Cream of Chicken Soup : It is the ultimate comfort food, offering rich, creamy goodness with tender chunks of chicken in every bite for a hearty soup to enjoy on its own or a base for casseroles and other recipes.
Why You’ll Love This Recipe
- Flavorful and Fresh: Made with wholesome ingredients like chicken broth, cream, and aromatic vegetables, it delivers authentic flavor.
- Versatile: Perfect as a soup or as an ingredient in recipes like pot pie, pasta bakes, and casseroles.
- Customizable: Easily adaptable to suit dietary needs, from gluten-free to keto-friendly versions.
Tips and Tricks for the Best Cream of Chicken Soup
- Use High-Quality Broth: The better the broth, the richer the flavor.
- Fresh Herbs for a Burst of Flavor: Adding a sprig of fresh thyme or a handful of parsley can elevate the taste.
- Keep It Smooth: For an ultra-creamy texture, use an immersion blender before adding the chicken back.
- Control the Thickness: Adjust the consistency by adding more broth or reducing the soup for a thicker texture.
- Cook Chicken Separately: To ensure tender and moist chicken pieces, cook them separately and stir them in at the end.
Variations to Try
- Dairy-Free Cream of Chicken Soup:
- Substitute coconut milk or almond milk for the cream.
- Use olive oil instead of butter for the roux.
- Gluten-Free Version:
- Replace all-purpose flour with a gluten-free flour blend.
- Cornstarch slurry can also be used as a thickener.
- Low-Carb/Keto-Friendly:
- Skip the roux and use cream cheese or xanthan gum for thickening.
- Opt for a higher cream-to-broth ratio.
- Add Vegetables:
- Enhance nutrition with diced carrots, peas, or mushrooms.
- For extra heartiness, consider adding small chunks of potatoes.
How to Serve Cream of Chicken Soup
- As a Standalone Soup: Pair it with crusty bread or a side salad for a satisfying meal.
- Over Rice or Pasta: Serve it over cooked rice or egg noodles for a filling dinner.
- As a Sauce or Base: Use it in recipes like chicken pot pie, green bean casserole, or creamy chicken and rice bakes.
How to Store and Reheat
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating Tips:
- Reheat on the stove over medium heat, stirring occasionally to prevent curdling.
- If the soup thickens too much, add a splash of broth or cream while reheating.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! Cream of chicken soup can be prepared a day in advance. The flavors meld beautifully overnight, making it even tastier.
Can I use canned chicken or rotisserie chicken?
Yes! Canned or shredded rotisserie chicken is a convenient option. Add it during the final simmering stage.
Is cream of chicken soup gluten-free?
The traditional recipe contains flour, but you can substitute it with cornstarch or a gluten-free flour blend.
Can I freeze cream of chicken soup?
Yes, it freezes well. However, soups with dairy can sometimes separate. Stir well after reheating to restore its texture.
What can I use instead of heavy cream?
Half-and-half, milk, or plant-based cream alternatives work well, though the texture and richness may vary slightly.
Cream of Chicken Soup
Cream of Chicken Soup : It is the ultimate comfort food, offering rich, creamy goodness with tender chunks of chicken in every bite for a hearty soup to enjoy on its own or a base for casseroles and other recipes.
Ingredients
- 4 tablespoons butter
- ½ cup + 2 tablespoons flour
- 2 cups chicken broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 cup milk (whole preferred, but any works)
- 1/3 teaspoon each: celery salt, onion powder, garlic powder, salt, and pepper
Instructions
- Warm the Milk: Microwave the milk for 45 seconds to temper it—this prevents curdling and ensures a smooth texture.
- Melt butter in a saucepan over medium heat until it starts to foam (about 3 minutes).
- Gradually whisk in the flour, cooking for 3-5 minutes until it resembles wet sand.
- Remove from heat and slowly whisk in 1/3 of the chicken broth at a time.
- Stir in the bouillon, warm milk, and seasonings, whisking continuously.
Return to heat and bring to a near boil, whisking constantly until thickened. - Remove from heat immediately; the soup will continue to thicken as it cools.
- Optional, but running the mixture through a fine mesh strainer ensures the creamiest consistency.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 1755mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 7g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cream of chicken soup is more than just a comfort dish—it’s a culinary cornerstone. Whether you’re cozying up on a chilly evening or crafting an intricate casserole, this homemade version delivers unmatched taste and versatility. By following these tips, variations, and storage advice, you’ll always have a delicious meal or recipe base on hand.
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