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Homemade Cream Of Chicken Soup

A warm and creamy soup that combines tender chicken and colorful vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth For extra flavor, use homemade chicken broth.
  • 1 cup heavy cream Can substitute with half-and-half or whole milk, but may be less rich.
  • to taste salt and pepper
  • optional Parsley for garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion, celery, and carrots. Sauté the vegetables until they’re tender, about 5-7 minutes.
  3. Stir in the flour, cooking for about 1-2 minutes to combine fully with the vegetables.
  4. Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer.
  5. Once the soup begins to thicken, stir in the shredded chicken and heavy cream. Heat through for another 2-3 minutes.
  6. Season with salt and pepper to taste. Serve hot, garnished with parsley if desired.

Notes

For extra flavor, consider using homemade chicken broth. Avoid boiling the soup after adding the cream to prevent curdling. Store leftovers in an airtight container for up to 3 days or freeze for 2-3 months.