Homemade Cream of Chicken Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
499 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Homemade Cream of Chicken Soup
Description
Homemade Cream of Chicken Soup begins with sautéing finely diced onions in butter until softened, then stirring in flour and seasonings like poultry seasoning and thyme to form a roux. Gradually whisking in chicken broth prevents lumps and creates a smooth base. Adding dry sherry, bay leaf, chopped carrots, and celery infuses the broth with gentle herb and vegetable flavors as it simmers until tender.
Cooked, chopped chicken is stirred in along with heavy cream to enrich the soup, which is then simmered briefly before seasoning to taste with salt and pepper. The result is a creamy, hearty soup with tender chicken pieces and softened vegetables, perfect for sipping on its own or using in casseroles and other dishes that call for cream of chicken soup.
For convenience, raw chicken breasts can be gently poached in broth before shredding, adding flavor to the broth and ensuring tender chicken. Adjusting liquid quantities allows control over soup thickness, and substituting dry sherry with dry white wine is possible though optional. The soup can be garnished with parsley if desired.
Ingredients
- ¼ cup butter
- 1 onion finely diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ⅛ teaspoon thyme dried leaves
- 4 cups chicken broth
- 2 teaspoons dry sherry
- 1 bay leaf
- 2 carrot finely chopped
- 2 ribs celery finely chopped
- 2 cups chicken cooked, chopped
- 1 cup heavy whipping cream cream
- salt to taste
- black 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
- Poach raw chicken breasts in broth for 10-12 minutes to cook and flavor the broth if you don't have cooked chicken.
- Cook the flour in butter briefly before adding liquid to develop flavor and avoid pasty texture.
- Add broth gradually when whisking to achieve a smooth soup base without lumps.
- Dry sherry enhances flavor but can be substituted with dry white wine or omitted.
- Season the soup with salt and pepper after simmering to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499 | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 172mg | 57% |
| Sodium | 1060mg | 44% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 6339IU | 127% |
| Vitamin C | 21mg | 23% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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