The Ultimate Guide to Cream of Chicken Soup

Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced carrots, celery, onion (and optionally the fresh herbs), and cook until the onion is transparent, stirring occasionally. Then add the crushed garlic, and cook for a minute with constant stirring, careful not to burn it.

Prepare the Roux: Add some more butter if necessary and after it melts sprinkle flour over the softened vegetables. Stir well and cook until the raw flour taste is gone.

Deglaze: Deglaze the pan with some white wine or brandy if you have it on hand. Don't worry, the alcohol will be gone in a minute.

Add Broth, Milk, and heavy cream: Slowly pour in the chicken broth while stirring constantly. Add the milk and bring the mixture to a gentle simmer and add the heavy cream too, stirring occasionally to avoid lumps.

Thicken the Soup: Let the soup simmer for 5 minutes, allowing it to thicken. Then as an optional step, you can blend it to create a more creamy consistency. And for an even better texture, you can run it through a fine strainer.

Incorporate Chicken and Seasonings: Add the shredded chicken, salt, pepper, and optional little bit of paprika. Simmer for another 10 minutes to heat the chicken and meld the flavors.

Taste and Adjust: Taste the soup and adjust seasonings as needed.