This super Creamy Chicken Soup recipe is the perfect comfort food in a bowl! Loaded with mushrooms, peas, carrots, and topped with garlic croutons, this is one hearty and delicious soup!
Peel carrots and chop into bite-size pieces. Then chop mushrooms and onion.
In a large pot, heat olive oil over medium heat.
Add carrots, sweet potato, and onions to the pot, and sauté for 10 minutes.
1 cup sweet potato, 2 carrots, 1 large onion
Add 10 cups of water and chicken leg quarters to the pot.
2 chicken leg quarters, 10 cups water
Bring to boil, then simmer for 1½ hours.
Remove boiled chicken from pot. Remove bones and shred, then add the shredded chicken back to the pot.
In a separate saucepan, prepare the roux. Melt butter over medium heat and add flour. Whisk until smooth. Cook for 5 minutes on medium heat while whisking. Add heavy cream and continue whisking until well combined. Set aside.
4 tablespoons all-purpose flour, 4 tablespoons unsalted butter, 1 cup heavy cream
Add mushrooms and peas to the soup pot and simmer for another 10 minutes.
1 cup mushrooms, 1 cup peas
Add the roux and stir.
Add parmesan and cook for another 10 minutes.
1 cup parmesan
Serve while still warm and garnish with garlic croutons.
1 cup garlic croutons
Video
Notes
Storage: Store creamy chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.