Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Homemade cream of chicken soup is a classic dish that brings comfort and warmth to any table. Creamy, savory, and perfect for chilly days, this recipe is easy to make and can be enjoyed with family and friends. Gather your ingredients and let’s dive into the delightful process of creating this heartwarming soup.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of homemade cream of chicken soup contains approximately 250 calories, 10g of fat, 15g of protein, 22g of carbohydrates, and 2g of fiber. This is for one person.
Step-by-Step Cooking Process
1. Begin by gathering all ingredients: cooked chicken, broth, cream, and vegetables.
2. In a large pot, melt butter over medium heat.
3. Add chopped onions, celery, and carrots; sauté until softened.
4. Stir in minced garlic and cook until fragrant.
5. Pour in chicken broth and bring to a simmer.
6. Add shredded cooked chicken and season with salt and pepper.
7. Gradually whisk in heavy cream for richness.
8. Allow the soup to simmer for 10 minutes.
9. Adjust seasoning to taste; add herbs like thyme or parsley.
10. Serve hot, garnished with fresh herbs.
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. For a gluten-free option, use cornstarch instead of flour to thicken the soup. Additionally, feel free to add other vegetables like peas or mushrooms.
Serving and Pairings
This creamy soup pairs wonderfully with crusty bread or a fresh salad. You can also serve it alongside grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth if it thickens too much. This soup can be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Don’t rush the sautéing of vegetables; it enhances flavor.
- Avoid boiling the soup once cream is added to prevent curdling.
- Don’t skip seasoning; taste as you go.
- Use leftover rotisserie chicken for convenience.
- Don’t overheat when reheating to maintain creaminess.
Helpful Tips
- For extra flavor, add a splash of white wine.
- Use homemade chicken broth for the best taste.
- Garnish with crispy bacon bits for added texture.
- Experiment with different herbs for unique flavors.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it will require longer cooking. Ensure it’s fully cooked before shredding.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just make sure it’s cooled completely before transferring to a freezer-safe container.
Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut milk or a dairy-free cream alternative for a delicious dairy-free version.
What can I use instead of chicken?
You can replace chicken with turkey or any cooked protein. Tofu or chickpeas are great vegetarian alternatives.
How can I thicken the soup?
If you prefer a thicker soup, you can whisk in a slurry made of cornstarch and water, or mash some of the vegetables in the soup.
Conclusion
Homemade cream of chicken soup is a delightful dish that brings comfort and satisfaction. With its creamy texture and rich flavors, it’s perfect for any meal. Whether enjoyed on its own or paired with sides, this soup is sure to become a favorite in your kitchen. Try it today and uncover the joys of homemade cooking!
Homemade Cream Of Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup onions chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 2 tablespoons butter
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onions, celery, and carrots; sauté until softened.
- Stir in minced garlic and cook until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and season with salt and pepper.
- Gradually whisk in heavy cream.
- Allow the soup to simmer for 10 minutes.
- Adjust seasoning to taste; add fresh herbs if desired.
- Serve hot, garnished with parsley.
