Cream of Chicken Soup (Print Version)

Rich, velvety soup with tender chicken and vegetables perfect for cold days

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped plus extra for garnish

→ Liquids

07 - 4 cups chicken broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Thickener

10 - 2 tablespoons unsalted butter
11 - 3 tablespoons all-purpose flour

→ Seasonings

12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon salt or to taste

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion, diced celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a smooth roux.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer while stirring.
05 - Add cooked chicken, dried thyme, salt, and black pepper. Simmer for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream. Heat gently for 5 minutes, ensuring soup does not come to a boil to prevent curdling.
07 - Stir in fresh parsley and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour using leftover chicken or a rotisserie bird from the store
  • The roux technique creates restaurant level creaminess without any fancy culinary training
  • This is the kind of soup that actually keeps you full for hours, not just a light starter
02 -
  • Never let cream soups boil vigorously after adding dairy, it can separate into an unappealing grainy texture
  • The roux needs at least 2 minutes of cooking to lose its raw flour taste
  • If soup is too thick tomorrow, add more broth rather than water
03 -
  • Use an immersion blender if you want a completely smooth texture, blending about half the soup
  • Cook your vegetables a little longer than you think necessary before adding broth
  • Warm your milk and cream slightly before adding to prevent shocking the soup

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