When the weather turns cooler and we start reaching for cozy sweaters and warm blankets, nothing says comfort like a bowl of homemade soup. Today, I’m excited to share a recipe that has all the hallmarks of a classic comfort dish: Creamy Chicken Tenderloin and Vegetable Soup. With its rich flavors and nourishing ingredients, this soup is bound to become a staple in your kitchen.

Why This Recipe Works

This soup strikes a perfect balance between hearty and creamy. The combination of fresh vegetables, tender chicken, and aromatic herbs creates a dish that is as healthy as it is indulgent. The addition of heavy cream lends it a velvety texture, while a squeeze of fresh lemon juice at the end adds a bright, zesty finish.

Ingredients Overview

One of the best things about this recipe is its straightforward ingredient list. You’ll need:

Chicken Tenderloin: Lean and quick to cook, chicken tenderloin provides protein and rich flavor.
Fresh Vegetables: Carrots, celery, bell pepper, zucchini, and baby spinach offer a colorful mix of vitamins and textures.
Aromatic Base: Onion and garlic set a savory foundation.
Chicken Broth: This serves as the main liquid component, bringing depth and warmth.
Heavy Cream: For that signature creaminess.
Herbs and Seasoning: Dried thyme, salt, and pepper infuse the soup with earthy flavors.
Lemon Juice: A splash of citrus lifts the flavors, making each spoonful irresistible.
Parsley: Adds a pop of freshness and visual appeal.

Step-by-Step Instructions

Here’s how to create your new favorite comfort soup:

Sear the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and cook until they are lightly browned. Remove them from the pot and set aside.
Sauté the Aromatics: In the same pot, add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the Vegetables: Toss in the diced carrots, celery, bell pepper, and sliced zucchini. Stir and let them cook for about 5 minutes.
Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and allow it to simmer for 10 minutes, letting the flavors meld together.
Create Creaminess: Stir in the heavy cream, dried thyme, salt, and pepper. Return the cooked chicken tenderloin to the pot and let the soup simmer for another 10 minutes.
Finishing Touches: Add the baby spinach and squeeze in the lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted.
Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Tips for the Perfect Soup

Customize Your Vegetables: Feel free to swap in seasonal vegetables or use what you have on hand, such as squash or kale.
Add Extra Protein: Stir in cooked quinoa or rice for a heartier meal.
Make It Dairy-Free: Substitute heavy cream with coconut milk for a dairy-free alternative.

Final Thoughts

This Creamy Chicken Tenderloin and Vegetable Soup is more than just a meal; it’s a hug in a bowl. Whether you’re craving comfort on a chilly day or just want a wholesome dinner, this recipe is sure to become a beloved part of your rotation. So grab a ladle and cozy up with this delightful soup—your taste buds will thank you!

Let me know how it turns out, or share your own twists and tips in the comments below!

Creamy Chicken Tenderloin and Vegetable Soup

Author: Alice

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Description

This delightful and comforting chicken tenderloin and vegetable soup is so flavorful, it might just turn any soup skeptic into a believer! Packed with fresh veggies and tender chicken, you’ll be heading back for bowl after bowl.

Ingredients

– 1 pound chicken tenderloin, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 3 carrots, diced
– 3 celery stalks, diced
– 1 bell pepper, chopped
– 1 zucchini, sliced
– 6 cups chicken broth
– 1 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 cups baby spinach
– Juice of 1 lemon
– Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken tenderloin pieces and cook until lightly browned. Remove and set aside.
2. In the same pot, add onion and garlic. Sauté until the onion is translucent.
3. Add carrots, celery, bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Return the chicken tenderloin to the pot and simmer for another 10 minutes, until flavors meld together.
6. Add baby spinach and lemon juice, cooking for a final 2-3 minutes until the spinach is wilted.
7. Garnish with fresh parsley before serving. Enjoy warm!

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