Creamy soup is possible, without the cream.
What Makes This Chicken Soup Creamy?
The base of most creamy soups calls for heavy cream, arouxmade of fat and flour, or both.
Simply Recipes / Alison Bickel
To do that, I pureed a couple of cans of cannellini beans.
It gives the soup a creamy texture, without the extra step of cooking a roux.
It will thicken as it sits because the noodles will continue to absorb some of the liquid.
Alison Bickel
Just double-check you leave about half an inch of headspace for the soup to expand once frozen.
Looking for More Chicken Soup Ideas?
Add the vegetables, garlic, salt, pepper, thyme, and bay leaf.
Alison Bickel
You want them to brown a bit, but not too much.
Add the chicken stock, scraping any fond that has developed on the bottom of the pan.
Bring to boil, then reduce the heat to medium to a simmer.
Alison Bickel
If the thighs have skin, remove it and trim them of any excess fat.
Add the thighs to the simmering stock and let it cook uncovered for 20 minutes.
If any foam forms on the surface, just skim it off.
Alison Bickel
Check the chicken for doneness (160F).
If it isnt cooked through, cook for an additional 5 minutes.
Use tongs to remove the thighs from the soup, and transfer to a cutting board to cool.
Alison Bickel
Reduce the heat to medium low.
Remove the meat from the bones.
Add the meat back to the pot to reheat.
Alison Bickel
Stir in the bean puree, along with 1/2 cup heavy cream and chopped parsley.
Taste and add additional salt or vinegar to suit your fancy.
Alison Bickel
