Chicken Cream of Chicken Soup: The Ultimate Comfort Food Recipe

Chicken Cream of Chicken Soup: Is there anything more comforting on a chilly evening than a warm, creamy bowl of soup? I think not! This isn’t just any soup; it’s a hug in a bowl, a symphony of flavors that will transport you back to childhood memories of cozy kitchens and loving hands. Forget those watery, bland canned soups – we’re talking about a homemade masterpiece that’s surprisingly easy to create.

While the exact origins of cream of chicken soup are a bit murky, creamy soups have been a staple in European cuisine for centuries. The modern version, however, likely gained popularity in the mid-20th century as convenience foods became more prevalent. But let’s be honest, nothing beats the real deal! The beauty of homemade Chicken Cream of Chicken Soup lies in its rich, velvety texture and the ability to control every ingredient, ensuring a healthy and delicious meal.

People adore this dish for so many reasons. The creamy broth is incredibly soothing, while the tender chicken and vegetables provide a satisfying and hearty meal. It’s the perfect balance of comfort and nutrition, making it a family favorite year after year. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, herbs, and spices to create a soup that’s uniquely your own. So, grab your apron and let’s get cooking! I promise, this recipe will become a staple in your kitchen.

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley, for garnish (optional)
• Salt and pepper to taste

Preparing the Chicken and Vegetables

1. First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This will help them brown nicely when we sear them.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken cubes in a single layer. Don’t overcrowd the pot, or the chicken will steam instead of sear. You might need to do this in batches.
3. Sear the chicken for about 2-3 minutes per side, until lightly browned. The chicken doesn’t need to be cooked all the way through at this point, as it will continue to cook in the soup. Remove the chicken from the pot and set aside.
4. Now, let’s tackle the vegetables. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called a mirepoix, and it’s the foundation of many great soups!
5. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base

1. Pour the chicken broth into the pot with the vegetables. Make sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor! This process is called deglazing.
2. Add the dried thyme, dried rosemary, black pepper, and salt to the pot. Stir to combine.
3. Return the seared chicken to the pot.
4. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.

Creating the Creamy Texture

1. In a small bowl, whisk together the heavy cream, all-purpose flour, and milk until smooth. This mixture is called a slurry, and it will help thicken the soup. Make sure there are no lumps!
2. Slowly pour the cream slurry into the simmering soup, stirring constantly to prevent lumps from forming.
3. Continue to simmer the soup for another 5-7 minutes, or until it has thickened to your desired consistency. If you prefer a thinner soup, use less flour in the slurry. If you want a thicker soup, use a bit more.

Adding the Finishing Touches

1. Stir in the frozen peas and cook for another 2-3 minutes, or until they are heated through.
2. Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a bit of heat.
3. Remove the pot from the heat.

Serving and Enjoying

1. Ladle the creamy chicken soup into bowls.
2. Garnish with chopped fresh parsley, if desired.
3. Serve immediately and enjoy! This soup is delicious on its own, or with a side of crusty bread for dipping.

Tips and Variations

• Make it Gluten-Free: To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Use the same amount as the original recipe.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as potatoes, mushrooms, or green beans. Just add them along with the carrots and celery.
• Use Rotisserie Chicken: If you’re short on time, you can use shredded rotisserie chicken instead of cooking the chicken breasts yourself. Just add the shredded chicken to the soup during the last 5 minutes of cooking time.
• Spice it Up: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce to the pot.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Freeze it for Later: Creamy soups don’t always freeze well due to the dairy content, which can sometimes separate upon thawing. However, you can freeze this soup if you omit the heavy cream. Add the heavy cream after thawing and reheating.
• Thickening Alternatives: If you don’t want to use flour, you can thicken the soup with a cornstarch slurry (mix cornstarch with cold water) or by pureeing a portion of the soup with an immersion blender.
• Herb Variations: Experiment with different herbs to customize the flavor of the soup. Try adding bay leaves, oregano, or marjoram. Remember to remove the bay leaves before serving.
• Broth Options: While chicken broth is the classic choice, you can also use vegetable broth or even bone broth for a richer flavor.
• Serving Suggestions: Serve this soup with a grilled cheese sandwich, a side salad, or some crackers. It’s also great as a starter for a larger meal.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 350-450 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 15-25 grams

Why This Recipe Works

This Cream of Chicken Soup recipe is a classic for a reason. It’s comforting, flavorful, and relatively easy to make. The combination of seared chicken, aromatic vegetables, and creamy broth creates a rich and satisfying soup that’s perfect for a chilly day. The use of a slurry ensures a smooth and creamy texture without being overly heavy. Plus, the recipe is versatile and can be easily customized to suit your preferences and dietary needs.

Troubleshooting Tips

• Soup is too thin: If your soup is not thick enough, you can add more of the flour slurry (mix 1 tablespoon of flour with 2 tablespoons of cold water) and simmer for a few more minutes. Alternatively, you can puree a cup of the soup with an immersion blender and return it to the pot.
• Soup is too thick: If your soup is too thick, add a little more chicken broth or milk until it reaches your desired consistency.
• Soup is bland: If your soup lacks flavor, add more salt, pepper, or herbs. You can also add a squeeze of lemon juice or a splash of white wine vinegar to brighten the flavors.
• Soup is lumpy: If your soup has lumps, it’s likely due to the flour not being properly incorporated. Use an immersion blender to smooth out the lumps, or strain the soup through a fine-mesh sieve.
• Chicken is dry: To prevent the chicken from drying out, avoid overcooking it. Sear it briefly at the beginning and then let it simmer gently in the broth.

Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Spoon or ladle

Conclusion:

This Chicken Cream of Chicken Soup isn’t just another soup recipe; it’s a hug in a bowl, a comforting classic elevated to something truly special. The rich, creamy texture, the tender chicken, and the subtle blend of seasonings create a symphony of flavors that will warm you from the inside out. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Trust me, once you try it, you’ll understand why I’m so enthusiastic!

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. It’s a fantastic base for adding your own personal touch. Feeling adventurous? Stir in some roasted vegetables like carrots, parsnips, or sweet potatoes for added sweetness and nutrients. Want to kick up the spice? A pinch of red pepper flakes or a dash of hot sauce will do the trick. For a heartier meal, consider adding cooked rice or pasta. The possibilities are truly endless!

Serving Suggestions and Variations:

* Classic Comfort: Serve it with a crusty baguette for dipping. The bread soaks up all that delicious creamy broth!
* Gourmet Twist: Garnish with a swirl of crème fraîche and a sprinkle of fresh herbs like parsley or chives.
* Kid-Friendly: Serve it with grilled cheese sandwiches for a classic and satisfying meal.
* Lighter Option: Use low-fat cream cheese and skim milk to reduce the fat content without sacrificing flavor.
* Make it Vegetarian (Almost!): While this is a Chicken Cream of Chicken Soup, you can easily adapt it. Use a high-quality vegetable broth instead of chicken broth, and add some shredded cooked jackfruit for a similar texture to chicken. It won’t be the same, but it will be a delicious and creamy vegetarian soup!

I truly believe this recipe will become a staple in your kitchen. It’s the perfect solution for a chilly evening, a quick lunch, or a comforting meal when you’re feeling under the weather. It’s also a great way to use up leftover cooked chicken, making it both delicious and economical.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a truly memorable soup experience. I’m confident that you’ll love this Chicken Cream of Chicken Soup as much as I do.

And now for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family think? Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this delicious soup. Don’t be shy – let me know what you think! Happy cooking! I am so excited for you to try this recipe!