Creamy Chicken Soup Without Cream
A comforting homemade chicken soup with a silky blended potato and vegetable base, tender shredded chicken, and no heavy cream or packaged broth.
Servings: 6 servings
Equipment
- Large pot
- Blender
- Instant-read thermometer
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 garlic clove minced
- 1 medium carrot chopped
- 3 small potatoes peeled and diced
- 3 oz celery root peeled and diced
- 1 medium tomato peeled and chopped
- 1.5-2 lb bone-in, skin-on chicken pieces weight includes bones and skin
- 6 cups water
- 1 bay leaf
- 1 teaspoon vinegar optional
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- Fresh lemon juice to taste
- Croutons for serving
- Extra virgin olive oil for serving
- Fresh parsley chopped, for serving
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and sauté about 5 minutes until softened.
- Add the garlic, carrot, potatoes, celery root, and tomato. Cook for 2–3 minutes, stirring.
- Add the chicken, water, bay leaf, salt, and pepper. Bring to a boil; add vinegar if using.
- Reduce to a gentle simmer for about 40 minutes, skimming foam as needed. Check the thickest part of the chicken reaches at least 165°F (74°C), without touching bone, and is tender enough to shred.
- Remove the chicken. Discard the skin and bones, and shred the meat into generous pieces.
- Remove the bay leaf and reserve about 1 cup broth. Blend the vegetables and remaining broth in batches until smooth. Allow hot soup to cool slightly and follow the blender manufacturer's hot-liquid safety instructions.
- Return the blended soup to the pot. Add reserved broth gradually to adjust thickness, stir in shredded chicken, and season with salt, pepper, and lemon juice to taste.
- Serve with croutons, parsley, and a drizzle of olive oil.
Notes
Vinegar is optional. For a dairy-free version, replace the butter with additional olive oil. Refrigerate within 2 hours and store 3–4 days. Freeze for up to 3 months for best quality; blended potatoes may change texture after thawing. Reheat thoroughly to 165°F (74°C).
Nutrition note: The 1½–2 lb chicken weight includes bones and skin. When calculating nutrition in WP Recipe Maker, use only the edible cooked chicken meat after removing the bones and skin, divided among 6 servings.
