, perfect for a cozy night in. Just mix everything in one pot and enjoy! Plus, it’s even better the next day—if there are leftovers! 😉
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for convenience. Leftover rotisserie chicken works great. If you’re vegetarian, try using tofu or chickpeas for protein instead.
Yukon Gold Potatoes: These are creamy and flavorful, perfect for this soup. If you don’t have them, russet or red potatoes can work too. Sweet potatoes add a nice twist!
Heavy Cream: For a lighter option, you can substitute half-and-half or use coconut cream for a dairy-free version. Just be aware that it may affect the flavor slightly.
Thyme: Fresh thyme makes a difference, but dried thyme is also fine. You can replace it with rosemary or Italian seasoning if you prefer different flavors.
How Do I Get My Vegetables Perfectly Tender?
The key to tender veggies is the cooking time. Start by sautéing your onions, celery, and carrots until they soften before adding the potatoes and broth. This way, each vegetable cooks through evenly.
- Cook the onion, celery, and carrots for 5-7 minutes until they soften.
- Add the garlic for just a minute to keep it flavorful.
- Let the potatoes simmer for 15-20 minutes in broth until they’re fork-tender.
Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, peeled and diced
- 2 large carrots, peeled and diced
- 3 cloves garlic, minced
- 4 medium Yukon gold potatoes, peeled and diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley, finely chopped, for garnish
How Much Time Will You Need?
This creamy chicken soup takes about 15 minutes to prep and around 30 minutes to cook, making it a delicious and quick meal option! In total, you’ll need approximately 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, melt the butter. Add the finely chopped onion, diced celery, and diced carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables become tender and the onion is translucent.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Combine Ingredients:
Next, add the diced Yukon gold potatoes to the pot, followed by pouring in the chicken broth. Toss in the bay leaf and thyme. Increase the heat to bring the soup to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the potatoes are soft and tender.
5. Prepare the Cream Mixture:
While the soup simmers, take a small bowl and whisk the flour into the heavy cream until smooth. This mixture will help thicken the soup later.
6. Incorporate the Cream:
When the potatoes are ready, remove the bay leaf from the pot. Gradually stir in the cream and flour mixture followed by the shredded chicken. Stir everything well to combine.
7. Final Simmer:
Continue to simmer for another 5 minutes, stirring frequently, until the soup thickens and is heated through. Make sure not to boil the soup once the cream has been added.
8. Season Your Soup:
Season the soup with salt and freshly ground black pepper to taste. Adjust to your preference!
9. Serve and Garnish:
Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of black pepper for flavor.
10. Enjoy!
Serve your delicious creamy chicken Maryland soup hot with crusty bread or crunchy crackers on the side. Enjoy your comforting meal!
Can I Use Leftover Rotisserie Chicken for This Soup?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds wonderful flavor to the soup. Just shred or chop it and add it during the final stages of cooking.
What If I Don’t Have Yukon Gold Potatoes?
No problem! You can substitute Yukon Gold potatoes with russet or red potatoes. Sweet potatoes also make a delicious alternative, giving a slightly sweeter flavor to the soup.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to maintain the soup’s creamy texture.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
