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Cream of Chicken Soup

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Cream of Chicken Soup is rich, velvety, and deeply comforting. Made with tender chicken, fresh vegetables, and a luscious cream base, it’s the perfect cozy meal or versatile base for casseroles and pot pies.

Ingredients

  • Chicken Thighs (boneless, skinless): 1 pound – juicy, flavorful protein
  • Unsalted Butter: 4 tablespoons – creates silky roux
  • All-Purpose Flour: 1/4 cup – thickens broth smoothly
  • Onion: 1 medium (chopped) – adds sweetness and aroma
  • Carrots: 2 medium (diced) – adds color and natural sweetness
  • Celery: 2 stalks (diced) – classic soup flavor
  • Garlic: 3 cloves (minced) – savory depth
  • Chicken Broth: 4 cups – the savory base
  • Heavy Cream: 1 cup – creates creamy richness
  • Fresh Thyme: 1 teaspoon (chopped) – earthy herb lift
  • Bay Leaf: 1 – aromatic infusion
  • Salt: 1 teaspoon – balances flavors
  • Black Pepper: 1/2 teaspoon – adds warmth
  • Parsley (fresh, chopped): 2 tablespoons – garnish and freshness

Instructions

  1. Preheat Your Equipment: Melt butter in a large pot over medium heat.
  2. Combine Ingredients: Sauté onion, carrots, and celery for 5 minutes. Add garlic. Stir in flour and cook 1–2 minutes to form roux.
  3. Prepare Your Cooking Vessel: Whisk in chicken broth gradually. Add chicken thighs, thyme, bay leaf, salt, and pepper.
  4. Assemble the Dish: Simmer gently for 20 minutes until chicken is fully cooked.
  5. Cook to Perfection: Remove chicken, shred, and return to pot. Simmer 5 minutes more.
  6. Finishing Touches: Stir in cream, adjust seasoning, and remove bay leaf.
  7. Serve and Enjoy: Garnish with parsley and serve with warm bread.

Notes

  • Use chicken thighs for more flavor and tenderness.
  • Always add cream at the end to prevent curdling.
  • Add mushrooms, peas, or corn for extra flavor.
  • Use cornstarch instead of flour for a gluten-free version.

Nutrition

Find it online: https://deliceflash.com/cream-of-chicken-soup/