creamy chicken herb oven soup
Ingredients
- Preheat oven to 400
- ¼ cup extra virgin olive oil
- 4 garlic cloves, smashed
- 1 ½ cups sweet onions, diced
- 1 ½ cups celery, sliced
- 1 ½ cups carrots, sliced
- 1 ½ to 2 lbs. chicken breast, skinless, boneless, cut into bite size pieces
- 3 cups baby potatoes, sliced in halves
- 1 bone marrow, can substitute one or two bone-in skin-on chicken thighs
- 1 pouch (2.2 oz.) chicken soup mixture
- 8 oz. chive cream cheese
- 2 tsp. sea salt
- 2 tsp. pepper
- 32 oz. chicken stock + 2 cups water
- 1 fresh herb bouquet, thyme (3-4 sprigs), oregano (2-3 sprigs), rosemary (1 sprig)
- 1 cup flat parsley, chopped
Instructions
- In a large Dutch oven pot, put the olive oil, garlic cloves, onions, celery, carrots, chicken breast pieces, potatoes, bone marrow, chicken soup mixture, cream cheese, salt/pepper, chicken stock, water and blend well. Add the herb bouquet and blend into the mixture.
- Put a doubled piece of foil on top then the lid. Press down on the lid to secure foil. Put in a preheated 400 oven for about one and a half to two hours.
- Remove to the stove top. Stir and blend well working in all the creamed cheese into the broth. Let the mixture 'rest' on the stove top on simmer until ready to serve.
- Remove the bone marrow. If using bone-in/skin-on thighs, remove and debone. Return the meat to the soup. Discard the bones and skin. Remove the cooked herb bouquet and discard. Add the fresh parsley before serving.
Notes
If you choose to add beet stems as you see in my photos a slight 'pink' hue, remember these stems will 'color' the soup. They're delicious and healthy, but if don't want pink soup, don't add them while cooking. Just use them as a garnish!
https://allyskitchen.com/creamy-chicken-herb-oven-soup/
