Cream of Chicken Soup (Printable)

A rich, velvety soup with tender chicken and vegetables, perfect for cold days.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Thickener

09 - 2 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour

→ Seasonings

11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon salt (or to taste)
14 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into the pot and cook for 2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer.
05 - Add cooked chicken, thyme, salt, and pepper. Simmer for 15 minutes until vegetables are completely tender.
06 - Reduce heat to low. Stir in whole milk and heavy cream. Heat gently for 5 minutes, taking care not to boil the soup.
07 - Stir in fresh parsley and adjust seasoning to taste. Serve hot, garnished with additional fresh parsley.

# Expert Hacks:

01 -
  • The roux technique creates restaurant level creaminess without any processed aftertaste
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for quick weekday lunches
02 -
  • Never let the soup boil after adding the dairy or it will separate and become grainy
  • The roux needs the full 2 minutes of cooking to eliminate any raw flour taste
  • Let the soup rest for 5 minutes off the heat before serving to allow flavors to marry
03 -
  • Cook your vegetables a minute longer than you think is necessary since they will not soften much in the liquid
  • Grate a tiny bit of fresh nutmeg over each bowl—it sounds unusual but it makes the creaminess pop

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