Homemade Cream of Chicken Soup Recipe
Introduction
This homemade cream of chicken soup is rich, comforting, and made from scratch with simple ingredients. It’s perfect as a base for casseroles or enjoyed on its own as a hearty soup. With tender chicken and fresh vegetables, it’s a delicious way to warm up any meal.
Ingredients
- ¼ cup butter
- 1 onion (finely diced)
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ⅛ teaspoon dried thyme leaves
- 4 cups chicken broth
- 2 teaspoons dry sherry
- 1 bay leaf
- 2 carrots (finely chopped)
- 2 ribs celery (finely chopped)
- 2 cups cooked chopped chicken
- 1 cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, cook the onion in butter over medium heat until softened, about 4 minutes.
- Step 2: Add the flour, poultry seasoning, and dried thyme leaves. Cook for 1 minute more, stirring constantly.
- Step 3: Gradually stir in the chicken broth a bit at a time, whisking until the mixture is smooth after each addition.
- Step 4: Add the dry sherry, bay leaf, chopped carrots, and celery. Simmer for 12-14 minutes or until the vegetables are tender.
- Step 5: Stir in the cooked chopped chicken and heavy cream. Simmer for an additional 5 minutes to blend the flavors.
- Step 6: Remove and discard the bay leaf. Season with salt and pepper to taste.
- Step 7: Garnish with fresh parsley if desired and serve warm.
Tips & Variations
- For a thicker soup, simmer a little longer or add a cornstarch slurry before adding the cream.
- Use freshly cooked chicken or leftover roasted chicken for best flavor.
- Substitute half and half for heavy cream for a lighter version.
- Add peas or mushrooms with the carrots and celery for extra vegetables.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without alcohol?
Yes, the dry sherry adds depth of flavor but can be omitted or replaced with a splash of white grape juice or additional chicken broth.
How can I make this soup dairy-free?
Use a dairy-free butter substitute and replace heavy cream with coconut milk or another plant-based milk for a creamy texture without dairy.
Print
Homemade Cream of Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This homemade cream of chicken soup is a comforting, creamy delight made from scratch with tender chicken, fresh vegetables, and aromatic herbs. Perfect as a warming meal on its own or as a base for casseroles and other recipes, this soup combines rich creaminess and savory flavors with simple, wholesome ingredients.
Ingredients
Main Ingredients
- ¼ cup butter
- 1 onion, finely diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ⅛ teaspoon dried thyme leaves
- 4 cups chicken broth
- 2 teaspoons dry sherry
- 1 bay leaf
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 2 cups cooked chopped chicken
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- Sauté Onion: In a large pot, melt butter over medium heat and cook the finely diced onion until softened and translucent, about 4 minutes.
- Add Flour and Seasonings: Stir in the all-purpose flour along with poultry seasoning and dried thyme leaves. Continue cooking for about 1 minute to cook out the raw flour taste.
- Incorporate Broth: Gradually whisk in the chicken broth a little at a time, ensuring the mixture becomes smooth and free of lumps after each addition.
- Add Vegetables and Simmer: Stir in the dry sherry, bay leaf, chopped carrots, and celery. Let the soup simmer gently for 12 to 14 minutes until the vegetables are tender.
- Combine Chicken and Cream: Add the cooked chopped chicken and heavy whipping cream to the pot. Continue simmering the soup for an additional 5 minutes to meld flavors and heat through.
- Final Seasoning: Remove and discard the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
- Serve: Optionally garnish with fresh parsley and serve hot as a comforting main dish or starter.
Notes
- Using cooked chicken simplifies the process—rotisserie chicken or leftover roasted chicken works perfectly.
- Dry sherry adds depth and complexity but can be omitted or substituted with a splash of white wine or lemon juice if desired.
- To make the soup thicker, increase the amount of flour slightly or reduce the broth.
- For a smoother texture, blend the soup before adding chicken and cream.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cream of chicken soup, homemade chicken soup, creamy chicken soup, chicken broth soup, comfort food, easy chicken soup
