Cream of Chicken Soup Recipe

Chicken: Shredded cooked chicken adds protein and heartiness to the soup.

Carrots: Diced carrots provide sweetness and a slight crunch.

Celery: Diced celery adds a subtle flavor and texture.

Onion: Diced onions bring a savory depth to the soup.

Chicken broth: The base of the soup, it adds a rich, savory flavor.

Heavy cream: Adds creaminess and a luxurious texture to the soup.

Butter: Used to sauté the vegetables and create a roux for thickening.

All-purpose flour: Helps thicken the soup to the desired consistency.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a touch of heat and depth to the flavor profile.

When melting the butter over medium heat, make sure it doesn't brown. Browning the butter can add a nutty flavor, which might not be desired in this cream of chicken soup. Once the onions, carrots, and celery are added, cook them until they are just softened to maintain a slight crunch, adding texture to the soup. When stirring in the flour, ensure it is fully incorporated and cooked for the full 2 minutes to eliminate any raw flour taste. Gradually adding the chicken broth while stirring constantly will help avoid lumps and create a smooth base for the soup. Finally, when adding the heavy cream, do so slowly and stir continuously to prevent curdling.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter flavor but a similar texture to carrots when cooked.

• celery - Substitute with fennel: Fennel has a mild anise flavor and a similar crunchy texture to celery.

• onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor compared to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and is a healthier fat option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly to flour but is gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in creamy soups.

• Allow the cream of chicken soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and chicken broth will maintain their quality during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve the creamy consistency.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent the heavy cream from separating. Avoid boiling, as this can cause the cream to curdle.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• For added freshness, consider adding a splash of chicken broth or a bit more heavy cream during reheating to revive the soup's creamy texture.
• Garnish with freshly chopped parsley or a sprinkle of black pepper before serving to enhance the presentation and flavor.

• Stovetop Method:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve. Avoid boiling to prevent the cream from curdling.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally, heating until the soup is hot and creamy.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Large pot: Used to cook the soup and combine all ingredients.

• Wooden spoon: Ideal for stirring the vegetables and soup to prevent sticking and ensure even cooking.

• Knife: Essential for dicing the onions, carrots, and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Necessary for accurately measuring the chicken, vegetables, broth, and cream.

• Measuring spoons: Used to measure the butter and flour precisely.

• Whisk: Helps in stirring the flour into the butter to create a smooth mixture without lumps.

• Ladle: Useful for serving the soup into bowls.

• Bowls: Needed for serving the finished soup.

• Tongs: Handy for adding the shredded chicken to the soup.

• Peeler: Useful if you need to peel the carrots before dicing them.

Pre-cook the chicken: Use rotisserie chicken or leftover chicken to save time on cooking and shredding.

Use pre-chopped vegetables: Buy pre-diced onions, carrots, and celery from the store to cut down on prep time.

Make a roux in advance: Prepare and store the butter and flour mixture ahead of time to quickly thicken the soup.

Utilize a food processor: Quickly dice vegetables using a food processor to save time on chopping.

Batch cook and freeze: Make a large batch of chicken soup and freeze portions for quick meals later.