Description
A comforting and easy homemade cream of chicken soup recipe, perfect for weeknight dinners or as a pot pie filling. Made with simple ingredients for a rich, satisfying flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk (or half-and-half for richer soup)
- 1 1/2 cups cooked chicken, shredded or diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- 1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes.
- 2. Add minced garlic and cook for 1 minute until fragrant.
- 3. Sprinkle in flour and cook, stirring constantly, for 2 minutes to create a roux.
- 4. Gradually whisk in chicken broth, a little at a time, bringing to a simmer and cooking for 5 minutes until slightly thickened.
- 5. Reduce heat to low. Slowly whisk in milk (or half-and-half) until combined. Do not boil.
- 6. Stir in cooked chicken, thyme, and rosemary. Simmer gently for 5-10 minutes to meld flavors.
- 7. Season generously with salt and pepper to taste.
- 8. Serve hot, garnished with fresh parsley if desired.
Notes
Store cooled soup in airtight containers in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop over medium-low heat, stirring frequently. If too thick, add a splash of milk or broth. Do not boil after adding milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g