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Why You'll Love This batch cooked creamy chicken and root vegetable soup for busy families
- Easy to Make: This recipe is simple and straightforward, making it perfect for busy families who need a quick and delicious meal.
- Customizable: You can customize this recipe to suit your family's tastes by adding or subtracting different root vegetables and spices.
- Make-Ahead: This soup can be made ahead of time and reheated when needed, making it perfect for meal prep.
- Freezes Well: This soup freezes beautifully, making it a great option for those days when you don't have time to cook from scratch.
- Nourishing: This soup is packed with nutritious ingredients, including chicken, root vegetables, and herbs, making it a great option for a healthy and comforting meal.
- Cost-Effective: This recipe is cost-effective, as it uses affordable ingredients and can be made in large quantities.
- Delicious: This soup is creamy, flavorful, and delicious, making it a perfect comfort food for any time of the year.
- Perfect for Crowds: This recipe is perfect for large families or crowds, as it can be made in big batches and served with a variety of sides.
Ingredient Breakdown
The key ingredients in this recipe are chicken, root vegetables, onions, garlic, chicken broth, and heavy cream. The chicken provides protein and flavor, while the root vegetables add natural sweetness and texture. The onions and garlic add a depth of flavor, while the chicken broth and heavy cream create a rich and creamy texture. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also customize this recipe by adding or subtracting different root vegetables and spices to suit your family's tastes.
How to Make batch cooked creamy chicken and root vegetable soup for busy families
Chop 2 medium onions and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
Add 1 pound of boneless, skinless chicken breast or thighs, cut into 1-inch pieces, and 2 medium carrots, peeled and chopped. Cook for 5 minutes, or until the chicken is browned and the vegetables are tender.
Add 4 cups of chicken broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the pot.
Stir in 1 cup of heavy cream and cook for an additional 5 minutes, or until the soup is heated through.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Blend the soup just until it is smooth, as overblending can make it too thin.
Stir in the heavy cream at the end of cooking time, as it can curdle if added too early.
Use an immersion blender to puree the soup right in the pot, as it is easier and less messy than transferring the soup to a blender.
Try adding different spices and herbs to the soup to give it a unique flavor.
Serve the soup with a side of crusty bread or a green salad to make it a complete meal.
Common Mistakes to Avoid
-
Not Browning the Chicken:
Fix: Make sure to brown the chicken on all sides before adding the vegetables and broth, as this will add depth and flavor to the soup.
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Overcooking the Vegetables:
Fix: Cook the vegetables until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.
-
Not Seasoning Enough:
Fix: Season the soup liberally with salt and pepper, as this will bring out the flavors of the ingredients.
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Not Blending the Soup Smoothly:
Fix: Blend the soup until it is smooth and creamy, as this will make it more appealing and easier to eat.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some grated cheese or a dollop of sour cream to make the soup even creamier.
Add some smoked paprika or chipotle peppers to give the soup a smoky flavor.
Replace the chicken with some sautéed mushrooms or tofu, and use a vegan broth and cream substitute.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally, until it's heated through.
The soup can be frozen for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag. Reheat it gently over low heat, stirring occasionally, until it's heated through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool completely, then transfer it to an airtight container or freezer bag. Reheat it gently over low heat, stirring occasionally, until it's heated through.
Can I make this in a slow cooker?
Yes! You can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use different types of vegetables?
Yes! You can customize this recipe to use your favorite vegetables. Some options include diced bell peppers, sliced mushrooms, or chopped zucchini.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the chicken broth and cream to ensure they are gluten-free.
Can I make this recipe in bulk?
Yes! This recipe can be easily doubled or tripled to make a large batch. Just be sure to adjust the cooking time and liquid accordingly.
batch cooked creamy chicken and root vegetable soup for busy families
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cups mixed root vegetables (such as parsnips, turnips, and celery)
Instructions
- Step 1: Chop the vegetables. Peel and chop the carrots, potatoes, and onion. Mince the garlic and chop the mixed root vegetables.
- Step 2: Cook the chicken. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 3: Sauté the vegetables. In the same pot, add the remaining 1 tablespoon of butter. Add the chopped onion, carrots, potatoes, and garlic. Cook until the vegetables are tender, about 10-12 minutes.
- Step 4: Add the broth and cream. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the heavy cream or half-and-half.
- Step 5: Add the chicken and root vegetables. Add the cooked chicken and mixed root vegetables to the pot. Season with thyme, salt, and pepper. Simmer for an additional 5-7 minutes or until the soup has thickened slightly.
- Step 6: Blend the soup (optional). If desired, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 7: Serve and enjoy. Ladle the soup into bowls and serve hot. Garnish with chopped fresh herbs, if desired.
- Step 8: Store leftovers. Let the soup cool, then refrigerate or freeze for later use. Reheat the soup over low heat, adding more chicken broth or cream if needed to thin the soup.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate for up to 3 days or freeze for up to 2 months. Reheat over low heat, adding more chicken broth or cream if needed.
- Make ahead: Prepare the soup through step 5, then refrigerate or freeze until ready to serve. Reheat over low heat, adding more chicken broth or cream if needed.
- Substitution: Swap the heavy cream or half-and-half for a non-dairy alternative, such as coconut cream or almond milk, for a creamy and dairy-free soup.
- Pro tip: For a thicker soup, reduce the amount of chicken broth or add more heavy cream or half-and-half. For a thinner soup, add more chicken broth or use less cream.
- Variation: Add other root vegetables, such as parsnips or turnips, to the soup for added flavor and nutrition.
- Tip: Use leftover roasted chicken or turkey for a delicious and easy soup.
