Creamy Chicken Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

9 g
324 mg
10 g
7 g
1 g
37 mg
7 (¾ cup ea.)

3 Tbsp butter
½ cup peeled and small diced  carrots (¼ in)
½ cup peeled and small diced parsnips (¼ in) 
½ cup all purpose flour
¼ tsp ground nutmeg
4 cups chicken stock
6 oz boneless, skinless chicken breasts, small diced
½ cup half and half
1¼ tsp sea salt
Pinch ground cayenne pepper
¼ tsp freshly ground black pepper
4 Tbsp fresh chopped chives

  1. In a large saucepan over medium heat, melt butter. Add carrots and parsnips and sauté for about 10 minutes, or until soft and tender. Add flour and continue sautéing until combined. Do not brown.
  2. Add nutmeg and sauté for an additional minute. Add chicken stock and small diced chicken breasts. Bring to a boil. Reduce heat. Simmer for about 5 minutes to be sure chicken is cooked through and vegetables should be tender.
  3. Stir in half and half, salt, cayenne pepper, and black pepper. Remove from heat.
  4. Serve ¾ cup soup garnished with 1 teaspoon chopped chives.


About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.