Cream of Chicken Soup
Creamy, comforting, and loaded with hearty flavor, this homemade Cream of Chicken Soup is the ultimate bowl of soul-soothing goodness. Perfectly combining tender shredded chicken, fresh carrots, celery, and onions, this rich and velvety soup is thickened with a touch of flour and elevated with a splash of luxurious heavy cream. Infused with fragrant herbs like thyme and parsley, this easy-to-make recipe is an upgrade from the canned version, boasting wholesome ingredients and bold flavors. Ready in just 45 minutes, it’s an ideal choice for a cozy family dinner or a decadent starter course. Serve it alongside crusty bread or a crisp side salad for a full, satisfying meal. Perfect for "comfort food," "homemade soups," and "easy chicken recipes" searches, this Cream of Chicken Soup is a must-try for soup lovers.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 1 third cup All-purpose flour
- 6 cups Chicken broth
- 2 cups Cooked chicken breast, shredded or diced
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter and olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
Sprinkle the flour over the vegetables, stirring constantly, and let it cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps, and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and let the soup simmer for 10-12 minutes until the vegetables are tender and the broth thickens slightly.
Add the cooked chicken to the pot and stir to combine. Cook for another 5 minutes to heat the chicken through.
Pour in the heavy cream and stir to incorporate. Add salt, pepper, and fresh thyme.
Taste and adjust the seasoning as needed.
Remove the pot from heat. Serve the soup hot and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
