Description
A rich and creamy homemade Cream of Chicken Soup made with tender chicken, aromatic vegetables, and a velvety blend of milk and cream. This comforting soup is perfect for cozy meals and can be easily customized to be dairy-free or gluten-free.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids and Dairy
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Chicken and Vegetables
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup finely chopped celery (optional)
- 1/2 cup finely chopped carrots (optional)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely chopped onion, celery, and carrots if using. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Cook garlic: Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to avoid burning.
- Make roux: Sprinkle in the all-purpose flour and stir continuously for 1–2 minutes, allowing it to form a roux that will thicken the soup.
- Add liquids: Slowly whisk in the low-sodium chicken broth to the roux, stirring thoroughly to prevent lumps. Then add the whole milk and heavy cream, mixing well.
- Season soup: Add salt, black pepper, dried thyme, onion powder, garlic powder, and the bay leaf. Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Add chicken & simmer: Stir in the cooked chicken, then reduce heat to low. Let the soup simmer for 10–15 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Finish and serve: Remove the bay leaf, adjust seasonings to taste, and garnish with fresh chopped parsley if desired. Serve the soup hot for a comforting meal.
Notes
- For a smoother texture, blend the soup before adding the chicken.
- To make it dairy-free, substitute with plant-based butter, broth, and milk alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
