Cream of Chicken Soup Recipe

Cooked chicken: Shredded chicken adds protein and texture to the soup.

Heavy cream: Provides a rich and creamy consistency.

Chicken broth: Forms the flavorful base of the soup.

Carrots: Adds sweetness and color.

Celery: Contributes a subtle, earthy flavor.

Onions: Adds depth and aroma.

Butter: Used for sautéing the vegetables and creating a roux.

All-purpose flour: Helps thicken the soup.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

When making cream of chicken soup, it's essential to create a roux by cooking the butter and flour together. This step ensures the soup has a smooth and creamy texture. Make sure to cook the roux for at least 2 minutes to eliminate the raw flour taste. Gradually whisking in the chicken broth helps prevent lumps, resulting in a velvety consistency.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in soups.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and rich flavor, making it a good dairy-free alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option while still providing a savory base.

• chopped carrots - Substitute with chopped sweet potatoes: Sweet potatoes offer a similar sweetness and texture, adding a unique twist to the soup.

• chopped celery - Substitute with chopped fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements the soup.

• chopped onions - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions, adding depth to the soup.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to sauté vegetables and create a roux.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, making the soup gluten-free.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a lighter color in the soup.

• Allow the cream of chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and chicken broth base will stay fresh and flavorful during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy texture.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent the heavy cream from separating. Avoid boiling, as this can cause the soup to curdle.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• For an extra burst of freshness, consider adding a splash of heavy cream or a sprinkle of fresh herbs like parsley or thyme just before serving.

• For stovetop reheating:

  1. Pour the leftover cream of chicken soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and reaches a gentle simmer, it's ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second increments if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the soup is thoroughly heated.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Stir occasionally until the soup is heated through.

• For sous vide reheating:

  1. Place the leftover soup in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes, or until the soup is hot.

• Large pot: Used to cook the soup and combine all the ingredients.

• Butter knife: Used to cut and handle the butter.

• Cutting board: Provides a surface for chopping vegetables.

• Chef's knife: Essential for chopping onions, carrots, and celery.

• Measuring cups: Used to measure the chicken, heavy cream, and chicken broth accurately.

• Measuring spoons: Used to measure the salt, pepper, and flour.

• Whisk: Used to gradually whisk in the chicken broth to avoid lumps.

• Wooden spoon: Used for stirring the vegetables and soup.

• Ladle: Used to serve the hot soup into bowls.

• Bowl: Used to hold the shredded chicken before adding it to the soup.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken instead of cooking it from scratch.

Pre-chop vegetables: Chop the carrots, celery, and onions in advance and store them in the fridge to speed up the cooking process.

Use a food processor: Quickly chop your vegetables using a food processor to save time on prep work.

Make a larger batch: Double the recipe and freeze half for a quick meal later.

Use store-bought broth: Opt for store-bought chicken broth to save the time needed to make it from scratch.