Cream of Chicken Soup
Cream of Chicken Soup is a comforting and versatile dish that has warmed hearts and homes for generations. This velvety soup is not just a staple in many kitchens but also a beloved classic that can be enjoyed on its own or as a base for various recipes.
Whether you’re seeking solace on a cold winter’s night or looking to whip up a quick meal, this creamy concoction of tender chicken, aromatic vegetables, and rich broth offers a delightful culinary experience.
The essence of Cream of Chicken Soup lies in its simplicity and adaptability. It’s an excellent choice for busy weeknights, allowing you to utilize leftover chicken or rotisserie chicken, and can be enriched with a variety of vegetables to suit your palate.
Perfect as a starter or a light meal, this soup can be paired with crusty bread, crackers, or a fresh salad. In addition, it’s a great base for casseroles, pot pies, and more, making it a fantastic addition to your recipe repertoire.
Ingredients:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced (optional, for extra creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- Juice of 1 lemon (about 2 tablespoons)
- Fresh parsley or chives, chopped, for garnish
Instructions:
Step 1: Sauté the Chicken
Heat Oil or Butter: In a large pot or Dutch oven, heat the olive oil or butter over medium heat until melted.
Cook Chicken: Add the diced chicken to the pot and season with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 2: Sauté the Vegetables
Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Carrots and Celery: Stir in the diced carrots and celery. Cook for about 5-7 minutes, until the vegetables begin to soften.
Step 3: Add Broth and Potatoes
Pour in Broth: Add the chicken broth to the pot and bring the mixture to a boil.
Add Potatoes (if using): If using, add the diced potato at this point. Reduce the heat to a simmer and cook for about 15 minutes or until the potatoes and other vegetables are tender.
Step 4: Blend the Soup
Blend for Creaminess: If you prefer a smoother texture, you can use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot.
Step 5: Add Cream and Chicken
Stir in Cream: Return the cooked chicken to the pot and stir in the heavy cream or half-and-half. Heat gently over low heat until warmed through, but do not bring to a boil.
Season: Add the lemon juice, thyme, rosemary, and adjust the seasoning with salt and black pepper to taste.
Step 6: Serve
Garnish and Enjoy: Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot with crusty bread or crackers for a hearty meal.
Chef’s Note:
Choosing Chicken: Boneless, skinless chicken breasts or thighs are ideal for this recipe, but you can also use leftover roast chicken or rotisserie chicken to save time. Simply shred the cooked chicken and add it in during the last step.
Vegetable Variations: Feel free to incorporate additional vegetables, such as peas, green beans, or corn, for added flavor and nutrition. Fresh herbs like dill or tarragon can also elevate the dish.
Dairy-Free Option: For a lighter, dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. You may need to adjust the seasoning accordingly.
Storage: Cream of Chicken Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be frozen for longer storage, but the cream may separate when thawed. Reheat gently on the stove and stir to combine before serving.
Thickening the Soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) towards the end of cooking and stir until thickened.
Nutrition Information (per serving, based on four servings):
- Calories: ~320 kcal
- Protein: 24g
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 2g
- Sugars: 3g
- Cholesterol: 80mg
- Sodium: 700mg
Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.
Tips for Perfect Cream of Chicken Soup:
Blending: If you enjoy a smooth, creamy texture, blending part of the soup is key. You can choose how much to blend based on your preference.
Chilling the Soup: This soup can be stored in the refrigerator for up to three days. It can also be frozen for longer storage, although the texture may change slightly upon reheating.
Serving Suggestions: This soup pairs well with a variety of sides. Consider serving it with a simple side salad or some homemade biscuits for a delightful meal.
Make-Ahead: You can prepare the soup up to the blending stage and refrigerate it for a day. When ready to serve, simply heat it up, stir in the cream, and adjust seasoning as needed.
Flavor Enhancements: For extra depth of flavor, consider adding a splash of white wine when sautéing the onions and garlic, allowing it to reduce before adding the broth.
Cream of Chicken Soup is a delightful way to enjoy a nourishing, hearty meal that warms the soul. Its creamy texture and rich flavors make it a beloved dish that can be enjoyed year-round. Whether you make it from scratch or customize it to your liking, this soup is sure to be a hit at your dining table! Enjoy the comforting embrace of this classic dish that brings together wholesome ingredients and simple preparation for a truly satisfying experience.
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