Cream of Chicken Soup
The ultimate comfort food, Cream of Chicken Soup is creamy, rich, and full of flavor. Perfect for a cozy night in or a quick weeknight dinner, this dish is sure to satisfy. Make it tonight and enjoy a bowl of warmth!
Equipment
- Whisk
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion finely chopped
- 1 medium Carrot diced
- 1 rib Celery diced
- 2 cloves Garlic minced
- 1/4 cup All-Purpose Flour
- 4 cups Low-Sodium Chicken Broth
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
- 1 cup Cooked Chicken Breast shredded or diced
- 1 cup Whole Milk
- Salt and Pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. As it melts, let the rich aroma fill the air, setting the stage for what’s to come.
- Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You want them to be tender and fragrant, creating a delightful base.
- Next, add the minced garlic and cook for an additional 1 minute until fragrant. The garlic will start to release its wonderful aroma, enhancing the flavor of your soup.
- Stir in the flour to coat the vegetables, cooking and stirring constantly for about 2 minutes. This step helps to create a roux, which will thicken the soup beautifully.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Alternatively, you can whisk the broth well with a whisk to ensure there are no flour lumps. Watch the soup come together as it thickens slightly.
- Add the dried thyme and bay leaf to the pot. These herbs will infuse the soup with wonderful flavors as it simmers.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, covered, stirring occasionally. This allows all the flavors to meld together beautifully.
- Stir in the shredded cooked chicken and milk. This is where the soup gets its creaminess and heartiness. Let it simmer for another 5 minutes until heated through and slightly thickened.
- Finally, remove the bay leaf and season with salt and pepper to taste. Taste it to ensure the flavors are just right, then serve warm. Enjoy!
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
- Freezing: You can freeze the soup for up to three months. Just ensure it’s cooled completely before transferring to freezer-safe containers.
- Variations: Feel free to experiment with different vegetables or herbs to make it your own.
- Serving: Pair with crusty bread or a light salad for a complete meal.
- Meal Prep: This soup is perfect for meal prep and can be made in advance for busy weeknights.