Description
There’s nothing quite like a steaming bowl of homemade cream of chicken soup on a cold day. Rich, velvety, and deeply comforting, this soup blends tender chicken, buttery aromatics, and silky cream into the ultimate bowl of coziness. Forget the canned stuff—this version is pure from-scratch comfort with the kind of flavor only slow simmering can create.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour (or gluten-free substitute)
- 4 cups chicken stock (preferably homemade or low-sodium)
- 2 cups cooked shredded chicken (roasted or rotisserie)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 cup heavy cream (or half-and-half)
- Salt and pepper, to taste
- Optional: ½ cup diced carrots or peas
- Optional garnish: chopped parsley or thyme leaves
Instructions
- Sauté the base: In a large pot, melt butter over medium-low heat. Add onions, celery, and a pinch of salt. Cook until softened and fragrant, about 6–7 minutes. Add garlic and cook 1 more minute.
- Build the roux: Sprinkle in flour and whisk constantly for 2 minutes, until golden and nutty.
- Add stock gradually: Pour in the chicken stock one cup at a time, whisking to avoid lumps. Bring to a gentle simmer.
- Simmer and season: Add chicken, thyme, and bay leaf. Simmer uncovered for about 15 minutes, stirring occasionally, until thickened.
- Finish with cream: Lower the heat. Slowly stir in the cream and continue to cook for 3–5 minutes, just until heated through. Do not boil. Remove bay leaf.
- Taste and serve: Adjust salt and pepper. Serve warm with fresh herbs, biscuits, or crusty bread.
Notes
- To make it gluten-free, use cornstarch or a GF flour blend instead of all-purpose flour.
- To make it dairy-free, substitute coconut cream or oat milk (texture will differ slightly).
- Add rice, noodles, or diced potatoes for a heartier variation.
- A squeeze of lemon before serving brightens the flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg