Print

Cream Of Chicken Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvety, rich, and irresistibly comforting, this Cream of Chicken Soup wraps tender chicken and soft vegetables in a silky, herb-scented broth for a cozy bowl that feels like home.

Ingredients

Scale
  • 3 tablespoons butter
  • 1 medium onion, finely diced
  • 2 stalks celery, chopped
  • 1 large carrot, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place a large pot or Dutch oven over medium heat.
  2. Melt butter, then add onion, celery, and carrot. Cook, stirring, until softened, about 5 minutes.
  3. Sprinkle in flour and stir for 2 minutes to form a smooth roux.
  4. Slowly whisk in chicken broth, stirring constantly until smooth and slightly thickened.
  5. Add shredded chicken, reduce heat, and let the soup simmer gently for 20 minutes.
  6. Stir in heavy cream, salt, pepper, and parsley, then simmer on low for 5 minutes.
  7. Ladle into bowls, garnish with extra herbs if desired, and serve warm.

Notes

  • Note: Do not boil after adding cream to prevent curdling.
  • Roast the chicken beforehand for deeper flavor.
  • Add a splash of lemon juice at the end to balance richness.
  • Thin with extra broth if needed when reheating.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add the cream after thawing for best texture if freezing.

Nutrition

Find it online: https://dishmio.com/cream-of-chicken-soup/