Cream of Chicken Soup Recipe

Cooked chicken: shredded chicken adds protein and makes the soup hearty.

Carrots: diced carrots bring a slight sweetness and color.

Celery: diced celery adds a mild crunch and flavor.

Onion: diced onion gives the soup a savory base.

Chicken broth: this is the liquid base that carries all the flavors.

Heavy cream: adds creaminess and richness to the soup.

Butter: used to cook the vegetables and add flavor.

Flour: helps thicken the soup for a smooth texture.

Salt: enhances all the flavors in the soup.

Black pepper: adds a little bit of spice and depth.

One of the most helpful steps in this Cream of Chicken Soup Recipe is stirring in the flour after cooking the onions, carrots, and celery. This little trick helps make the soup thick and creamy instead of watery. Here’s how to do it right:

1. After your veggies are soft and smell delicious, sprinkle the flour evenly over them.
2. Stir it around well so the flour coats all the pieces.
3. Keep cooking and stirring for about 2 minutes. This cooks the raw taste out of the flour and helps it blend smoothly with the other ingredients.

Doing this step slowly and carefully means when you add the chicken broth, it won’t clump up. If you just dump the flour in or add the broth too fast, lumps can form, and nobody wants a lumpy soup! Stirring constantly while adding the liquid helps everything mix together perfectly.

I remember the first time I made this soup, I didn’t cook the flour long enough and ended up with a few little lumps. It was still tasty, but not as smooth as I wanted. Now, I make sure to give it those extra minutes, and it makes a big difference. Also, if you’re in a hurry, you can whisk the flour and melted butter together before adding the veggies—that’s called a roux and it’s a neat shortcut for thickening soups and sauces.

This simple step helps your soup feel rich and cozy, just like the kind you’d want on a chilly day. It’s a small move that makes a big difference!

• Cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable alternative for chicken in soups.

• Carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots, providing a comparable flavor profile in the soup.

• Celery - Substitute with fennel: Fennel offers a similar crunch and a slightly sweet, anise-like flavor that can complement the other ingredients.

• Onion - Substitute with leeks: Leeks have a milder flavor than onions but still provide a savory base for the soup.

• Chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• Heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free alternative.

• Butter - Substitute with olive oil: Olive oil can provide a similar richness and is a healthier fat option.

• Flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• Black pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat without altering the soup's appearance.

• Allow the cream of chicken soup to cool to room temperature before storing. This prevents condensation, which can lead to a watery texture.

• For short-term storage, transfer the soup into an airtight container, leaving a little space at the top to allow for expansion. Store it in the refrigerator for up to 3-4 days.

• If you're planning to freeze the soup, consider using freezer-safe containers or heavy-duty freezer bags. Lay the bags flat in the freezer for efficient storage and quicker thawing.

• When freezing, it's best to leave out the heavy cream. Dairy can sometimes separate or become grainy when frozen. Instead, add the cream when reheating the soup.

• Label your containers or bags with the date of storage. This helps in keeping track of freshness and ensures you enjoy the soup at its best quality.

• To reheat, thaw the soup in the refrigerator overnight if frozen. Once thawed, pour the soup into a pot and heat over medium-low heat, stirring occasionally.

• If you left out the heavy cream before freezing, add it during reheating. This ensures a smooth and creamy texture.

• Adjust the seasoning after reheating. Sometimes, the flavors can mellow during storage, so a pinch of salt or black pepper might be needed to bring back the zest.

• For an added touch of freshness, garnish with freshly chopped herbs like parsley or thyme just before serving.

• Stovetop Method: Pour the leftover cream of chicken soup into a saucepan. Heat over medium-low heat, stirring occasionally to ensure even heating. If the soup is too thick, add a splash of chicken broth or heavy cream to reach your desired consistency. Heat until the soup is steaming and hot, but avoid boiling to maintain the creamy texture.

• Microwave Method: Transfer the soup into a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through. If the soup seems too thick, stir in a bit of chicken broth or heavy cream.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes, stirring halfway through. Add a little chicken broth or heavy cream if needed to adjust the consistency.

• Slow Cooker Method: For a hands-off approach, pour the soup into a slow cooker. Set it on low heat and let it warm for about 1-2 hours. Stir occasionally to ensure even heating. This method is perfect for keeping the soup warm for a longer period without overcooking.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the soup over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through. This gentle method helps maintain the creamy texture without risk of curdling.

• Large pot: Used for cooking the soup, allowing enough space for all ingredients to be combined and simmered.

• Wooden spoon: Ideal for stirring the ingredients, especially when adding the flour and chicken broth to avoid lumps.

• Measuring cups: Essential for accurately measuring the chicken, carrots, celery, onion, chicken broth, and heavy cream.

• Measuring spoons: Used for measuring the precise amounts of butter, flour, salt, and black pepper.

• Knife: Necessary for dicing the carrots, celery, and onion.

• Cutting board: Provides a safe and stable surface for chopping vegetables.

• Ladle: Useful for serving the soup into bowls once it's ready.

• Whisk: Helpful for stirring the flour into the melted butter to create a smooth mixture before adding the broth.

Prep ingredients in advance: Dice carrots, celery, and onion the night before and store them in airtight containers in the fridge.

Use rotisserie chicken: Save time by using a store-bought rotisserie chicken instead of cooking and shredding your own.

Make a roux ahead: Prepare the butter and flour mixture in advance and store it in the fridge for quick use.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-measured spices: Measure out salt and black pepper beforehand to streamline cooking.