Warm, creamy, and utterly comforting, homemade cream of chicken soup is a classic dish that warms the soul. This recipe captures the essence of home cooking, combining tender chicken, savory vegetables, and a rich, velvety broth. Perfect for chilly days or when you’re feeling under the weather, this soup is not just a meal; it’s a hug in a bowl!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/4 cup flour
– 2 tablespoons butter
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g of protein, 15g of fat, and 40g of carbohydrates, making it a hearty and satisfying meal.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add diced onion, carrots, and celery; sauté until softened.
3. Sprinkle flour over the vegetables and stir for 2 minutes.
4. Gradually whisk in chicken broth, ensuring no lumps remain.
5. Bring the mixture to a gentle simmer.
6. Add shredded chicken and garlic powder; stir well.
7. Slowly pour in the heavy cream while stirring continuously.
8. Season with salt and pepper to taste.
9. Let the soup simmer for about 15 minutes, allowing flavors to meld.
10. Serve warm, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. If you prefer, replace chicken with turkey or use a mix of vegetables for a vegetarian option.
Serving and Pairings
This soup pairs wonderfully with crusty bread, a fresh green salad, or a simple grilled cheese sandwich, making it a complete and satisfying meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat or in the microwave. This soup can be frozen for up to 3 months; however, the texture may change upon thawing.
Cooking Mistakes
– Avoid overcooking the chicken, as it can become dry.
– Don’t skip sautéing the vegetables; it enhances flavor.
– Be careful not to add flour too quickly to avoid lumps.
– Ensure to whisk in the broth gradually to maintain a smooth texture.
– Season gradually; it’s easier to add salt than to remove it.
Helpful Tips
– Use rotisserie chicken for a quick and flavorful option.
– Experiment with herbs like thyme or rosemary for added depth.
– Adjust the thickness by varying the amount of flour and cream.
– Always taste and adjust seasonings before serving.
FAQs
Can I use frozen chicken for this recipe?
Yes, but ensure to cook it thoroughly before shredding and adding it to the soup. Increase cooking time accordingly.
Is it possible to make this soup in advance?
Absolutely! It can be made a day ahead and stored in the refrigerator. Just reheat before serving.
Can I add other vegetables?
Certainly! Peas, corn, or potatoes are great additions that complement the dish well.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños during the cooking process for an extra kick.
What bread is best to serve with this soup?
Crusty sourdough or garlic bread pairs wonderfully, soaking up the creamy broth.
Conclusion
Homemade cream of chicken soup is not just a dish; it’s a comforting experience that brings warmth to any table. With simple ingredients and an easy cooking process, you can create a delicious meal that’s perfect for sharing with family and friends. Enjoy each satisfying spoonful and savor the flavors of home!
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Sprinkle flour over the vegetables and stir for 2 minutes.
- Gradually whisk in chicken broth, ensuring no lumps remain.
- Bring the mixture to a gentle simmer.
- Add shredded chicken and garlic powder; stir well.
- Slowly pour in the heavy cream while stirring continuously.
- Season with salt and pepper to taste.
- Let the soup simmer for about 15 minutes, allowing flavors to meld.
- Serve warm, garnished with fresh herbs if desired.
