Indulge in the cozy warmth of homemade cream of chicken soup, a dish that brings comfort to any table. This creamy, savory soup is packed with tender chicken, vegetables, and a rich broth, making it a perfect meal for chilly days. Easy to prepare and full of flavor, this recipe is sure to become a family favorite. Let’s dive into the delightful journey of crafting this delicious soup from scratch!
Ingredients
– 2 cups cooked chicken, shredded
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 cups chicken broth
– 1 cup heavy cream
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– Salt and pepper to taste
Servings and Cooking Time
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 25g fat, 15g carbohydrates, and 2g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Melt butter in a large pot over medium heat.
2. Add diced onions, carrots, and celery; sauté until softened.
3. Stir in minced garlic and cook for an additional minute.
4. Sprinkle flour over the vegetables and stir to combine.
5. Gradually whisk in chicken broth, ensuring no lumps remain.
6. Bring the mixture to a simmer, cooking for about 5 minutes.
7. Add shredded chicken and stir well.
8. Reduce heat and pour in heavy cream.
9. Season with salt and pepper to taste.
10. Simmer for an additional 10 minutes, stirring occasionally.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. For a gluten-free option, use cornstarch instead of flour to thicken the soup.
Serving and Pairings
This creamy soup pairs wonderfully with crusty bread, a fresh salad, or a light sandwich, making it a satisfying meal any time of the day.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through. This soup can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid using too much flour, which can make the soup thick.
– Don’t add the cream too early; it should be added after the broth.
– Ensure vegetables are cooked until soft for the best texture.
– Stir frequently to prevent sticking.
– Taste and adjust seasoning before serving.
Helpful Tips
– Use rotisserie chicken for a quicker prep.
– Fresh herbs like thyme or parsley add great flavor.
– For extra richness, add a splash of white wine.
– Adjust the thickness by adding more broth or cream as desired.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just ensure it’s fully cooked before shredding and adding it to the soup.
Is this soup healthy?
Homemade cream of chicken soup can be healthy, especially when using lean chicken and plenty of vegetables. Adjust the cream for a lighter version.
Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance. Just reheat gently before serving to maintain flavor and texture.
What can I use instead of chicken broth?
You can use vegetable broth or homemade stock as an alternative to chicken broth, depending on your dietary preferences.
How can I make this soup spicier?
To add heat, consider including crushed red pepper flakes or diced jalapeños when sautéing the vegetables.
Conclusion
Homemade cream of chicken soup is a delightful dish that warms the heart and satisfies the palate. Easy to make and customizable, it’s perfect for any occasion. Enjoy this comforting bowl of goodness with family and friends, and savor the flavors of home-cooked goodness.
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 medium carrots diced
- 2 stalks celery diced
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onions, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and stir to combine.
- Gradually whisk in chicken broth, ensuring no lumps remain.
- Bring the mixture to a simmer, cooking for about 5 minutes.
- Add shredded chicken and stir well.
- Reduce heat and pour in heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 10 minutes, stirring occasionally.