Name: Homemade Cream of Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons (42g) butter; 1 cup (115g) onion, diced; 2 teaspoons (10g) minced garlic; 2 medium carrots, sliced in thick chunks (about 1-1½ cups); 2 stalks celery, diced (about ⅓ cup); 2 teaspoons (1.6g) fresh minced thyme; 1 bay leaf; 3 tablespoons (30g) flour; 1 canned evaporated milk (12 oz); 1 cup (250ml) chicken broth; 2-3 cups (135g) cooked chicken, shredded; 1 teaspoon (4g) Creole seasoning; 1 teaspoon (2g) chicken bouillon; 1 cup (150g) frozen peas; ½ teaspoon (2.5g) salt; ½ teaspoon (1g) freshly ground black pepper (more or less to taste); 2 tablespoons (8g) chopped flat-leaf parsley

Homemade Cream of Chicken Soup

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If you’re searching for a dish that embodies warmth and comfort, look no further than this Homemade Cream of Chicken Soup. This delightful recipe is a perfect blend of rich flavors and creamy texture, making it an ideal choice for busy weeknights or family gatherings. Made from scratch, it showcases the freshness of its ingredients while avoiding heavy creams and additives. In just 30 minutes, you can create a soul-soothing soup that’s sure to bring smiles to the table. Whether you’re feeling under the weather or simply craving something cozy, this soup will quickly become a go-to favorite!

Author: Sophie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Approximately 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

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3 tablespoons (42g) butter
1 cup (115g) onion, diced
2 teaspoons (10g) minced garlic
2 medium carrots, sliced in thick chunks (about 1–1½ cups)
2 stalks celery, diced (about ⅓ cup)
2 teaspoons (1.6g) fresh minced thyme
1 bay leaf
3 tablespoons (30g) flour
1 canned evaporated milk (12 oz)
1 cup (250ml) chicken broth
2–3 cups (135g) cooked chicken, shredded
1 teaspoon (4g) Creole seasoning
1 teaspoon (2g) chicken bouillon
1 cup (150g) frozen peas
½ teaspoon (2.5g) salt
½ teaspoon (1g) freshly ground black pepper (more or less to taste)
2 tablespoons (8g) chopped flat-leaf parsley

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Instructions

Sauté vegetables: In a medium pot, melt butter over medium heat. Add diced onion, minced garlic, sliced carrots, and diced celery with thyme and bay leaf. Cook for 5-6 minutes until softened.
Create roux: Sprinkle flour into the pot, stirring until blended. Gradually add evaporated milk and chicken broth while stirring continuously.
Boil: Bring the mixture to a boil, stirring until slightly thickened.
Add chicken and seasonings: Stir in shredded chicken, Creole seasoning, chicken bouillon, and peas. Season with salt and pepper to taste.
Garnish and serve: Top with fresh parsley if desired and enjoy warm with crusty bread or crackers.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 7g
Sodium: 800mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 17g
Cholesterol: 45mg

Find it online: https://savorywithsophie.com/homemade-cream-of-chicken-soup/