Cream of Chicken Soup Recipe

Chicken: Provides the main protein and heartiness to the soup.

Heavy cream: Adds richness and a creamy texture to the soup.

Chicken broth: Forms the base of the soup, adding depth of flavor.

Carrots: Adds sweetness and a slight crunch to the soup.

Celery: Provides a subtle flavor and texture.

Onion: Adds a savory depth to the soup's base.

Butter: Used to sauté the vegetables and create a roux.

Flour: Helps thicken the soup to the desired consistency.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a bit of heat and depth to the flavor profile.

When making cream of chicken soup, it's crucial to dice the onions, carrots, and celery uniformly. This ensures even cooking and a consistent texture throughout the soup. Additionally, when you melt the butter and add the flour, make sure to cook the mixture for at least a minute to eliminate the raw flour taste. Gradually adding the chicken broth while stirring constantly will help prevent lumps, resulting in a smooth and creamy base.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable substitute.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup, providing a different but still flavorful base.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots and add a slightly sweeter flavor to the soup.

• celery - Substitute with fennel: Fennel has a similar crunch and adds a subtle anise flavor, which can enhance the overall taste of the soup.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions, making them a good alternative.

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

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

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

• 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 completely before storing. This helps prevent condensation and keeps the soup fresh longer.
• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers or freezer-safe bags.
• If using freezer-safe bags, lay them flat in the freezer to save space and ensure even freezing.
• Label each container or bag with the date and contents. This helps you keep track of how long the soup has been stored.
• Store the soup in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup appears too thick, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup multiple times, as this can affect the quality and safety of the ingredients. Reheat only the portion you plan to consume.

• For stovetop reheating:

  1. Pour the cream of chicken soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking and ensure even heating.
  3. Once the soup is hot and steaming, 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 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the 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 hot and bubbling.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and heat for 1-2 hours, or until the soup is thoroughly warmed.

• For double boiler reheating:

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

• Large pot: Used to melt the butter and cook the soup ingredients together.

• Wooden spoon: Ideal for stirring the vegetables and soup to prevent sticking and ensure even cooking.

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

• Cutting board: Provides a safe and stable surface for chopping vegetables.

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

• Measuring spoons: Necessary for measuring the butter and flour.

• Whisk: Helps to stir the flour into the butter and to blend the chicken broth smoothly.

• Ladle: Useful for serving the soup into bowls.

• Bowls: For serving the finished soup.

• Tongs: Handy for handling the shredded chicken if needed.

Pre-cook the vegetables: Dice and cook the carrots, celery, and onions in advance. Store them in the fridge until needed.

Use rotisserie chicken: Save time by using a store-bought rotisserie chicken instead of cooking and shredding your own.

Make a roux ahead: Prepare the butter and flour mixture (roux) in advance and store it in the fridge.

Use pre-made broth: Opt for high-quality, store-bought chicken broth to cut down on preparation time.

Batch cooking: Double the recipe and freeze half for a quick meal later.