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Homemade Cream of Chicken Soup

A rich and creamy homemade soup that warms the heart and satisfies the stomach, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Use leftover rotisserie chicken for quicker preparation.
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, diced
  • 4 cups chicken broth Vegetable broth can be used as an alternative.
  • 1 cup heavy cream Can substitute with half and half for a lighter version.
  • 1/4 cup flour Use cornstarch or gluten-free flour for a gluten-free version.
  • Salt and pepper to taste
  • 2 tablespoons butter

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion, celery, and carrots to the pot, sautéing until the vegetables are tender, about 5-7 minutes.
  3. Stir in the flour, cooking for about a minute to create a roux.
  4. Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming.
  5. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to thicken.
  6. Add the cooked chicken and heavy cream, heating through but not boiling.
  7. Season the soup with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

For enhanced flavor, experiment with herbs or add garlic along with the vegetables. Store leftovers in airtight containers and refrigerate for up to 3-4 days or freeze for up to three months.