Creamy chicken soup brings shredded chicken together with onion, garlic, celery and carrots in a smooth butter and flour base. A splash of cream or milk finishes it, and parsley or croutons on top add colour and crunch.

Table of Contents

Ingredients

To prepare creamy chicken soup, you’ll need the following:

2 cups of cooked chicken, shredded or diced
1 medium onion, finely chopped
2 cloves of garlic, minced
2 stalks of celery, diced
2 medium carrots, sliced
3 tablespoons of butter
2 tablespoons of all-purpose flour
4 cups of chicken broth
1 cup of heavy cream or milk
1 teaspoon of dried thyme
Salt and pepper to taste
Optional garnish: Fresh parsley or croutons

Step-by-Step Recipe

Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the onions, garlic, celery, and carrots. Cook until softened, about 5-7 minutes.
Make the Roux:
- Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Add Broth:
- Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add Chicken and Spices:
- Stir in the shredded chicken and thyme. Let the soup simmer for 10-15 minutes to allow the flavours to meld.
Incorporate the Cream:
- Lower the heat and stir in the heavy cream or milk. Heat gently without boiling. Season with salt and pepper to taste.
Serve and Enjoy:
- Ladle the soup into bowls and garnish with fresh parsley or croutons for added flavour and texture.

Nutritional Information

Here’s a breakdown of the approximate nutritional values for one serving of creamy chicken soup (based on the above recipe, serving 4):

Calories: 250-300
Protein: 15g
Carbohydrates: 10g
Fat: 18g
Fiber: 2g
Sodium: 500-700mg (varies based on broth used)
Sugar: 3g

Tips for Customization

Make It Lighter: Use low-fat milk or a dairy-free alternative like almond milk.
Boost Vegetables: Add spinach, kale, or peas for extra nutrients.
Spice It Up: Sprinkle some paprika or add a dash of hot sauce for a kick.

Try this recipe today and enjoy the heart warming goodness of homemade creamy chicken soup!

Frequently Asked Questions

Can I use leftover cooked chicken in this soup?

Yes. The soup calls for 2 cups of cooked chicken, shredded or diced, so leftover roast or poached chicken works well. Stir it in with the thyme and let it simmer for 10 to 15 minutes so the flavours blend.

How can I make creamy chicken soup lighter?

Swap the heavy cream for low-fat milk, or use a dairy-free option such as almond milk. Add the milk over low heat and warm it gently without letting the soup boil.

How long do leftovers keep?

Cool the soup, then store it in an airtight container in the fridge for up to 3 to 4 days. Reheat it gently so the cream does not boil.

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Creamy Chicken Soup and Its Nutritional Information