This creamy Chicken Maryland soup is a warm hug in a bowl! It’s filled with tender chicken, hearty vegetables, and a rich, flavorful broth that makes every spoonful comforting.
I love how easy this soup comes together. Just a bit of chopping, some simmering, and you’ve got a tasty meal that feels fancy but is super simple. Perfect for cozy nights! 🥣
Key Ingredients & Substitutions
Butter: Use unsalted butter for a controlled salt level. If you’re dairy-free, olive oil or coconut oil can work as a delicious substitute to sauté the veggies.
Chicken: Boneless skinless chicken breasts are great for this soup, but thighs add more flavor and tenderness. For a lighter option, shredded rotisserie chicken is a quick alternative.
Heavy Cream: This adds creaminess, but you can use half-and-half or even coconut milk for a lighter version or a dairy-free option.
Vegetables: Don’t have something on hand? Feel free to swap the peas and corn for green beans or even spinach. Any veggies you like can be tossed in!
How Do I Get My Vegetables Perfectly Soft in Soups?
The key to soft, flavorful vegetables is in the sautéing process! Start by cooking them in butter or oil to build a flavor base. Here’s how to get it right:
- Heat your pot on medium and add butter or oil.
- Add onions first and cook until they are just translucent (3-4 minutes).
- Next, add harder veggies like carrots and celery, and cook for about 5 minutes.
- Finally, add mushrooms and any quick-cooking vegetables. This layering technique allows for balanced texture and wonderful flavor.
Remember to stir regularly to ensure even cooking! This will give you that delicious, hearty soup everyone loves.
Creamy Chicken Maryland Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme (or 3 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe should take about 15 minutes of prep time, plus 30 minutes of cooking time. So, you can have a delicious, home-cooked soup ready in just about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted, add the diced onions. Sauté them until they are translucent, which should take about 3-4 minutes. This will give your soup a lovely base flavor!
2. Add the Vegetables:
Next, add the minced garlic, sliced carrots, celery, and mushrooms to the pot. Sauté everything together for about 5 minutes until the vegetables start to soften and fill your kitchen with a wonderful aroma.
3. Mix in the Rest:
Now, stir in the diced potatoes, frozen peas, and corn. Cook for an additional 2 minutes to combine everything well.
4. Add Chicken and Broth:
Time for the star of the show! Add the chicken pieces to the pot, along with the chicken broth, thyme, parsley, salt, and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer. Cover the pot, and cook for about 20 minutes, or until the chicken is thoroughly cooked and the potatoes are tender.
5. Thicken (Optional) and Add Cream:
If you want a thicker soup, sprinkle in the flour and stir well to combine. Cook for another 5 minutes. Then, stir in the heavy cream, heating through but being careful not to let it boil, as this can curdle the cream. Make sure to taste and adjust the seasoning with more salt and pepper if needed.
6. Serve & Enjoy!
Your creamy Chicken Maryland soup is ready! Serve it hot, garnished with fresh thyme sprigs. A slice of crusty bread on the side is a great addition for dipping. Enjoy this comforting bowl of goodness on a chilly day!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken works great. Just shred it and add it in during the last few minutes of cooking to warm it through without overcooking it.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter or dairy-free option, you can use half-and-half, whole milk, or even coconut milk. Just keep in mind that the consistency and flavor may vary slightly!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! 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.
