Go Back
Cream of Chicken Soup

Cream of Chicken Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth, preferably low-sodium
  • 2 cups cooked shredded chicken
  • 1/2 cup heavy cream
  • 1/2 tsp dried thyme
  • 1 bay leaf (optional)
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish (optional)

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion until softened, about 4 minutes, then add the garlic for 30 seconds. Sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes.
  2. Gradually whisk in the chicken broth, thyme, bay leaf, and a pinch of salt and pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  3. Remove the bay leaf. Stir in the shredded chicken and heavy cream. Warm through over low heat for about 3 minutes without boiling. Adjust seasoning to taste.
  4. Ladle the soup into bowls, top with parsley if using, and serve hot.

Notes

A 2-lb rotisserie chicken yields about 2 cups of shredded meat. For a thicker soup, increase the flour to 4 tbsp. The soup will continue to thicken as it cools, so add a splash of broth when reheating leftovers.