King's Soup

Indulge in the royal comfort of King's Soup, a hearty and creamy dish that’s perfect for warming up on chilly evenings. This luxurious soup is packed with tender shredded chicken, vibrant vegetables like carrots, celery, and russet potatoes, and infused with aromatic herbs including thyme and bay leaves. A touch of heavy cream gives it an irresistibly velvety texture, while a sprinkle of fresh parsley adds a burst of freshness. The combination of a rich chicken broth base and a quick sauté of garlic and onions ensures deep, savory flavors with every spoonful. Ready in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or a comforting lunch. Serve it with crusty bread for dipping, and let this creamy chicken soup reign supreme at your table!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts (boneless, skinless)
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 large Onion (finely chopped)
• 3 pieces Garlic cloves (minced)
• 2 medium Carrots (diced)
• 2 pieces Celery stalks (chopped)
• 2 medium Russet potatoes (peeled and diced)
• 2 tablespoons All-purpose flour
• 4 cups Chicken broth
• 1 cup Heavy cream
• 2 leaves Bay leaves
• 1 teaspoon Thyme (dried)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley (fresh, chopped, for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat.

Step 2

Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes on each side until golden brown. Remove and set aside, letting them cool.

Step 3

In the same pot, add the remaining 1 tablespoon of butter and sauté the chopped onion, garlic, carrots, and celery until softened, about 5-6 minutes.

Step 4

Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1 minute to eliminate the raw flour taste.

Step 5

Slowly pour in the chicken broth while stirring to avoid lumps, then add the diced potatoes, bay leaves, thyme, salt, and black pepper. Bring to a boil, then lower the heat and let simmer for 15 minutes, or until the potatoes are fork-tender.

Step 6

While the soup is simmering, shred the cooled chicken breasts into bite-sized pieces using two forks.

Step 7

Stir the shredded chicken and heavy cream into the soup. Let it simmer for another 5 minutes to warm everything through.

Step 8

Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy your King's Soup!

Nutrition Facts

Serving size	(2279.0g)

Amount per serving	% Daily Value*
Calories	2232.7

Total Fat 130.4g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 601.6mg	0%
Sodium 5150.4mg	0%
Total Carbohydrate 109.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 13.5g
Protein 134.0g	0%

Vitamin D 49.7IU	0%
Calcium 272.4mg	0%
Iron 10.1mg	0%
Potassium 3981.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 24.9%

Carbs: 20.4%