Looking for a comforting bowl of soup to soothe your soul? Homemade cream of chicken soup is the perfect solution! This rich and creamy dish combines tender chicken, aromatic vegetables, and a velvety broth that warms you from the inside out. Ideal for chilly days or as a comforting meal after a long day, this recipe is sure to become a family favorite. Let’s dive into the delicious world of homemade soup!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/4 cup flour
– 2 tablespoons butter
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 20g
– Carbohydrates: 15g
– Fat: 25g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté until softened.
3. Sprinkle the flour over the vegetables and stir to combine, cooking for 2 minutes.
4. Gradually whisk in the chicken broth, ensuring no lumps remain.
5. Bring the mixture to a gentle boil, then reduce heat to simmer.
6. Add the shredded chicken and garlic powder; stir well.
7. Pour in the heavy cream, stirring until the soup is creamy.
8. Season with salt and pepper to taste.
9. Let the soup simmer for an additional 10 minutes.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version or use dairy-free cream for a dairy-free option. Additionally, any leftover rotisserie chicken works well in this recipe for added convenience.
Serving and Pairings
This delicious soup pairs beautifully with crusty bread, a fresh green salad, or even a light sandwich for a complete meal. Enjoy it as a starter or a main dish!
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens. The soup can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Don’t rush the sautéing process; allowing veggies to soften enhances flavor.
- Be careful not to overboil after adding the cream to prevent curdling.
- Adjust seasoning gradually to avoid over-salting.
- Use freshly cooked chicken for the best texture.
- Don’t skip the flour; it thickens the soup beautifully.
- Allow the soup to simmer for flavors to meld; patience pays off!
Helpful Tips
- Use homemade broth for richer flavor.
- Experiment with herbs like thyme or rosemary for added depth.
- For a thicker soup, blend a portion and return it to the pot.
- Serve with a sprinkle of fresh parsley for color and freshness.
FAQs
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator or freezer. Just ensure it’s cooled before storing.
What can I substitute for chicken?
You can use turkey or even tofu for a vegetarian option. Adjust cooking times accordingly.
Is this soup gluten-free?
No, this soup contains flour. To make it gluten-free, use a gluten-free flour substitute.
Can I add more vegetables?
Absolutely! Feel free to add peas, corn, or bell peppers for added nutrition and flavor.
How can I make it spicier?
Add a pinch of red pepper flakes or some diced jalapeños for a kick!
Conclusion
Homemade cream of chicken soup is not just a dish; it’s a warm hug in a bowl! With its creamy texture and savory flavors, it’s perfect for any occasion. Whether you’re enjoying it on a cold day or serving it to loved ones, this recipe will surely bring comfort and joy to your table.
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots. Sauté until softened.
- Sprinkle the flour over the vegetables and stir to combine, cooking for 2 minutes.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Bring the mixture to a gentle boil, then reduce heat to simmer.
- Add the shredded chicken and garlic powder; stir well.
- Pour in the heavy cream, stirring until the soup is creamy.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 10 minutes.
- Serve hot, garnished with fresh herbs if desired.
