Homemade Cream of Chicken Soup, or comfort in a bowl of soup. Healthy, nutritious and delicious, ready in well under 30 minutes, this soup makes a lovely dinner anytime of the year.
Winter is usually the best season for comfort food. It’s cold outside, pretty dark and dull, and all you need is a nice hot soup to cheer you up. Sounds familiar?
I certainly get sunshine withdrawl symptoms in winter time. And pretty much all year round, given that I live in the UK, where the sun is rarely out.
I have always loved bright sunny days and generally a hot weather, but somehow I ended up in England, from all places. Who would have said, hey?
I did get to love this country, and after the first 2-3 years when I was forever down with a nasty cold, I got used to this crazy British weather. Still miss the sun though, nearly 9 years later.
This homemade cream of chicken soup is a brilliant way to use any leftover chicken, in case you had a rather big roast. During important celebrations we tend to go crazy on cooking proper feasts, and leftovers are usually unavoidable. And what a better way than a fantastic soup to use up that cooked chicken?
With Thanksgiving just over now, there will be for sure some turkey left too, so feel free to replace the cooked chicken with leftover turkey for a delicious Cream of Turkey Soup, it’s as delicious and nutritious, and can be made in exactly the same way.
Using flour to thicken the soup, plus the milk added later will make the soup have that creamy consistency that makes this soup special. Cream of vegetable soups don’t usually need flour, since the vegetables are usually either mashed or blended and that thickens the soup.
For a gluten free version, the flour can be replaced with cornflour, just mix about a tablespoon with 2-3 tablespoons of cold eater and stir well then add it to the soup when it’s nearly ready.
You will notice that no actual cream has been added, and to be true, it’s not really needed, the milk does a brilliant job, if you use a full-fat one. I would whole-heartly recommend you go for full-fat dairy products when you cook, the low-fat/0-fat ones can’t possibly add the flavour we want.
Or at least, choose the semi-skimmed milk, but not he skimmed one. I usually joke that the skimmed milk is nothing but coloured water, since it tastes nothing like milk. But that’s entirely my opinion anyway.
If you want this soup extra rich, feel free to add cooked rice too at the same time you add the cooked chicken. I wouldn’t go for more than half a cup though, especially that there are plenty of veggies in there anyway.
So, get a bowl ready, and enjoy this Cream of Chicken Soup, it’s sheer goodness, and absolutely fantastic after a long day, be it working day, shopping day, or even just lazy day. A treat is a treat regardless.
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Homemade Cream of Chicken Soup, comfort food at its best. Healthy, nutritious and delicious, way better than the canned store-bought soups. Ready in well under 30 minutes.
- 1 cup shredded cooked chicken
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 red pepper
- 2 1/2 cups chicken stock (broth)
- 1 1/2 cups full-fat milk
- 1 1/2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp chopped parsley
- 1/8 tsp salt
- black pepper to taste
- 2 cloves of garlic
Peel and chop the onion, garlic, carrot and red pepper, and chop the celery stalk.
In a large pan, heat up the olive oil over a low to medium heat, and the onion and fry until soft, then add the rest of the vegetables and cook for a further 2-3 minutes, stiring constantly.
Add the butter and flour, and stir to combine.
Pour in the chicken stock and whisk well. The stock will start to thicken slightly because of the flour.
Leave to cook for 5 minutes, whisking from time to time, then add the milk and stir well.
Leave to cook for a further 10 minutes, until the vegetables are tender, and the soup is slightly thick and creamy.
Add the cooked chicken, season with salt and pepper, and garnish with chopped parsley.
Remove from the heat, and serve hot with cruttons.