Cream of Chicken Soup
A comforting and creamy homemade chicken soup that's perfect for a chilly day.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery stalks
- 0.5 cup all-purpose flour
- 6 cups chicken broth
- 1.5 cups half-and-half
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Place chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken from the pot, reserving the cooking liquid. Once cool enough to handle, shred the chicken.
- In the same pot, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Bring the soup to a simmer, then stir in the shredded chicken, half-and-half, salt, and pepper. Cook for another 5-10 minutes, or until heated through and slightly thickened. Do not boil.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
Notes
This soup can be stored in the refrigerator for up to 3 days. For a thicker soup, you can increase the amount of flour or simmer for a longer period.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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