Creamy Supper Soup Pot

Rain was hammering against my kitchen window last Tuesday when I decided this soup needed to happen. Something about gray skies makes me crave that particular comfort only a creamy broth can provide. I threw everything in without overthinking, letting the aromas build while I flipped through a magazine on the counter.

My sister dropped by unexpectedly that evening and ended up staying for two bowls. She kept asking what made it so rich, and I just smiled and said it was my secret blend of patience and cream. Now she texts me every rainy day asking if Im making the soup again.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 tablespoon olive oil: The foundation that carries all those aromatic vegetables
• 1 medium onion: Diced small so it melts into the background rather than staying chunky
• 2 cloves garlic: Minced fresh because jarred garlic lacks that punch
• 2 medium carrots: Sliced about a quarter inch thick for substance in every spoonful
• 2 celery stalks: The classic trio starter that builds depth from the bottom up
• 1 medium potato: Diced small because it naturally thickens as it breaks down
• 1 cup frozen peas: They add sweetness and pop of bright color against the cream
• 1 cup corn kernels: Fresh from the cob in summer, frozen works perfectly in winter
• 5 cups low sodium chicken broth: Control your own salt rather than letting the broth decide
• 1 cup heavy cream: The magic that transforms ordinary soup into something velvety
• 1 teaspoon dried thyme: Earthy and comforting, pairs beautifully with chicken
• ½ teaspoon dried oregano: Just enough herbal brightness to cut through the richness
• 1 bay leaf: The quiet workhorse that infuses subtle depth while simmering
• Salt and black pepper: Taste as you go because broth and cream vary so much
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water: Optional but perfect if you love it extra thick

Instructions

Build your aromatic base:

Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery, sautéing for 5 minutes until they soften and your kitchen starts smelling amazing.

Add the potato:

Toss in the diced potato and cook for another 3 minutes, stirring occasionally so nothing sticks to the bottom.

Create the broth base:

Pour in chicken broth along with thyme, oregano, bay leaf, salt, and pepper. Bring everything to a gentle simmer.

Let vegetables get tender:

Cover and simmer for 15 minutes until the potato yields easily when pierced with a fork.

Add the proteins and sweet vegetables:

Stir in cooked chicken, peas, and corn. Let everything simmer together for 5 more minutes to marry the flavors.

Introduce the cream:

Lower the heat and stir in heavy cream. Heat gently for 3 minutes but do not boil or the cream might separate.

Thicken if desired:

For a richer consistency, stir in the cornstarch mixture and simmer for 2 to 3 minutes until the soup coats the back of a spoon.

Finish and serve:

Remove the bay leaf, taste, and adjust seasoning as needed. Ladle into bowls while steam is still rising.

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This recipe saved me during that week when everyone in my house seemed to be coming down with something at once. Something about warm broth and tender vegetables felt like medicine before it even touched our lips.

Making It Your Own

Vegetarian nights just mean swapping chicken broth for vegetable and adding cannellini beans for protein. The cream base carries so much flavor on its own that nobody misses the meat.

Pairing Suggestions

Crusty bread is non negotiable in my house for dipping into every last drop. A simple green salad with vinaigrette cuts through the richness and rounds out the meal.

Storage and Make Ahead Tips

This soup actually tastes better the next day as flavors continue to develop in the refrigerator. Freeze individual portions for those nights when cooking feels impossible.

• Reheat gently over low heat to prevent cream from separating
• Add a splash of broth when reheating if it seems too thick
• The potato continues to thicken the soup overnight in the fridge

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There is something profoundly healing about a soup that holds this much warmth in every spoonful. I hope it brings comfort to your table too.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low-medium heat, adding a splash of broth if needed to thin consistency.

→ How do I store leftovers?

Cool completely and transfer to airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Thaw frozen soup overnight before reheating.

→ Can I use raw chicken instead of cooked?

Absolutely. Add 2 cups diced raw chicken breast in step 3 and simmer until cooked through, about 12-15 minutes, before adding remaining ingredients.

→ What can I substitute for heavy cream?

Half-and-half, coconut milk for dairy-free options, or evaporated milk work well. Each yields slightly different richness and flavor profiles.

→ How can I make this vegetarian?

Replace chicken broth with vegetable broth and omit the cooked chicken. Add cannellini beans or chickpeas for protein, about 1.5 cups rinsed and drained.

→ Can I add other vegetables?

Certainly. Diced butternut squash, green beans, spinach, or kale make excellent additions. Add heartier vegetables earlier, leafy greens in the last 2 minutes.