Creamy Chicken and Brie Soup
posted in: Chicken, Main Dish, Soups        date: 11.12.12

Creamy Chicken and Brie Soup

As fall fades away and the dark creeps into the early evening hours, we find ourselves bundling up with winter blankets near the warmth of our fireplace. This is, without a doubt, soup weather. Soup is a food that literally warms you from the inside out, and that’s always a welcome treat in the winter. Since the cool weather is really just beginning here, I’m sure this soup will become a staple on our menu well into the new year.

While this classic chicken noodle soup is one of my favorites this time of year, I thought it would be fun to change things up a bit and give a new chicken soup a try. I’m so glad I did. This creamy soup is rich and comforting, thanks to a healthy (or unhealthy, depending on your perspective) dose of brie and half and half. Don’t fret, though, because there’s also a good bit of spinach in this soup, which totally makes up for the amount of dairy goodness in it (hah, if only). Served with a slice of crusty bread, this is a stick-to-your-ribs kind of meal that’s perfect for chilly weather.

Creamy Chicken and Brie Soup

  • YIELD: 4 servings
Ingredients
  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 1 small red pepper, diced

  • 3 cups raw spinach, coarsely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 boneless, skinless chicken breasts, cooked and shredded

  • 2½ cups chicken broth

  • 2 cups milk

  • 8 ounces brie cheese, chopped into small pieces

  • ½ cup half and half

Directions
  • 1

    Heat oil in a large pot or Dutch oven set over medium heat. When the oil is shimmering, add the onion and pepper and cook for about 6 minutes, or until they start to soften. Stir in the spinach and garlic. Add the butter and, once it’s melted, whisk in the flour to create a roux. Continue whisking for about a minute, just until the roux comes together.

  • 2

    Add the chicken, broth and milk to the pot and bring to a simmer. Add the brie and stir until it has melted completely, about 5 minutes. Stir in the half and half. Increase heat to high and bring soup to a boil, stirring occasionally. Once the soup is boiling, decrease heat to maintain a simmer and cook, stirring occasionally, for 25-30 minutes.

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COMMENTS: ( 5 )
  • This will be perfect for the leftover Brie I will have after Thanksgiving! I have always wondered what I could do with it! Thanks!

  • This soup sounds fantastic! I just had brie in soup at a wedding recently and it was amazing. Looking forward to making this to enjoy at home. Thanks for sharing 🙂

  • Natasha

    Just made this, it was delicious! I made a few minor changes like using jarred fire roasted red peppers that I had on hand instead and it still came out so well. Thank you!

  • Teresa A. Moore

    This is the most amazing soup!! I love all the ingredients so gave it a go….WOW! Yummy!

  • Teresa A. Moore

    This is the most amazing soup!! I love all the ingredients so gave it a go….WOW! Yummy!