Creamy Chicken Soup (Printable Version)
Rich, velvety soup with tender chicken and vegetables, ready in under an hour.
# What You'll Need:
→ Poultry
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
→ Thickener
09 - 2 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
→ Seasonings
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add chopped onion, diced celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a smooth roux base.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer while stirring continuously.
05 - Add shredded chicken breast, dried thyme, salt, and black pepper. Simmer uncovered for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Pour in whole milk and heavy cream, stirring gently to combine. Heat for 5 minutes until warmed through, taking care not to boil as dairy may separate.
07 - Stir in fresh chopped parsley. Taste and adjust seasoning if needed. Ladle hot soup into bowls and garnish with additional fresh parsley.
# Expert Tips:
01 -
- Ready in under an hour but tastes like it simmered all day
- Uses leftover chicken like a genius secret weapon
- Creamy without that heavy canned soup texture
02 -
- The roux step needs constant attention, otherwise you will get lumpy flour pockets nobody wants
- Once the cream goes in, keep the heat gentle or the soup will separate into an oily mess
03 -
- Grate your carrots instead of dicing if you have picky eaters who claim to hate vegetables
- Make a double batch and freeze half before adding the cream for instant future meals