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 we moved to the Isle of Man, where it can get pretty rainy.
This homemade cream of chicken soup can certainly help, and it 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 and Christmas coming up, 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 easy and nutritious, and can be made in exactly the same way.
HOW TO MAKE CREAM OF CHICKEN SOUP at home
Buying the canned cream of chicken soup might be cheap, but you’ll also get a cheap-tasting soup, so why not make it at home? It’s super easy, and it won’t cost you more than what you’d spend on the canned stuff.
- sautee the onion, then add the vegetables and stir
- add the butter and flour, and mix to avoid lumps
- in go the chicken stock and milk, and leave to simmer until the veggies are cooked, and the soup is slightly thick from the flour
- add the shredded chicken, and season to taste
And that’s that, a lovely soup ready in less than 30 minutes. You can use any vegetables you like, not just the ones I used, they cetainly give more flavour and up the nutritional value. Serve with crutons and fresh parsley, it will taste amazing!
TIPS TO MAKE THE BEST CREAMY CHICKEN SOUP
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.