Savory Smothered Chicken and Gravy Soup

When chilly days call for comfort, there’s nothing quite like a warm bowl of Smothered Chicken and Gravy Soup. This hearty dish is a delightful twist on classic chicken and gravy, transformed into a comforting soup that will satisfy your cravings and warm your soul. It’s perfect for those cozy nights in when you want something delicious and fulfilling.

Imagine tender pieces of chicken simmered in rich gravy, combined with fresh vegetables and aromatic herbs. This soup offers a satisfying blend of flavors and textures that will leave you wanting more. Whether you’re looking for a family-friendly meal or simply indulging in some self-care, this recipe is sure to impress.

Deliciously Hearty Smothered Chicken and Gravy Soup Recipe

A bowl of Smothered Chicken and Gravy Soup with chicken, vegetables, and parsley on a wooden table with bread.

This Smothered Chicken and Gravy Soup features succulent chicken pieces cooked to perfection, enveloped in a creamy, flavorful gravy base. Each spoonful is packed with comforting taste, making it an ideal choice for any occasion.

Ingredients

2 cups cooked chicken, shredded or diced
4 cups chicken broth
1 cup heavy cream
1 medium onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables (carrots, peas, corn)
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
Chopped parsley for garnish

Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
Add Vegetables: Stir in the mixed vegetables and cook for an additional 3-4 minutes until they soften.
Make the Gravy Base: Sprinkle the flour over the vegetable mixture, stirring constantly for about 1 minute to cook off the raw flour taste. Gradually pour in the chicken broth while whisking to prevent lumps. Bring to a simmer.
Add Chicken and Cream: Stir in the cooked chicken, heavy cream, salt, pepper, thyme, and paprika. Cook for about 10 minutes, allowing the flavors to meld and the soup to thicken.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot with crusty bread or over rice.