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Homemade Cream of Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This homemade cream of chicken soup is a comforting and creamy dish made from scratch using fresh chicken, vegetables, and herbs. Searing the chicken and simmering it with carrots, onions, parsnips, and potatoes creates a rich and flavorful base. The soup is then blended with milk for a smooth texture and thickened with a cornstarch slurry, resulting in a hearty, nutritious meal perfect for chilly days.

Ingredients

Chicken

  • 3-4 boneless, skinless chicken thighs (about 8 oz total)
  • 1-2 chicken breasts (about 8 oz total)

Vegetables

  • 1 cup sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup parsnip, diced
  • 3-4 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 5 cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 cup whole milk (at room temperature)

Thickener

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Optional Garnish

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Sear the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs and breasts and sear them for 3-4 minutes on each side to lock in flavor. Once seared, set the chicken aside.
  2. Sauté Vegetables: Add diced onion, carrots, and parsnip to the same pot and cook for 5 to 6 minutes until softened. Stir in minced garlic and sauté for another 30 seconds to release its aroma.
  3. Add Potatoes, Chicken, Broth and Seasonings: Add peeled and diced Yukon Gold potatoes, the seared chicken pieces, 5 cups of chicken broth, salt, black pepper, oregano, and basil to the pot. Bring everything to a gentle boil.
  4. Simmer the Soup: Reduce the heat and simmer the soup for 20 to 25 minutes until the chicken is cooked through and the potatoes are very tender. Skim off any foam that forms on the surface during the first 5 to 10 minutes using a spoon or fine-mesh skimmer.
  5. Shred the Chicken: Remove the chicken from the pot and let it cool enough to handle. Shred the meat using two forks and set aside.
  6. Blend Soup Base: Using a slotted spoon, transfer about 2 cups of vegetables and broth to a blender. Add the whole milk and blend until completely smooth to create a creamy base.
  7. Combine and Return: Pour the blended mixture back into the pot along with the shredded chicken, combining all elements.
  8. Thicken the Soup: Whisk together cornstarch and cold water to make a slurry. Stir this into the soup and simmer for 2 to 3 minutes until the soup slightly thickens.
  9. Finish and Serve: Stir in chopped fresh parsley, taste, and adjust seasonings if necessary. Serve hot.

Notes

  • If you prefer a thicker soup, you can increase the cornstarch to 3 tablespoons.
  • Using bone-in chicken can add extra richness to the broth if simmered longer, but make sure to adjust cooking times accordingly.
  • For a lower-fat version, substitute whole milk with 2% milk or unsweetened almond milk though creaminess may be slightly reduced.
  • To make the soup gluten free, ensure the chicken broth used does not contain gluten additives.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://suerecipe.com/homemade-cream-of-chicken-soup-recipe/