This Cream Of Chicken Soup Recipe is inspired by the ultimate cold-weather comfort bowl. It is a rich and velvety recipe, which calls for a classic buttery roux and tender garden vegetables. It’s a classic, foolproof recipe, ready in about 30 minutes.
Jump to RecipeCream Of Chicken Soup Recipe Ingredients
For the Soup:
- 1 tbsp olive oil
- 3.5 tbsp (50 g) unsalted butter
- 1/2 cup (75 g) all-purpose flour
- 1 garlic clove, minced
- 1/2 small brown onion, chopped
- 1 small carrot, diced
- 1/2 red bell pepper, chopped
- 1 small celery stalk, diced
- 2 cups (500 ml) low-sodium chicken broth
- 3 cups (750 ml) milk (full fat is ideal for maximum creaminess)
- 1/2 tsp salt
- 1/4 tsp each: garlic powder, onion powder, dried thyme, and black pepper
- 3/4 cup frozen peas
- 1 cup cooked chicken, shredded or diced
For Optional Croutons:
- 2 slices white bread, cubed
- Olive oil spray
- Salt (a tiny pinch)
How To Make Cream Of Chicken Soup
- Sauté the aromatics: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until they become fragrant and translucent. Toss in the diced carrot, celery, and red bell pepper. Sauté for another minute to soften the vegetables. This initial step is the secret to building a deep, savory foundation for your soup.
- Develop the roux: Add the butter to the pot and let it melt completely among the vegetables. Stir in the flour and whisk constantly for about 1 to 2 minutes. You are looking for the mixture to turn into a smooth, thick paste. Cooking the flour briefly “cooks out” the raw taste, which is a professional secret for a better-tasting cream soup.
- Incorporate liquids and flavor: While whisking continuously, slowly pour in the chicken broth. Once incorporated, add the milk in a steady stream. Stir in the garlic powder, onion powder, dried thyme, black pepper, and salt. Add the frozen peas and the cooked chicken.
- Simmer until creamy: Keep the heat on medium-low and let the soup come to a very gentle bubble. Do not allow it to reach a rolling boil, as this can cause the dairy to separate. Stir frequently for 4 to 5 minutes until the soup thickens and coats the back of a spoon. If the consistency is too thick for your liking, simply splash in a little more milk.
- Prepare the optional croutons: If you want that extra crunch, toss your bread cubes with a spray of olive oil and a pinch of salt. Place them on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 7 minutes until they are golden and crispy.
- Serve and enjoy: Ladle the thick, steaming soup into deep bowls. Top with your fresh croutons and serve immediately. This is best enjoyed with a large spoon and perhaps your hoodie hood up for maximum coziness.
Recipe Tips
- How to avoid lumps: The most effective way to ensure a smooth soup is to add the broth very slowly at first, whisking the flour paste into a slurry before adding the rest of the liquid.
- Why full-fat milk is best: While you can use any milk, full-fat (whole) milk provides a richer mouthfeel and prevents the soup from feeling “thin” or watery.
- Customizing the vegetables: Feel free to swap the peas for corn or add a handful of fresh spinach at the very end for a pop of color and extra nutrients.
- Using rotisserie chicken: A store-bought rotisserie chicken is the best way to save time; the pre-seasoned meat adds an extra layer of savory flavor to the broth.
What To Serve With Cream Of Chicken Soup?
This Cream Of Chicken Soup Recipe is a rich, velvety main dish that needs a starchy or fresh pairing! A side of Warm Garlic Bread or a Crusty Sourdough Roll is the quintessential choice for soaking up every drop of the creamy broth. For a balanced meal, a side of Honey Mustard Tossed Salad or a classic Caesar Salad adds a lovely crispness that pairs perfectly with the soft vegetables! A small serving of Roasted Brussels Sprouts or a few Roasted Potato Wedges pairs wonderfully with the herbal notes of the thyme.
How To Store Cream Of Chicken Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The soup will naturally thicken as it cools.
- Reheating: Reheat gently on the stovetop over low heat. You will likely need to whisk in an extra 1/4 cup of milk or broth to bring it back to its original creamy consistency.
- Freeze: We do not recommend freezing this soup. Cream-based soups often separate and become grainy or “broken” when thawed and reheated.
Cream Of Chicken Soup Nutrition Facts
- Calories: 310 (per serving)
- Total Fat: 18 g
- Cholesterol: 65 mg
- Sodium: 620 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Protein: 16 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but you will need to poach them in the broth for about 12 to 15 minutes before starting the roux, then shred the meat and set it aside to add back at the end.
You can increase the flour to 3/4 cup, or let the soup simmer for a few extra minutes uncovered to allow some of the moisture to evaporate.
As written, it contains all-purpose flour. To make it gluten-free, use a 1-for-1 gluten-free flour blend or use 2 tablespoons of cornstarch mixed with cold water as a thickener at the end instead of the flour roux.
Cream Of Chicken Soup Recipe
Course: SoupsCuisine: American-ComfortDifficulty: Easy4
servings10
minutes20
minutes310
kcalA classic, thick, and creamy home-style soup filled with tender chicken, garden vegetables, and bright green peas.
Ingredients
1 cup cooked chicken
3.5 tbsp butter and 1/2 cup flour
3 cups milk and 2 cups chicken broth
Carrot, onion, celery, red bell pepper, and peas
Garlic, thyme, salt, and pepper
Optional: White bread for croutons
Directions
- Sauté garlic and onion in olive oil; add carrot, celery, and pepper and cook for 1 minute.
- Melt butter in the pot, stir in flour, and whisk for 2 minutes to create a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Stir in spices, peas, and cooked chicken.
- Simmer gently on medium-low for 5 minutes until thickened.
- Optional: Bake seasoned bread cubes at 350 degrees for 7 minutes for croutons.
- Serve hot in bowls topped with croutons.
Notes
- Using a mix of butter and flour (a roux) is the best way to achieve a professional, silky thickness that won’t separate.
- Adding the milk and broth slowly while whisking is the secret to a perfectly smooth soup without any flour lumps.
- Choosing full-fat milk is the most effective way to ensure the soup feels decadent and satisfying.
