Cream of Chicken Soup Recipe That’s So Creamy
Introduction
Why This Recipe Works
Ingredients for Recipe
3 tbsp unsalted butter: the base of a creamy roux, adds richness.
1 medium onion, finely diced: natural sweetness in every spoonful.
2 carrots, diced: balances richness with gentle sweetness.
2 celery stalks, chopped: builds the classic soup backbone.
3 cloves garlic, minced: aromatic warmth; keep it pale, not browned.
⅓ cup all-purpose flour: thickens the soup without overpowering.
5 cups chicken stock: homemade is best; store-bought works in a pinch.
2 cups cooked chicken, shredded: thighs add more flavor than breast.
1 cup heavy cream: luxurious creaminess; stir off-heat for silkiness.
½ tsp dried thyme: earthy herb that pairs beautifully with chicken.
1 bay leaf: subtle depth that elevates the broth.
Salt & black pepper: always adjust at the end for balance.
Fresh parsley, chopped: brightens the richness before serving.
Step-by-Step Instructions
- Melt & Sauté: In a large pot, melt butter over medium heat. Add onion, carrot, and celery; cook until softened, about 6–7 minutes.
- Garlic & Flour: Stir in garlic for 30 seconds, then sprinkle in flour. Cook 2 minutes to form a light roux.
- Broth & Simmer: Gradually whisk in chicken stock. Add thyme and bay leaf. Simmer gently 15 minutes.
- Chicken Joins: Stir in shredded chicken. Let it mingle in the simmering broth for 5 minutes.
- Creamy Finish: Reduce heat to low. Stir in cream slowly, then season with salt and pepper. Remove bay leaf.
- Garnish & Serve: Ladle into bowls, finish with fresh parsley, and serve warm.
Chef’s Insight: Don’t rush this—it’s the sweetness of the vegetables that defines the broth’s soul.
Pro Tips & Common Mistakes to Avoid
Add Cream Off Heat, High heat splits dairy; patience ensures silky smoothness.
Whisk Gradually, Add stock slowly to flour mix for lump-free texture.
Don’t Burn Garlic, Keep it pale for sweetness, not bitterness.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve with crusty bread or buttery biscuits for the ultimate comfort pairing. Each bowl offers around 360 calories, packed with protein and creaminess. Store in the fridge up to 4 days; reheat gently over low heat while stirring. Freezing works well, just cool completely, freeze in portions, and add cream after reheating for the best texture.
Cream of Chicken Soup Recipe That’s So Creamy
Indulge in the creamiest Cream of Chicken Soup recipe—rich, velvety, and packed with tender chicken, herbs, and comforting flavor.
- 3 tbsp Unsalted butter
- 1 medium Onion, finely diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, chopped
- 3 cloves Garlic, minced
- ⅓ cup All-purpose flour
- 5 cups Chicken stock
- 2 cups Cooked chicken, shredded
- 1 cup Heavy cream
- ½ tsp Dried thyme
- 1 leaf Bay leaf
- to taste Salt & black pepper
- 2 tbsp Fresh parsley, chopped
Melt & Sauté: In a large pot, melt butter over medium heat. Add onion, carrot, and celery; cook until softened, about 6–7 minutes.
Garlic & Flour: Stir in garlic for 30 seconds, then sprinkle in flour. Cook 2 minutes to form a light roux.
Broth & Simmer: Gradually whisk in chicken stock. Add thyme and bay leaf. Simmer gently 15 minutes.
Chicken Joins: Stir in shredded chicken. Let it mingle in the simmering broth for 5 minutes.
Creamy Finish: Reduce heat to low. Stir in cream slowly, then season with salt and pepper. Remove bay leaf.
Garnish & Serve: Ladle into bowls, finish with fresh parsley, and serve warm.
- Roux Matters: Cook the flour just enough to lose its raw taste—too pale and it won’t thicken, too dark and it changes flavor.
- Stock Before Cream: Always whisk in stock first, let it simmer, then finish with cream for a smooth, silky texture.
- Chicken Choice: Shredded thighs bring juiciness; breasts work too but may turn dry if simmered too long.
- Gentle Heat: Keep the soup at a gentle simmer—boiling will split the cream and dull the flavors.
- Fresh Touch: Add parsley at the very end for a bright lift against the richness.
FAQs
This Cream of Chicken Soup isn’t just another recipe,it’s a bowl of nostalgia, elevated with chef’s finesse. Velvety, flavorful, and endlessly comforting, it’s the kind of soup that turns an ordinary evening into a cozy ritual.
