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why make this recipe

Cream of Chicken Soup is a comforting and hearty dish that warms you up on cold days. It’s easy to make and uses simple ingredients that you might already have in your kitchen. This soup is creamy, flavorful, and perfect for lunch or dinner. Plus, it can easily be paired with bread or crackers for a complete meal.

how to make Cream of Chicken Soup

Ingredients :

1 pound boneless, skinless chicken thighs
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon fresh thyme, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Directions :

Melt butter in a large pot over medium heat.
Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for another minute.
Stir in flour and cook for 1–2 minutes to form a roux.
Whisk in chicken broth gradually. Add chicken thighs, thyme, bay leaf, salt, and pepper.
Simmer gently for 20 minutes until chicken is fully cooked.
Remove chicken, shred it, and return it to the pot. Simmer for 5 minutes more.
Stir in cream, adjust seasoning, and remove the bay leaf.
Garnish with parsley and serve with warm bread.

how to serve Cream of Chicken Soup

You can serve Cream of Chicken Soup hot in bowls. Garnish with fresh parsley for a pop of color. This soup pairs nicely with warm bread, crackers, or a side salad. It’s a great meal on its own or as an appetizer.

how to store Cream of Chicken Soup

To store Cream of Chicken Soup, let it cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup can expand when frozen.

tips to make Cream of Chicken Soup

Use fresh herbs for better flavor.
Adjust the thickness by adding more or less chicken broth or cream.
For added nutrition, toss in some spinach or peas just before serving.
If you like a thicker soup, let it simmer a bit longer to reduce.

variation

For a different flavor, try adding mushrooms or fresh corn. You can also swap chicken thighs for chicken breasts if you prefer a leaner option. If you want a spicier version, add a pinch of red pepper flakes to the pot.

FAQs

Q: Can I use leftover chicken?
A: Yes, leftover chicken works well. Add it in the last few minutes of cooking to heat through.

Q: Is there a gluten-free version?
A: Yes! You can use gluten-free flour or cornstarch instead of all-purpose flour for the roux.

Q: Can I make this soup dairy-free?
A: Absolutely! Use coconut milk or almond milk in place of heavy cream.

Cream of Chicken Soup

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Author: harper-elise
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty cream of chicken soup perfect for warming up on cold days.

Instructions

Melt butter in a large pot over medium heat.
Sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for another minute.
Stir in flour and cook for 1–2 minutes to form a roux.
Whisk in chicken broth gradually. Add chicken thighs, thyme, bay leaf, salt, and pepper.
Simmer gently for 20 minutes until chicken is fully cooked.
Remove chicken, shred it, and return it to the pot. Simmer for 5 minutes more.
Stir in cream, adjust seasoning, and remove the bay leaf.
Garnish with parsley and serve with warm bread.