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.