Description

Creamy Chicken Maryland Soup is a rich and comforting dish made with tender chicken, hearty vegetables, and a velvety cream base. It’s perfect for a cozy night in and full of Maryland-inspired flavor.

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, sliced
3 cups cooked chicken breast, cut into bite-sized pieces
3 cups chicken broth
2 cups potatoes, peeled and diced
1 cup frozen peas
1 cup sweet corn kernels (fresh or frozen)
1 cup sliced mushrooms (optional)
1 cup heavy cream or half-and-half
3 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux.

3. Gradually whisk in the chicken broth. Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer.

4. Simmer for 15-20 minutes, or until potatoes are fork-tender.

5. Add cooked chicken, frozen peas, corn, and mushrooms (if using). Simmer for an additional 5 minutes.

6. Lower the heat and stir in the heavy cream. Do not boil. Warm gently until heated through.

7. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve hot, garnished with chopped fresh parsley. Optional: pair with crusty bread.

Notes

This soup can be made ahead and reheated gently over low heat.

To lighten the dish, use half-and-half or milk instead of heavy cream.

Mushrooms are optional but add great depth of flavor.

Store leftovers in an airtight container in the fridge for up to 3 days.