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–+ servings

Homemade Cream of Chicken Soup

A rich and creamy soup made with tender chicken, vegetables, and a velvety broth, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
Broth and Cream Base
  • 4 cups chicken broth low sodium preferred
  • 1 cup heavy cream
  • 1/2 cup milk whole or 2%
  • 1/4 cup all-purpose flour for thickening
Seasonings
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

Method
 

Prepare the Vegetables
  1. Dice the carrots, celery, and onion on a cutting board.
  2. In a large pot, add the diced vegetables and sauté over medium heat for about 5 minutes until softened.
Make the Soup Base
  1. Add the cooked chicken to the pot and stir to combine.
  2. Pour in the chicken broth and bring to a simmer.
  3. In a separate bowl, whisk together the heavy cream, milk, and flour until smooth.
  4. Slowly add the cream mixture to the pot, stirring constantly to prevent lumps.
Season and Finish
  1. Add salt, pepper, garlic powder, and thyme to the soup, stirring well.
  2. Let the soup simmer for an additional 15-20 minutes, stirring occasionally, until thickened.
  3. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gFiber: 2gSugar: 3g

Notes

This soup can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months.

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