Homemade Cream of Chicken Soup
Servings 4
Fresh and flavorful soup loaded with veggies and chicken in a creamy, seasoned broth!
Ingredients
- ¼ cup butter
- 1 onion finely diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ⅛ teaspoon dried thyme leaves
- 4 cups chicken broth
- 2 teaspoons dry sherry
- 1 bay leaf
- 2 carrots finely chopped
- 2 ribs celery finely chopped
- 2 cups cooked chopped chicken
- 1 cup heavy whipping cream cream
- salt and pepper to taste
Instructions
- In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.
- Add flour and seasonings and cook 1 minute more.
- Stir in broth a bit at a time, whisking until smooth after each addition.
- Add sherry, bay leaf, carrot, and celery, simmer 12-14 minutes or until vegetables are soft.
- Add chicken and cream. Simmer 5 minutes more.
- Discard bay leaf, season with salt and pepper to taste.
- Garnish with parsley if desired and serve.
Notes
No Cooked Chicken? If you don't have cooked chicken, add 2 medium (5-7 oz each) boneless skinless chicken breasts to 4 cups of chicken broth in a small saucepan (add a sprinkle of herbs if you'd like). Bring it to a gentle simmer over medium-low heat for 10-12 minutes and remove it from the broth. Cool and shred or chop. This also adds extra flavor to the broth!
- When adding the flour, let it cook for a few minutes before adding liquid.
- Start adding liquid a bit at a time to thicken the soup. It will be thick and pasty at first, continue stirring until smooth after each addition.
- Sherry can be substituted with dry white wine. You can leave it out if you'd like but it does enhance the flavor.
Nutrition Information
Calories: 499, Carbohydrates: 16g, Protein: 26g, Fat: 37g, Saturated Fat: 22g, Cholesterol: 172mg, Sodium: 1060mg, Potassium: 561mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6339IU, Vitamin C: 21mg, Calcium: 83mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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