Cream of Chicken Soup (Printable)

Rich, velvety soup with tender chicken and vegetables. Perfect comfort food for cold days.

# Ingredient List:

→ 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:

01 - Melt butter in a large pot over medium heat. Add chopped onion, 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 brown the garlic.
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 the mixture to a gentle simmer while stirring frequently.
05 - Add cooked chicken, dried thyme, salt, and black pepper. Simmer uncovered for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream. Heat gently for 5 minutes, stirring occasionally. Do not allow the soup to boil.
07 - Stir in fresh parsley and adjust seasoning to taste. Ladle into bowls and garnish with additional parsley if desired.

# Expert Tips:

01 -
  • The velvety texture comes from making your own roux instead of relying on canned soup shortcuts
  • Its endlessly adaptable and freezes beautifully for those nights when cooking feels impossible
02 -
  • Never let the soup boil after adding the dairy or the cream can separate and ruin the texture
  • The roux needs to cook for the full 2 minutes or your soup will taste like raw flour
03 -
  • Cut your vegetables into uniform small dice so they cook evenly and are easy to eat
  • If the soup seems too thick after refrigeration, thin it with a splash of broth when reheating

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