Description
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
- Preheat Your Equipment: Melt butter in a large pot over medium heat.
- Combine Ingredients: Sauté onion, carrots, and celery for 5 minutes. Add garlic. Stir in flour and cook 1–2 minutes to form roux.
- Prepare Your Cooking Vessel: Whisk in chicken broth gradually. Add chicken thighs, thyme, bay leaf, salt, and pepper.
- Assemble the Dish: Simmer gently for 20 minutes until chicken is fully cooked.
- Cook to Perfection: Remove chicken, shred, and return to pot. Simmer 5 minutes more.
- Finishing Touches: Stir in cream, adjust seasoning, and remove bay leaf.
- 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
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg