Savor the comforting flavors of homemade cream of chicken soup, a classic dish that warms the soul. This creamy, rich soup is perfect for chilly nights or when you’re feeling under the weather. With tender chicken, hearty vegetables, and a velvety broth, it’s a simple yet satisfying meal that can be made in no time. Whether served as a starter or a main course, this soup is sure to please everyone at the table.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup chicken broth
– 1 cup heavy cream
– 1 onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 320, Protein: 20g, Carbohydrates: 10g, Fat: 24g. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the onion, carrots, and celery in a bit of olive oil until softened.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the shredded chicken and dried thyme.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce the heat and add the heavy cream.
6. Season with salt and pepper to taste.
7. Allow the soup to simmer for another 10-15 minutes.
8. Use an immersion blender for a smoother consistency if desired.
9. Taste and adjust seasoning as necessary.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with half-and-half or whole milk for a lighter version. For a gluten-free option, ensure that your chicken broth is certified gluten-free.
Serving and Pairings
This homemade cream of chicken soup pairs wonderfully with crusty bread, crackers, or a simple green salad. It also makes an excellent base for a hearty casserole.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat. This soup can also be frozen for up to 3 months; just be sure to leave a bit of space in the container for expansion.
Cooking Mistakes
– Overcooking the chicken can make it dry.
– Adding too much salt at once can overpower the dish.
– Not sautéing the vegetables long enough can affect the flavor.
– Using low-quality broth can impact the final taste.
– Forgetting to taste and adjust seasoning can lead to bland soup.
Helpful Tips
– Use rotisserie chicken for a quicker option.
– Add in your favorite vegetables for extra nutrition.
– If you prefer a thicker soup, blend a portion of it.
– Make it a day ahead for even better flavors the next day.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to cook it thoroughly before shredding it into the soup. You may need to adjust the cooking time accordingly.
Is this soup suitable for freezing?
Absolutely! Homemade cream of chicken soup can be frozen for up to three months. Just make sure to store it in an airtight container.
Can I make this soup ahead of time?
Yes, this soup can be prepared in advance. Just reheat it gently on the stove before serving, and it may taste even better the next day!
What can I serve with this soup?
This soup pairs beautifully with crusty bread, crackers, or a light salad. It can also be served as a starter before a main meal.
How can I make it healthier?
You can use low-fat cream or milk and add more vegetables like spinach or broccoli for added nutrition without sacrificing flavor.
Conclusion
Homemade cream of chicken soup is a delicious and comforting dish that brings warmth to any table. With simple ingredients and easy preparation, it’s a perfect meal for busy days or cozy nights. Enjoy this classic recipe, and don’t hesitate to get creative with your own touches!
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the onion, carrots, and celery in olive oil until softened.
- Add minced garlic and cook for an additional minute.
- Stir in shredded chicken and dried thyme.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and add heavy cream.
- Season with salt and pepper to taste.
- Allow the soup to simmer for another 10-15 minutes.
- Use an immersion blender for a smoother consistency if desired.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Nutrition
