Cream of Chicken Soup for the Heart and Soul
Indulge in the ultimate comfort food with our Cream of Chicken Soup for the Heart and Soul—a rich, homemade classic that warms both body and spirit. Featuring tender bites of shredded chicken, a creamy broth infused with aromatic garlic and fragrant herbs, and a medley of sautéed onions, carrots, and celery, this hearty soup is made entirely from scratch. Thickened with a velvety blend of butter, flour, and heavy cream, each spoonful delivers unparalleled satisfaction. Perfect for cozy weeknight dinners, this 45-minute recipe is as nourishing as it is flavorful. Serve it with crusty bread for dipping or garnish with fresh parsley for an elegant touch. Whether you're seeking comfort on a chilly evening or a wholesome antidote to a long day, this chicken soup will truly soothe the heart and soul.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 6 cups chicken broth or stock
- 2 cups cooked chicken breast, shredded or diced
- 1 cup heavy cream
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, minced (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the shredded or diced cooked chicken, dried thyme, dried parsley, salt, and black pepper. Stir well and let simmer for 15 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Allow the soup to simmer gently for another 5 minutes, but do not let it boil.
Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 8263 mg | 359% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.8 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3007 mg | 64% | |
*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.
