If you’re looking for a cozy dish that brings the flavors of Maryland’s seafood-rich cuisine to your table, this Maryland Tenderloin and Crab Cream Soup is the perfect recipe. With tender chicken, succulent crab, and a creamy broth seasoned with iconic Old Bay seasoning, this soup is a quick, comforting meal that fits any season.
Maryland is famous for its Chesapeake Bay blue crabs, and incorporating crab meat into this soup brings an authentic taste of the region. The chicken tenderloin adds heartiness, while the rich broth and aromatic spices make this soup a truly delightful experience. Plus, it’s a simple recipe you can prepare in under an hour!
Ingredients
- 1 lb chicken tenderloin, diced
- 8 oz fresh lump crab meat
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
- Sauté the Aromatics
Begin by melting the butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until they become fragrant and translucent. This step builds the foundation of flavor. - Cook the Chicken
Add diced chicken tenderloin to the pot, cooking until it’s no longer pink, around 5-7 minutes. This gives the soup its main protein base and a slightly savory depth. - Season and Simmer
Sprinkle in the Old Bay seasoning, which is essential for a classic Maryland flavor profile. Pour in the chicken broth, bring it to a gentle simmer, and let it cook for about 10 minutes. This allows the flavors to meld. - Add the Creaminess
Lower the heat and stir in the heavy cream. This transforms the broth into a rich, creamy soup that’s both smooth and comforting. - Fold in the Crab Meat
Gently add the fresh lump crab meat and let the soup simmer on low for another 5 minutes. This allows the delicate crab to warm without overcooking, preserving its natural sweetness. - Season and Garnish
Taste and adjust with salt and pepper, then garnish with fresh chopped parsley. The parsley adds a fresh, bright note that contrasts beautifully with the creamy soup.
Why You’ll Love This Soup
This Maryland Tenderloin and Crab Cream Soup is a versatile dish, ideal for a light summer meal or a warm, cozy winter dinner. It’s quick, easy, and filled with familiar, comforting flavors. The Old Bay seasoning brings just the right amount of spice, while the cream and chicken tenderloin create a satisfying base. And, of course, the lump crab meat elevates this dish into something truly special, celebrating the seafood heritage of Maryland.
Tips for the Perfect Soup
- For Extra Creaminess: If you prefer an even creamier texture, try adding a touch more heavy cream or a splash of half-and-half.
- Garnish Creativity: A sprinkle of additional Old Bay or a few scallions on top can add a burst of flavor and color.
- Serve with Crusty Bread: This soup pairs beautifully with a crusty baguette or a warm sourdough roll, perfect for soaking up every last drop!
Serve this Maryland Tenderloin and Crab Cream Soup at your next gathering or make it on a quiet evening for yourself. With its rich, seafood-infused flavor, it’s like bringing a piece of Maryland’s coast right into your kitchen!
Maryland Tenderloin and Crab Cream Soup Delight
Description
Experience the rich and flavorful combination of tender chicken and succulent crab in a creamy soup that celebrates the best of Maryland cuisine. Quick and easy to prepare, this recipe is perfect for any occasion, any time of the year.
Ingredients
– 1 lb chicken tenderloin, diced
– 8 oz fresh lump crab meat
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 3 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
Instructions
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
2. Add the diced chicken tenderloin to the pot. Cook until the chicken is no longer pink, approximately 5-7 minutes.
3. Stir in the Old Bay seasoning, and then pour in the chicken broth. Bring to a gentle simmer and cook for 10 minutes.
4. Reduce the heat to low, and add the heavy cream. Stir well to combine.
5. Gently fold in the crab meat and allow the soup to simmer on low heat for another 5 minutes.
6. Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.