Anybody else feeling cold lately? This winter has been really cold, really early compared to the past couple of winters, and while I was ready for winter fun, I do get tired of being cold all of the time.
However, with it being winter time, I get to cook all of the warm-me-up foods that I don’t feel like making in the summer months! Soup is one of my favorites in this category because of how simple it can be to throw things together with some broth, and voila! A homemade meal with lots of tasty goodness and nutrition, but also a great way to stay warm and fill hungry bellies!
When making soup, I can often take what I have in the fridge and put it together in the Instant Pot to make soup very quickly and without a whole lot of hands-on time. Less time standing in front of the stove is always better for this momma since my little one is trying to learn how to crawl and loves getting ahold of everything (he’s growing up so fast!).
This creamy chicken soup recipe is soup-er easy (see what I did there? ;)), and is really nutritious with all of the veggies! It would make a perfect quick weeknight dinner, or you could make it early in the morning, pressure cook it, and then it just needs the final touches before serving. Nothing crazy. Just some basic ingredients and simple steps to make this delicious and easy creamy chicken soup in almost no time at all.
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What is creamy chicken soup?
Creamy chicken soup is a soup with shredded chicken, vegetables, potatoes, broth, seasonings, and a roux, which is butter, flour, and milk. It is a very simple from scratch dish that can really be a whole meal in a bowl since it includes a protein, vegetables, and carbohydrates.
Is creamy chicken soup healthy?
Yes, my creamy chicken soup recipe is a great way to feed your family a nutritious meal full of whole ingredients. Because you are making this soup at home and from scratch, you are not intaking a lot of preservatives and such that are in canned versions of creamy chicken soup. Plus, if you have any dietary restrictions, look through the ingredients ahead of time, and you should be able to find a simple switch to allow you to enjoy this soup.
Can you freeze creamy chicken soup?
You should be able to freeze this soup in a variety of ways. You can make the soup completely and then freeze, which should work fine, but you may notice a slight texture change. Another option is that you could combine the ingredients minus the broth, seasonings, and final roux, freeze them in a bag, and then simply take them out, add them to the Instant Pot, and follow the recipe from there. A final option would be to freeze the broth mixture after pressure cooking and then add the roux when you have reheated the soup. While all of these options should work fine, I would suggest the freezing of the ingredients since this often helps the texture and consistency of soup be as similar to when it was made fresh as possible.
Supplies:
-Potatoes, chopped
-Yellow squash, sliced in rounds
-Corn, frozen
-Carrots, frozen chopped
-Chicken, precooked and shredded
-Chicken broth
-Italian Seasoning Mix
-Thyme
-White Pepper
-Salt
-Butter
-Flour
-Milk
Tools:
-Instant Pot
-1 quart pot
-Ladle
-Whisk
How do you make a creamy chicken soup?
Start off by chopping up your potatoes and slicing up your squash. Add these along with the precooked and shredded chicken to the Instant Pot.
Add the frozen veggies, chicken broth, and seasonings. Stir together to combine. Cook on manual, high pressure for 10 minutes. Then release the pressure naturally.
Once the soup is done cooking, start making the roux. Melt the butter in a small pot on the stove. Add the flour, whisk together, and cook for about a minute. Then pour the milk into the pot, and whisk it together. Bring it to a simmer for about a minute while you continue to mix. Turn off the heat, and add the roux to the broth mixture. Give everything a quick stir. Add any salt or pepper as you desire. Dish up, and serve!
Creamy Chicken Soup
- 3 c. Potatoes, chopped
- 1 Yellow squash, sliced in rounds
- 1/2 c. Corn, frozen
- 1/2 c. Carrots, frozen chopped
- 2 c. Chicken, precooked and shredded
- 6 c. Chicken broth
- 1 tsp. Italian Seasoning Mix
- 1/2 tsp. Thyme
- 1/2 tsp. White Pepper
- 1/2 tsp. Salt
- 4 tbsp. Butter
- 4 tbsp. Flour
- 1 c. Milk
- Start off by chopping up your potatoes and slicing up your squash. Add these along with the precooked and shredded chicken to the Instant Pot.
- Add the frozen veggies, chicken broth, and seasonings. Stir together to combine. Cook on manual, high pressure for 10 minutes. Then release the pressure naturally.
- Once the soup is done cooking, start making the roux. Melt the butter in a small pot on the stove. Add the flour, whisk together, and cook for about a minute. Then pour the milk into the pot, and whisk it together. Bring it to a simmer for about a minute while you continue to mix.
- Turn off the heat, and add the roux to the broth mixture. Give everything a quick stir. Add any salt or pepper as you desire. Dish up, and serve!
If you enjoy this Creamy Chicken Soup Instant Pot recipe, please let me know in the comments below and share it with your friends and family! Also, if you would like to see more of content like this, please let me know by liking and subscribing to my blog. To see more of what I’m cooking and creating on the daily, you can follow me on Instagram or Facebook @godsgiftofcreativity. I can’t wait to hear from you!
Thank you!
-Chelsey
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