Description
This creamy and comforting homemade cream of chicken soup is perfect for chilly days, offering warmth and flavor in every spoonful.
Ingredients
Scale
- 1 pound boneless chicken thighs
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- Salt and pepper to taste
Instructions
- Sauté Your Aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
- Cook the Chicken: Add the boneless chicken thighs to the pot. Cook until browned on both sides, approximately 5 minutes per side. Remove from the pot and set aside.
- Create a Roux: In the same pot, add the remaining tablespoon of butter along with flour. Stir continuously for about 2 minutes until it forms a paste-like consistency.
- Add Broth and Cream: Gradually whisk in the chicken broth while scraping up any flavorful bits stuck at the bottom. Then pour in the heavy cream, stirring until well combined.
- Shred Chicken: Once cooled slightly, shred cooked chicken thighs using two forks before returning them to the pot along with any collected juices.
- Simmer Away: Bring everything to a gentle simmer over low heat for about 15 minutes until heated through and slightly thickened. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: For a lighter version, substitute heavy cream with low-fat milk. Add spinach or other vegetables like peas for added nutrition. Blend part of the soup for an extra creamy texture before serving.