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
Scale
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
