Chicken Chestnut Soup Recipe

Chicken Chestnut Soup Recipe

How To Make Chicken Chestnut Soup

This chicken chestnut soup is a rich and creamy dish, loaded with buttery chestnuts and hearty seasonings, all simmered in a savory broth for the best side!

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 8cupschicken stock
  • lbschestnuts,peeled
  • 1cuponion,chopped
  • 3fresh parsley sprigs
  • 2whole cloves
  • 1bay leaf
  • ½cupheavy cream
  • ¾tspwhite sugar
  • salt,to taste
  • ground black pepper,to taste


  1. With a sharp knife, slice an ‘X’ across each chestnut. Place the chestnuts in a single layer on a jelly roll pan, then pour ¼ cup of water into the pan.

  2. Bake in a preheated 450 degrees F oven for 10 minutes. When cool enough to handle, shell and peel.

  3. In a large saucepan, combine the chicken stock, shelled chestnuts, and chopped onions.

  4. Place the parsley sprigs, cloves, and bay leaf in a spice bag, then add to the chicken stock mixture.

  5. Simmer over medium-low heat for 45 minutes.

  6. Discard the spice bag, then puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar, and salt, and pepper to taste.

  7. Return mixture to the saucepan and gently heat through.

  8. Top with a dollop of unsweetened whipped cream, a bit of chopped parsley, and some cooked chopped chestnuts just before serving.

  9. Enjoy!

Recipe Notes

High-quality vegetable broth can be substituted for chicken broth.


  • Calories: 422.84kcal
  • Fat: 12.69g
  • Saturated Fat: 5.90g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.49g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 66.02g
  • Fiber: 0.88g
  • Sugar: 7.28g
  • Protein: 10.79g
  • Cholesterol: 36.77mg
  • Sodium: 1122.08mg
  • Calcium: 58.81mg
  • Potassium: 961.79mg
  • Iron: 2.03mg
  • Vitamin A: 88.66µg
  • Vitamin C: 49.03mg
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