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cream of chicken soup

How to Make the Cream of Chicken Soup

Make a rich, creamy, and comforting Cream of Chicken Soup that’s easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 People
Calories: 257
Ingredients Method Notes

Ingredients
  

  • 2 Large Chicken Breasts
  • 4 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • 2 Tbsp Butter
  • 1 Medium Onion
  • 2 Cloves Garlic
  • 1 Medium Carrots
  • 2 Stalks Celery
  • 2 Tbsp Flour
  • To taste Salt & Pepper
  • 1 Tbsp Fresh Parsley

Method
 

  1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.
  2. Garlic Time: Add the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn it, as it can turn bitter.
  3. Create the Roux: Sprinkle in the flour and stir constantly, cooking for about 2-3 minutes to form a paste (roux). This will help thicken the soup. If you’re using gluten-free flour, this step still works wonderfully.
  4. Add Broth and Chicken: Slowly pour in the chicken broth, whisking continuously to avoid lumps. Once smooth, add in the shredded chicken. Stir until well combined.
  5. Bring to a Simmer: Let the soup simmer for about 20 minutes, allowing the flavors to meld and the broth to reduce slightly.
  6. Add Creaminess: Reduce the heat and stir in the heavy cream. Let it cook for another 5 minutes on low heat until the soup is velvety smooth.
  7. Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

  • Chicken Choice: For the best flavor, use freshly cooked chicken or rotisserie chicken. Shredding the chicken ensures it blends perfectly into the creamy base.
  • Consistency Adjustment: If the soup is too thick after simmering, simply add more chicken broth to thin it out to your desired consistency. For a richer texture, increase the cream or butter slightly.
  • Dairy-Free Option: To make the soup dairy-free, substitute heavy cream with coconut cream or a plant-based cream alternative. Use dairy-free butter for an extra touch.
  • Flour Substitution: If you’re avoiding gluten, replace all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
  • Flavor Enhancements: Add a pinch of nutmeg or thyme for an extra layer of flavor. For a spicier kick, toss in a dash of cayenne pepper or paprika.
  • Make Ahead: This soup keeps well in the fridge for up to 3 days. The flavors intensify over time, making it perfect for leftovers.
  • Freezing: You can freeze this soup for up to 3 months. Just let it cool completely before transferring to airtight containers for freezing. Reheat gently over low heat when ready to serve.