Cream of Chicken Soup Recipe
This homemade cream of chicken soup recipe delivers rich, velvety texture and savory flavor in under an hour. Learn how to make this comfort food classic with simple ingredients and easy steps.
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat until it foams slightly, about 1 minute.
- Add the diced onions, carrots, and celery to the melted butter and cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic during the last minute.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture will become pasty and coat the vegetables.
- Pour in the chicken broth slowly while stirring constantly. Start with 1 cup, stir until smooth, then gradually add the remaining broth. The mixture will thicken as you stir.
- Add the chicken pieces to the pot and bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Stir in the dried thyme, salt, and pepper. Let the soup simmer for 15 to 20 minutes until the chicken cooks through completely.
- Check the chicken for doneness by cutting into a piece. It should be white throughout with an internal temperature of 165°F.
- Pour in the heavy cream and stir well. Heat the soup for another 3 to 5 minutes without letting it boil.
- Taste the soup and adjust the seasonings as needed. Remove from heat and serve hot.