Cream of Chicken Soup Recipe

Cooked chicken: Shredded chicken adds protein and heartiness to the soup.

Chicken broth: Provides the base for the soup, adding depth and flavor.

Heavy cream: Adds richness and a creamy texture to the soup.

Carrots: Diced carrots add sweetness and color.

Celery: Diced celery adds a subtle crunch and flavor.

Onion: Diced onion provides a savory base for the soup.

Butter: Used to sauté the vegetables and create a roux for thickening the soup.

All-purpose flour: Helps to thicken the soup, creating a smooth and creamy consistency.

Salt: Enhances the flavors of the soup.

Pepper: Adds a touch of heat and seasoning.

When adding the flour to the butter and vegetables, make sure to cook it for the full 2 minutes to eliminate the raw flour taste and to create a smooth roux. This will help thicken the soup without any lumps.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for those avoiding meat products.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and rich flavor, making it a great dairy-free alternative.

• diced carrots - Substitute with diced sweet potatoes: Sweet potatoes add a similar sweetness and texture to the soup.

• diced celery - Substitute with diced fennel: Fennel provides a similar crunch and a slightly different but complementary flavor.

• diced onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used similarly in soups.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing vegetables.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the cream of chicken soup to cool completely before storing. This helps prevent condensation and maintains the soup's texture.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy texture.

• Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, as this can cause the heavy cream to separate.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.

• Taste and adjust the seasoning with salt and pepper before serving. The flavors may need a little boost after storage.

• Stovetop method:

  1. Pour the cream of chicken soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Once the soup is steaming and heated through, it's ready to serve.

• Microwave method:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring between each, until the soup is hot.

• Double boiler method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• Slow cooker method:

  1. Pour the cream of chicken soup into the slow cooker.
  2. Set to low heat and cover.
  3. Stir occasionally, allowing it to heat for about 1-2 hours until hot.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Large pot: Used for cooking the soup and combining all ingredients.

• Wooden spoon: Ideal for stirring the vegetables and soup to prevent sticking.

• Whisk: Essential for gradually incorporating the chicken broth into the flour mixture to avoid lumps.

• Measuring cups: Used to measure out the chicken, broth, heavy cream, and vegetables accurately.

• Knife: Necessary for dicing the carrots, celery, and onion.

• Cutting board: Provides a safe surface for chopping vegetables.

• Ladle: Useful for serving the soup into bowls.

• Measuring spoons: Needed for measuring out the butter and flour.

• Heat-resistant spatula: Helpful for scraping down the sides of the pot and ensuring even cooking.

• Serving bowls: Used to serve the finished soup.

• Soup pot lid: Helps to cover the pot while simmering to retain heat and moisture.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken.

Pre-chop vegetables: Dice carrots, celery, and onion in advance and store them in the fridge.

One-pot cooking: Use a single large pot to minimize cleanup time.

Batch cooking: Make a larger batch and freeze portions for future meals.

Ready-made broth: Use store-bought chicken broth to cut down on prep time.

Quick thickening: Mix flour with a bit of broth before adding to avoid lumps and speed up the process.