Rich Cream Chicken Soup (Printable)
Rich, velvety soup with tender chicken and vegetables. Perfect comfort food for cold days.
# 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 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
→ Seasonings
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 2 tablespoons fresh parsley, chopped
# How to Prepare:
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 cook for 2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer while stirring occasionally.
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 frequently to prevent scorching. Do not allow soup to boil.
07 - Stir in fresh chopped parsley. Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with additional fresh parsley.
# Expert Advice:
01 -
- The texture comes out restaurant velvety without using any fancy techniques
- Everything happens in one pot which means minimal cleanup maximum comfort
02 -
- Never let your cream boil or it will separate and ruin that gorgeous texture
- The soup keeps thickening as it sits so you might need to add more broth when reheating
03 -
- Use a box grater to shred your chicken instead of cutting it for the most tender texture
- Warm your milk and cream slightly before adding so they incorporate faster