Homemade Cream of Chicken Soup
A comforting and hearty dish perfect for weeknight dinners or holiday gatherings, featuring tender chicken and a rich, creamy broth with fresh vegetables.
Ingredients
Vegetables and Base
- 3 tablespoons butter for sautéing vegetables
- 0.5 cup onion, chopped fresh onion for flavor
- 0.5 cup celery, chopped adds freshness
- 0.5 cup carrots, chopped for sweetness and color
Soup Components
- 3 tablespoons all-purpose flour for thickening the soup
- 2 cups chicken broth homemade or high-quality store-bought
- 1 cup cooked chicken, shredded for protein
- 1 cup milk for creaminess
- salt and pepper, to taste season as desired
- optional herbs (thyme, parsley) for added flavor
Instructions
Preparation
- In a large pot, melt the butter over medium heat until shimmering.
- Add chopped onion, celery, and carrots. Stir them until they soften and become fragrant.
- Sprinkle in the flour, cooking until it forms a golden, fragrant paste.
- Gradually whisk in the chicken broth, stirring until the mixture is smooth and begins to simmer.
Cooking
- Introduce the shredded cooked chicken to the pot, gently folding it in.
- Pour in the milk, stirring until heated through and well combined.
- Season with salt and pepper as desired, and add optional herbs for extra flavor.
- Allow the soup to simmer gently for a few minutes to marry the flavors.
- Serve warm in bowls and enjoy.
Notes
For a heartier version, add diced potatoes or corn. Fresh herbs improve aroma and flavor. To store, cool and transfer to an airtight container, keeping in the fridge for up to three days or freeze for up to three months.