Description
This Cream of Chicken Soup is not only comforting but also packed with rich flavors and wholesome ingredients.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
For the Broth and Cream:
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup all-purpose flour (or gluten-free flour for a GF option)
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Optional Garnish:
- Fresh parsley, chopped
Instructions
1. Sauté the Vegetables
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots. Cook for 5–7 minutes until the vegetables are softened and aromatic.
- Stir in the minced garlic and cook for another 1–2 minutes, being careful not to burn it.
2. Add the Flour
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to create a roux. This will help thicken the soup.
3. Add the Broth and Simmer
- Gradually whisk in the chicken broth to avoid lumps.
- Add the thyme, rosemary, and paprika. Stir well.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–12 minutes to allow the flavors to meld.
4. Add the Chicken and Cream
- Stir in the shredded chicken and simmer for another 5 minutes to warm it through.
- Reduce the heat to low, then pour in the heavy cream and milk. Stir until the soup is creamy and heated, but do not let it boil to prevent curdling.
5. Adjust Seasonings and Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Notes
- Thicker Soup: For a thicker consistency, blend a portion of the soup using an immersion blender or regular blender before adding the chicken.
- Make It Lighter: Substitute the heavy cream with half-and-half or evaporated milk for a lighter version.
- Add-Ins: For more texture, toss in cooked rice or noodles. You can also add mushrooms or peas for extra veggies.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk if the soup thickens too much.
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg