DESCRIPTION
Learn how to make cream of chicken soup from scratch. It’s easy to make and tastes way better than store-bought. Just make sure you have some bread to dip into it, or some crackers to crack into there. Enjoy! –Christine
Ingredients
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- 4 cups unsalted chicken stock*
- 1/2 cup heavy cream**
- 2 cups diced cooked chicken
Instructions
- Add the butter to a large saucepan and heat over medium heat until melted and bubbly.
- Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the flour, salt, and pepper until well-combined. Slowly pour in the chicken stock while continuing to stir.
- Bring to a boil then reduce the heat to low.
- Add the cream and the chicken and allow to heat through. Simmer on low for 5 minutes to blend the flavors. Remove from heat and serve, or store in a covered container in the fridge for up to 3 days.
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Notes
*If you’re using salted stock or chicken broth, reduce the amount of salt in the recipe. The best thing to do would be to just add 1/4 teaspoon at the beginning and then taste it at the end and add more if needed.
**To make a lighter soup, use 1/2 cup of canned evaporated milk (fat-free or 2%) or you can use half-and-half or whole milk. Just note that if you use anything other than cream, it can curdle if it’s heated a lot, so keep it all at barely a simmer once you add it in.