Creamy, rich, and utterly satisfying, homemade cream of chicken soup is a dish that warms the soul. Whether you’re looking for a way to use leftover chicken or simply craving a bowl of comfort, this recipe is here to guide you. With its velvety texture and delightful flavor, you’ll find it hard to resist a second serving. Let’s dive into this easy-to-follow recipe that brings a taste of home to your kitchen.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 medium onion, chopped
– 4 tablespoons butter
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g of fat, 25g of protein, and 5g of carbohydrates. This is for one person.
Step-by-Step Cooking Process
- Melt butter in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Stir in flour and cook for 2-3 minutes to create a roux.
- Gradually whisk in chicken broth until smooth.
- Add shredded chicken and bring to a simmer.
- Stir in heavy cream and mix well.
- Season with salt and pepper to taste.
- Let simmer for 10-15 minutes to thicken.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option. Additionally, use rotisserie chicken for convenience, or swap vegetables based on your preference.
Serving and Pairings
This soup pairs wonderfully with crusty bread, crackers, or a fresh garden salad. You can also enjoy it with a side of grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. This soup can be frozen for up to 2 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Don’t rush the sautéing of vegetables; it enhances flavor.
- Ensure the roux is cooked but not browned to avoid bitterness.
- Don’t skip seasoning; it’s essential for taste.
- Use low-sodium broth to control salt levels.
- Thicken gradually; it’s easier to add than to fix a too-thick soup.
Helpful Tips
- For a richer flavor, use homemade chicken broth.
- Experiment with herbs like thyme or rosemary for added depth.
- Consider adding potatoes for a heartier texture.
- Always taste and adjust seasoning before serving.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s fully cooked before shredding and adding to the soup. Adjust cooking time accordingly.
Is this soup gluten-free?
This soup is not gluten-free due to the all-purpose flour. You can substitute with a gluten-free flour blend.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños for a spicy kick. Adjust according to your heat preference.
What can I do with leftovers?
Leftovers can be frozen or repurposed into a casserole or served over rice or pasta for a new meal.
Conclusion
Homemade cream of chicken soup is a delightful dish that brings warmth and comfort to any table. With its rich flavors and creamy texture, it’s not only easy to make but also a family favorite. Enjoy this classic recipe and make it your own!
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup heavy cream
- 4 cups chicken broth
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion chopped
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Stir in flour and cook for 2-3 minutes to create a roux.
- Gradually whisk in chicken broth until smooth.
- Add shredded chicken and bring to a simmer.
- Stir in heavy cream and mix well.
- Season with salt and pepper to taste.
- Let simmer for 10-15 minutes to thicken.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
