Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This homemade cream of chicken soup will envelop you in its rich flavors and creamy texture. Using fresh ingredients, you can create a dish that not only satisfies your hunger but also warms your heart. Whether served as a starter or a main course, this soup is a timeless favorite sure to please everyone at the table.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup onion, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/4 cup flour
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh herbs (parsley or thyme) for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): approximately 320 calories, 15g protein, 25g fat, 10g carbohydrates, and 2g fiber. This analysis is based on a single serving of the soup.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
3. Season with salt and pepper.
4. Add chicken breasts and pour in chicken broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove chicken, shred it, and set aside.
7. In a separate bowl, whisk flour with a bit of cream to create a slurry.
8. Slowly stir in remaining cream and slurry into the pot.
9. Cook until the soup thickens (about 5-7 minutes).
10. Stir in shredded chicken and adjust seasoning as desired.
Alternative Ingredients
If you’re looking for lighter options, you can substitute heavy cream with half-and-half or milk. Additionally, using rotisserie chicken can save cooking time while still maintaining flavor.
Serving and Pairings
This creamy chicken soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a light pasta dish.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Avoid overcooking the chicken, which can make it dry.
– Don’t skip the flour slurry, as it helps thicken the soup.
– Use low-sodium broth to control saltiness.
– Stir often to prevent sticking at the bottom.
– Adjust cream based on desired richness.
Helpful Tips
– Use fresh herbs for a more vibrant flavor.
– Consider adding garlic for additional depth.
– Experiment with different vegetables like peas or corn.
– Taste and adjust seasoning as needed.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup in advance. Just store it in the refrigerator and reheat it when ready to serve.
Is it possible to make this soup gluten-free?
Absolutely! Substitute the flour with cornstarch mixed with water or a gluten-free flour blend.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure to cook it thoroughly and increase the cooking time by about 10 minutes.
What can I add for extra flavor?
For extra flavor, consider adding a splash of lemon juice or some Worcestershire sauce to enhance the soup’s depth.
How can I thicken the soup further?
If you want a thicker consistency, you can add more flour slurry or blend a portion of the soup and mix it back in.
Conclusion
Homemade cream of chicken soup is a comforting dish that brings warmth and satisfaction in every spoonful. With simple ingredients and easy preparation, it’s an excellent choice for a cozy meal. Enjoy the creamy goodness and customize it to your liking for a family favorite that will always be in your recipe rotation.
Homemade Cream Of Chicken Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
- Season with salt and pepper.
- Add chicken breasts and pour in chicken broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove chicken, shred it, and set aside.
- In a separate bowl, whisk flour with a bit of cream to create a slurry.
- Slowly stir in remaining cream and slurry into the pot.
- Cook until the soup thickens (about 5-7 minutes).
- Stir in shredded chicken and adjust seasoning as desired.