Description
This homemade Cream of Chicken Soup recipe delivers comforting, velvety soup in just 30 minutes using simple ingredients you likely have on hand. Enjoy it as a cozy meal, or use it as a flavorful base for casseroles and pot pies.
Ingredients
Units
Scale
For the Soup Base
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or diced
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper (more to taste)
- 1/2 teaspoon salt (or to taste)
- Optional: 1/4 teaspoon paprika
For Serving (Optional)
- Fresh parsley, chopped
- Crusty bread
Instructions
- Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes, allowing the flour to cook but not brown. This step helps thicken the soup and eliminates any raw flour taste.
- Add the Liquids: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until it thickens slightly.
- Stir in Chicken & Dairy: Add the shredded or diced cooked chicken, then pour in the milk and heavy cream. Stir well to blend, and continue to simmer over low heat for 10-15 minutes, stirring occasionally.
- Season the Soup: Mix in the thyme, parsley, black pepper, salt, and optional paprika. Taste and adjust the seasonings as needed.
- Finish and Serve: Once the soup is hot and thickened to your liking (it should coat the back of a spoon), ladle into bowls. Garnish with fresh parsley if desired, and serve with crusty bread.
Notes
- Use rotisserie chicken for a quick shortcut, or poach chicken breasts just for this recipe.
- For a thinner soup, reduce the amount of flour or increase the broth.
- Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of broth if needed.
- You can freeze the soup, but the texture may change slightly upon reheating due to the dairy.
- Add vegetables like carrots, celery, or peas for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 90mg
