There’s nothing quite like a warm, hearty soup to soothe the soul, especially as the weather turns colder. Among comfort foods, a creamy chicken soup stands as a classic, beloved by both adults and children. Enter the Creamy Chicken Tenderloin Soup—a dish that promises to win over even the most reluctant soup enthusiast.

Why You’ll Love This Soup

Imagine biting into tender pieces of chicken, enveloped in a rich, creamy broth accented by earthy herbs and the subtle sweetness of vegetables. This soup strikes the perfect balance between wholesome and indulgent. Whether you’re craving something to warm you up on a chilly evening or seeking a dish that pairs wonderfully with crusty bread, this creamy chicken soup fits the bill.

Ingredients You’ll Need

Olive oil: 1 tablespoon for sautéing
Onion: 1, diced for a base of aromatic flavor
Garlic: 3 cloves, minced for depth
Carrots: 2, peeled and sliced to add subtle sweetness
Celery: 2 stalks, sliced for a touch of crunch and flavor
Chicken tenderloin: 1 pound, cut into bite-sized pieces for tenderness
Chicken broth: 6 cups as the heart of the soup
Heavy cream: 1 cup for that rich, creamy texture
Dried thyme: 1 teaspoon for an herbal hint
Dried oregano: 1 teaspoon to deepen the flavor profile
Salt and pepper: To taste, ensuring the perfect balance
Frozen peas: 1 cup for a pop of sweetness
Baby spinach: 2 cups to add nutrition and color
Fresh parsley: 2 tablespoons, chopped for garnish

Step-by-Step Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent.
Add Vegetables: Stir in the sliced carrots and celery, cooking for about 5 minutes or until they begin to soften.
Cook the Chicken: Add the chicken tenderloin pieces and sauté until they are browned on the outside.
Simmer the Broth: Pour in the chicken broth and bring the mixture to a boil.
Incorporate Cream and Herbs: Lower the heat to a simmer and stir in the heavy cream, thyme, oregano, salt, and pepper. Let it simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.
Final Touches: Add the frozen peas and baby spinach, letting them cook for an additional 5 minutes until the spinach wilts.
Serve and Garnish: Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh parsley for a pop of color and freshness.

Serving Suggestions

Pair this creamy delight with a slice of warm, crusty bread or your favorite crackers. The combination of textures—from the tender chicken to the smooth, creamy broth and the slight bite of fresh vegetables—makes each spoonful a comforting experience.

Tips for the Perfect Soup

For a thicker soup: Add a tablespoon of flour to the sautéed onions and garlic before adding the broth.
Additions: A handful of cooked noodles or rice can make this soup even more filling.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to maintain the creamy texture.

A Comforting Bowl of Joy

This Creamy Chicken Tenderloin Soup is perfect for those nights when you need a little extra warmth and comfort. With simple ingredients and easy-to-follow steps, you’ll find yourself making this recipe on repeat. Enjoy the smiles and satisfaction that follow when you serve this delicious, soul-soothing dish!

Creamy Chicken Tenderloin Soup

Author: Alice

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Description

Warm up with a bowl of creamy chicken tenderloin soup that even the most reluctant soup-lover will crave! This hearty and comforting recipe is the perfect blend of tender chicken and rich flavors, guaranteed to make you go back for seconds.

Ingredients

– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 pound chicken tenderloin, cut into bite-sized pieces
– 6 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup frozen peas
– 2 cups baby spinach
– 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Stir in the carrots and celery, cooking for another 5 minutes until softened.
3. Add the chicken tenderloin pieces to the pot and cook until browned on the outside.
4. Pour in the chicken broth and bring to a boil.
5. Lower the heat to a simmer and add the heavy cream, thyme, oregano, salt, and pepper. Stir well.
6. Continue to simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.
7. Stir in the frozen peas and baby spinach, cooking an additional 5 minutes until the spinach is wilted.
8. Adjust the seasoning as needed and garnish with chopped fresh parsley before serving.

Enjoy this creamy delight with your favorite warm bread or crackers!

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