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
Scale
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.
