There is something incredibly comforting and satisfying about a homemade bowl of creamy, hearty chicken soup, and this Cream Of Chicken Soup Recipe truly hits all the right notes. With tender shredded chicken swimming in a luscious, velvety broth enriched by fresh vegetables and aromatic herbs, it’s a dish that warms you up from the inside out. Whether you’re craving a nourishing lunch or need a soothing dinner after a busy day, this recipe makes it so easy to bring classic, soul-soothing flavors to your table without any fuss.
Ingredients You’ll Need
Let’s start with the essentials: each ingredient here is simple but plays a crucial role in building the rich, comforting texture and flavor that define this Cream Of Chicken Soup Recipe. From the savory chicken broth to the fresh vegetables and creamy dairy components, every element adds depth and balance to the final dish.
- Chicken broth: The flavorful base that gives the soup a rich, savory foundation for all the other ingredients to shine.
- Cooked shredded chicken: Provides tender protein and heartiness that make the soup truly satisfying.
- Butter: Adds richness and helps soften the vegetables while building the roux for thickening.
- All-purpose flour: Key for creating a silky roux that thickens the soup to the perfect creamy consistency.
- Whole milk: Contributes a smooth, mild creaminess that rounds out the flavors beautifully.
- Heavy cream: Elevates the texture with indulgent richness, making the soup velvety smooth.
- Finely chopped onion: Brings subtle sweetness and aromatic depth once sautéed.
- Minced garlic: Adds a gentle punch of flavor that complements the chicken perfectly.
- Celery: Offers a fresh, crisp note and slight earthiness to the vegetable base.
- Carrot: Enhances the natural sweetness and provides a vibrant color contrast.
- Salt: Essential for seasoning and balancing all the rich flavors.
- Black pepper: Adds warmth and a little bit of spice to elevate the taste.
- Dried thyme: Infuses a subtle herbaceous aroma that pairs wonderfully with chicken.
- Dried parsley: Offers a bright, fresh herbal note to finish the soup beautifully.
How to Make Cream Of Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion, minced garlic, celery, and carrot. Cook these together until they soften and become fragrant, about 5 to 7 minutes. This step builds the aromatic base that boosts the flavor profile of your soup.
Step 2: Create the Roux
Next, stir in the all-purpose flour to the softened vegetables and cook for about one minute, stirring constantly. This forms a roux—a culinary magic trick that thickens the soup and makes it wonderfully creamy without any graininess.
Step 3: Add the Broth and Whisk
Slowly whisk in the chicken broth while stirring to prevent lumps. This ensures a smooth soup texture and begins to develop that comforting, hearty body you expect in a Cream Of Chicken Soup Recipe.
Step 4: Combine Remaining Ingredients
Now add the cooked shredded chicken, whole milk, heavy cream, dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle simmer, then let it cook for 10 to 15 minutes until the soup thickens and the flavors meld beautifully.
Step 5: Adjust and Serve
Before serving, taste your soup and adjust the seasoning as needed. For a silky smooth texture, you can blend part of the soup with an immersion blender before stirring the chicken back in. Otherwise, enjoy the slight bite and texture that the shredded chicken adds to this creamy delight.
How to Serve Cream Of Chicken Soup Recipe
Garnishes
To elevate this Cream Of Chicken Soup Recipe even more, consider garnishing with a sprinkle of freshly chopped parsley or a crack of black pepper on top. A drizzle of cream or a few crispy croutons can also add lovely texture and visual appeal.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or buttery garlic toast for dipping. A simple green salad or roasted vegetable medley can balance the richness and round out your meal with freshness and color.
Creative Ways to Present
If you want to get a bit creative, serve this soup in individual bread bowls or ramekins for a charming presentation. Adding a swirl of pesto or a sprinkle of grated sharp cheddar can also add exciting layers of flavor that surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen over time, making it a great option to prepare in advance for busy weekdays.
Freezing
You can freeze leftover Cream Of Chicken Soup Recipe in freezer-safe containers for up to 2 months. Just be mindful that the texture of the dairy may change slightly, but a good stir during reheating usually restores the creamy consistency.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Adding a splash of milk or broth while reheating can help refresh the soup’s texture and keep that satisfying creaminess intact.
FAQs
Can I use leftover rotisserie chicken for this soup?
Absolutely! Leftover rotisserie chicken is perfect for this recipe and adds convenience without sacrificing flavor. Just shred it before adding to the soup.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the milk and cream with coconut milk or a creamy nut-based milk. Use a dairy-free butter alternative for sautéing the vegetables, and you’ll still have a deliciously rich soup.
Can I add vegetables other than celery and carrots?
Definitely! Feel free to include diced potatoes, peas, or even corn. Just ensure they are cooked through during the simmering step so they blend seamlessly with the soup’s texture.
How can I make the soup thicker or thinner?
If you prefer a thicker soup, allow it to simmer a bit longer or add a bit more flour during the roux stage. For a thinner soup, simply add additional broth or milk to reach your desired consistency.
Is it possible to make this soup in a slow cooker?
Yes, you can adapt this Cream Of Chicken Soup Recipe for slow cooking by sautéing the vegetables beforehand, then combining all ingredients in the slow cooker and cooking on low for 4 to 6 hours. Add cream at the end to maintain richness.
Final Thoughts
This Cream Of Chicken Soup Recipe is a heartfelt classic that’s as comforting as a warm hug on a chilly day. Its creamy texture, fragrant herbs, and tender chicken create a bowl of pure joy you’ll want to make again and again. Give this recipe a try—I promise it will quickly become a favorite go-to in your kitchen.
Print
Cream Of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This homemade Cream of Chicken Soup is a comforting and creamy classic, perfect for warming up on chilly days. Made with tender shredded chicken, fresh vegetables, and a rich blend of milk and cream, this recipe delivers a velvety texture and balanced flavors that’s sure to please the whole family.
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free flour for a gluten-free version)
- 1 cup whole milk
- 1 cup heavy cream
Vegetables and Seasonings
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion, minced garlic, celery, and carrot. Cook until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Make Roux: Stir in the flour and cook for about one minute while stirring constantly to form a roux. This will help thicken the soup later and eliminate the raw flour taste.
- Add Broth: Slowly whisk in the chicken broth into the roux until smooth and well combined. This ensures there are no lumps in your soup base.
- Combine Ingredients: Add the cooked shredded chicken, whole milk, heavy cream, dried thyme, dried parsley, salt, and black pepper to the pot. Stir everything together thoroughly.
- Simmer Soup: Bring the mixture to a gentle simmer over medium-low heat. Cook for 10 to 15 minutes, stirring occasionally, until the soup has thickened to a creamy consistency.
- Adjust & Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve warm for a comforting meal.
Notes
- For a smoother texture, blend a portion of the soup using an immersion blender before adding the chicken.
- You can substitute half-and-half for the whole milk and heavy cream to reduce richness.
- Use gluten-free flour instead of all-purpose flour to make the soup gluten-free.
- This soup freezes well; store in an airtight container for up to 2 months.
