Cream of Chicken Soup (Print Version)
Rich, velvety soup with tender chicken and vegetables, perfect for cold days.
# What You Need:
→ Poultry
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
→ Thickener
09 - 2 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
→ Seasonings
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt, or to taste
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, diced celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften and onion becomes translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture should form a thick paste coating the vegetables.
04 - Gradually whisk in chicken broth, adding about 1 cup at a time and ensuring no lumps form before adding more. Bring mixture to a gentle simmer.
05 - Add shredded chicken breast, dried thyme, salt, and black pepper. Simmer covered for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Pour in whole milk and heavy cream, stirring gently to combine. Heat for 5 minutes until warmed through, taking care not to let the soup reach a boil.
07 - Stir in fresh chopped parsley. Taste and adjust salt and pepper if needed.
08 - Ladle hot soup into bowls and garnish with additional fresh parsley. Serve immediately while hot.
# Insider Tips:
01 -
- Its comfort in a bowl that actually comes together in under an hour
- The roux technique creates restaurant quality silkiness without any fancy equipment
02 -
- Never let the soup boil after adding the dairy or it can separate into an unappealing mess
- The roux needs constant whisking in the beginning or you will end up with flour lumps
03 -
- Room temperature dairy incorporates more smoothly than cold ingredients
- Leftover rotisserie chicken adds extra depth and saves so much time