Cream of Chicken Soup Recipe
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There’s nothing quite like a steaming bowl of homemade cream of chicken soup on a cold day. Rich, velvety, and deeply comforting, this soup blends tender chicken, buttery aromatics, and silky cream into the ultimate bowl of coziness. Forget the canned stuff—this version is pure from-scratch comfort with the kind of flavor only slow simmering can create.
Ingredients
Instructions
Sauté the base: In a large pot, melt butter over medium-low heat. Add onions, celery, and a pinch of salt. Cook until softened and fragrant, about 6–7 minutes. Add garlic and cook 1 more minute.
Build the roux: Sprinkle in flour and whisk constantly for 2 minutes, until golden and nutty.
Add stock gradually: Pour in the chicken stock one cup at a time, whisking to avoid lumps. Bring to a gentle simmer.
Simmer and season: Add chicken, thyme, and bay leaf. Simmer uncovered for about 15 minutes, stirring occasionally, until thickened.
Finish with cream: Lower the heat. Slowly stir in the cream and continue to cook for 3–5 minutes, just until heated through. Do not boil. Remove bay leaf.
Taste and serve: Adjust salt and pepper. Serve warm with fresh herbs, biscuits, or crusty bread.
Nutrition
- Serving Size
- 4–6
- Calories
- 370 calories
- Sugar Content
- 3g
- Sodium Content
- 640mg
- Fat Content
- 25g
- Saturated Fat Content
- 14g
- Unsaturated Fat Content
- 9g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 14g
- Fiber Content
- 1g
- Protein Content
- 25g
- Cholesterol Content
- 110mg
