When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of creamy, flavorful soup. Our easy cream of chicken soup recipe is the perfect antidote to those cold winter days – it’s packed with rich, savory flavors, and can be whipped up in just a few minutes. Whether you’re a seasoned home cook or just starting out in the kitchen, this simple recipe will guide you through every step of the process, ensuring a delicious and satisfying meal.
This classic soup is a versatile base for countless dishes, from creamy pasta bakes to hearty casseroles. It’s also a great way to use up leftover chicken or vegetables. Best of all, it requires minimal ingredients and effort, making it an ideal choice for busy weeknights or lazy weekends.
How To Make Cream of Chicken Soup Easy
Making cream of chicken soup from scratch is surprisingly easy and requires just a handful of pantry staples. Here’s a step-by-step guide to help you create this comforting dish:
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 1 cup milk
- 1 cup cooked chicken, shredded or diced
- Salt and pepper to taste
Equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Whisk
Instructions:
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Gradually whisk in the flour, thyme, and black pepper. Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth, whisking constantly until smooth. Bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Whisk in the milk and cook until heated through.
- Stir in the cooked chicken and season with salt and pepper to taste.
Tips or Possible Variation of Cream of Chicken Soup Easy
To make a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead.
For a creamier soup, add an extra 1/4 cup of milk or cream.
To add more vegetables to this soup, stir in a cup of chopped carrots, celery, or peas along with the chicken.
This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw and heat over medium heat until warmed through.
Cream of chicken soup is a delicious and versatile dish that can be enjoyed in countless ways. Whether you’re serving it as a main course, a side dish, or a base for other recipes, this easy-to-make soup is sure to please everyone at the table.
