Homemade Cream of Chicken Soup
This homemade cream of chicken soup is the ultimate comfort food. Warm, creamy, and full of flavor, it’s perfect for chilly nights or whenever you need something soothing. Plus, it's healthier and customizable!
Equipment
- Large Pot
Ingredients
- 1 lb boneless skinless chicken breast cubed
- 2 tbsp butter
- 3 tbsp flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 2 stalks celery diced
- salt to taste
- pepper to taste
- 1 tsp thyme dried or fresh
- parsley for garnish (optional)
Instructions
- Cut the chicken into small, bite-sized cubes. Melt the butter over medium heat in a large pot. Add the chicken, season with salt and pepper, and cook until golden brown on all sides (about 6-8 minutes). Remove from the pot and set aside.
- In the same pot, add the diced onions, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften and become fragrant.
- Add the flour to the vegetables and stir constantly for 1-2 minutes to create a roux. Be sure to cook it long enough to avoid a raw flour taste.
- Slowly add the chicken broth while stirring constantly. Once incorporated, add the heavy cream and milk, then bring the mixture to a simmer for 5 minutes.
- Return the cooked chicken to the pot and add the thyme. Simmer for 15-20 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- For a smoother texture, blend part of the soup using an immersion blender (optional). Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to adjust the ingredients to your taste or swap out vegetables. This soup is also perfect for meal prep!