Perfect for those chilly evenings or when you’re feeling under the weather, this cream of chicken soup is like a warm hug in a bowl. Packed with flavor and easy to make, it’s sure to become a family favorite.
Why This Recipe Works
- It uses simple, wholesome ingredients that you probably already have in your pantry.
- The step-by-step instructions ensure a smooth, creamy texture every time.
- It’s versatile, allowing for easy substitutions to suit dietary needs or preferences.
- The soup freezes well, making it perfect for meal prep.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the vegetables are soft and the onions are translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This builds a flavor base for the soup.
Step 2: Make the Roux
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. This roux will thicken the soup, giving it that creamy consistency we’re after.
Step 3: Add the Broth
Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 10 minutes. This ensures the soup has a smooth texture.
Step 4: Incorporate the Chicken and Cream
Add the shredded chicken and heavy cream to the pot. Stir well and let the soup simmer for another 5 minutes. The chicken should be heated through, and the cream will enrich the soup’s flavor.
Step 5: Season and Serve
Season the soup with salt, pepper, and dried thyme to taste. Let it simmer for a final 2 minutes, then remove from heat. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For an even richer flavor, consider using homemade chicken broth. If you’re short on time, rotisserie chicken is a great shortcut. To make the soup lighter, substitute half-and-half for the heavy cream. For a thicker soup, let it simmer a bit longer before adding the cream. Always taste and adjust seasoning before serving.
Recipe Variations
- Add mushrooms for an earthy flavor.
- Stir in some cooked rice or noodles to make it more filling.
- For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños.
- Use coconut milk instead of cream for a dairy-free version.
- Add a squeeze of lemon juice at the end for a bit of brightness.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores beautifully in the refrigerator for up to 3 days. Just reheat it gently on the stove, adding a little broth if it’s too thick.
Can I freeze this soup?
Yes, but it’s best to leave out the cream if you plan to freeze it. Add the cream when you’re reheating the soup to ensure the best texture.
How can I make this soup gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
Summary
This cream of chicken soup is a comforting, creamy delight that’s easy to make and customizable to your taste. Perfect for any day of the week, it’s sure to warm you up from the inside out.
