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Creamy Chicken Soup

Recipe by Evelyn Marcella Rivera

A thick, cozy creamy chicken soup built in one pot with ground chicken, potatoes, carrots, and a handful of risoni so it eats almost like a stew. Cornstarch goes in early for a velvety broth, and a splash of cream at the end rounds everything out. Ready in about 50 minutes.

  • Total Time50 minutes
  • Yield6 bowls 1x

Ingredients

Units Scale

Base & Chicken

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion (finely diced)
  • 2 cloves garlic (crushed)
  • 1 stick celery (finely diced)
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 500 g ground chicken (chicken mince)
  • 2 tbsp cornstarch (cornflour)

Simmer

  • 2 carrots (cubed)
  • 3 medium potatoes (cubed)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups chicken stock (1.5 litres)
  • 1/2 cup risoni (orzo)

Finish

  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 300 ml cooking cream (or heavy cream)
  • 2 tbsp fresh parsley (chopped, plus extra to serve)
  • salt and pepper (to taste)

Instructions

  1. Soften the Base: Melt the butter in a large pot over medium heat. Add the olive oil, onion, garlic, and celery. Cook for 4 to 5 minutes until softened.
  2. Brown the Chicken: Add the ground chicken and cook, breaking it up with a spoon, until it just changes colour.
  3. Bloom the Tomato Paste: Stir in the tomato paste and smoked paprika. Cook for 1 minute until fragrant.
  4. Coat with Cornstarch: Sprinkle over the cornstarch and stir well to coat the chicken evenly.
  5. Add Vegetables and Stock: Add the carrots, potatoes, thyme, bay leaf, and chicken stock. Stir well and bring to the boil.
  6. Simmer: Reduce the heat and simmer for 15 minutes.
  7. Cook the Risoni: Stir in the risoni and cook for another 10 minutes, stirring occasionally so the pasta does not stick to the bottom of the pot.
  8. Finish the Soup: Add the peas, corn, cream, and parsley during the last 5 minutes of cooking. Season with salt and pepper to taste, then discard the bay leaf and thyme stems.
  9. Serve: Ladle into bowls and serve hot with extra parsley and a sprinkle of grated parmesan on top.

Notes

The soup thickens as it sits and is closer to a stew by day two. Loosen leftovers with a splash of stock or water and reheat gently, covered, over low heat so the cream does not turn grainy. To freeze, hold the cream out, freeze the base, and stir in fresh cream when reheating.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://blesseddish.com/creamy-chicken-soup/