Cream of Chicken Soup (Printable Version)
Rich, velvety soup with tender chicken and aromatic vegetables, perfect for cold days.
# What You'll 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
14 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften and release their aroma.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Sprinkle flour into the pot and stir constantly for 2 minutes to cook out the raw flour taste. The mixture should form a smooth paste and bubble gently.
04 - Gradually whisk in chicken broth, ensuring no lumps form as you pour. Bring the mixture to a gentle simmer while continuing to whisk.
05 - Add cooked chicken, thyme, salt, and pepper. Let the soup simmer uncovered for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Pour in milk and heavy cream, stirring gently to combine. Heat for 5 minutes until warmed through, but do not allow to boil as this may cause separation.
07 - Stir in fresh parsley and taste for seasoning, adding more salt or pepper if desired. Serve immediately in bowls, garnished with additional fresh parsley.
# Expert Hints:
01 -
- Its faster than takeout and tastes like it simmered all day even though its ready in under an hour
- The roux technique creates restaurant quality velvety texture without any fancy equipment
02 -
- Never let the soup boil after adding the dairy or it will separate and ruin that velvety texture you worked so hard to achieve
- The roux needs a full 2 minutes of cooking to eliminate any raw flour taste that would otherwise make the soup taste pasty
03 -
- Use a box grater to shred your chicken instead of cutting it into cubes for more delicate texture in every bite
- Warm your milk and cream slightly before adding them to prevent shocking the hot soup and causing separation