This delicious homemade cream of chicken soup is a quick, comforting meal that’s perfect for any day. With its creamy texture, tender chicken, and fresh veggies, it’s both hearty and nutritious. You can easily make it using pantry staples and customize it with your favorite herbs for a cozy, flavorful bowl!
Ingredients Needed
- 1/2 cup (1 stick) unsalted butter
- 1 medium Spanish onion, chopped
- 2 celery stalks with leaves, chopped
- 3 medium carrots, chopped
- 1/2 cup + 1 tablespoon all-purpose flour
- 7 cups chicken broth (homemade or low-sodium canned)
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons flat-leaf parsley, chopped
How To Make Homemade Cream Of Chicken Soup
- Cook vegetables: Melt the butter in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Cover and cook, stirring occasionally, until the vegetables are soft, about 12 minutes.
- Make the roux: Stir in the flour and cook for 2 minutes, stirring constantly with a wooden spoon.
- Add broth and herbs: Slowly pour in the chicken broth while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine and add to the soup.
- Simmer the soup: Lower the heat and let the soup simmer gently for 15 minutes, stirring occasionally.
- Add chicken and cream: Stir in the diced chicken and bring the soup to a boil. Remove from heat. Whisk in the heavy cream, dry sherry, and kosher salt. Season with freshly ground black pepper to taste.
- Serve: Remove the herb bundle from the pot and discard. Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
Recipe Tips
- Chop vegetables evenly: Make sure to chop the onion, celery, and carrots into similar-sized pieces so they cook evenly and soften perfectly.
- Whisk the flour carefully: When adding flour to the butter, stir constantly to avoid lumps, which can make the soup uneven.
- Simmer gently: Keep the heat low while simmering the broth with herbs to bring out the best flavors without overcooking.
- Add cream off the heat: Stir in heavy cream after removing the pot from the heat to prevent curdling and ensure a smooth, creamy texture.
- Season in steps: Taste and season the soup with salt and pepper at the end for the perfect balance of flavors.
How To Store & Reheat Leftovers
- Refrigerate: Cool the soup to room temperature. Then, store it in a sealed container in the fridge for up to 3 days.
- Freeze: Let the soup cool down, then put it in a freezer-safe container. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheating: Warm the soup on the stove over low heat for about 5–7 minutes, stirring occasionally, until heated through. Avoid boiling to keep the creamy texture smooth.
Nutrition Fact
Serving Size: 1 cup
- Calories: 204 kcal
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 46 mg
- Sodium: 1,401 mg
- Potassium: 152 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 0.3 g
- Sugars: 4 g
- Protein: 4 g
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Homemade Cream Of Chicken Soup
Description
This delicious homemade cream of chicken soup is a quick, comforting meal that’s perfect for any day. With its creamy texture, tender chicken, and fresh veggies, it’s both hearty and nutritious. You can easily make it using pantry staples and customize it with your favorite herbs for a cozy, flavorful bowl!
Ingredients
Instructions
- Cook vegetables: Melt the butter in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Cover and cook, stirring occasionally, until the vegetables are soft, about 12 minutes.
- Make the roux: Stir in the flour and cook for 2 minutes, stirring constantly with a wooden spoon.
- Add broth and herbs: Slowly pour in the chicken broth while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine and add to the soup.
- Simmer the soup: Lower the heat and let the soup simmer gently for 15 minutes, stirring occasionally.
- Add chicken and cream: Stir in the diced chicken and bring the soup to a boil. Remove from heat. Whisk in the heavy cream, dry sherry, and kosher salt. Season with freshly ground black pepper to taste.
- Serve: Remove the herb bundle from the pot and discard. Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
Notes
- Chop vegetables evenly: Make sure to chop the onion, celery, and carrots into similar-sized pieces so they cook evenly and soften perfectly.
- Whisk the flour carefully: When adding flour to the butter, stir constantly to avoid lumps, which can make the soup uneven.
- Simmer gently: Keep the heat low while simmering the broth with herbs to bring out the best flavors without overcooking.
- Add cream off the heat: Stir in heavy cream after removing the pot from the heat to prevent curdling and ensure a smooth, creamy texture.
- Season in steps: Taste and season the soup with salt and pepper at the end for the perfect balance of flavors.
Homemade Cream Of Chicken Soup