Cream of chicken soup is a timeless comfort food that warms the soul and tantalizes the taste buds with its creamy richness. Rediscover the joy of this classic dish with a homemade version that elevates it to a level beyond anything you’ve ever experienced from a can.
Rediscovering A Culinary Journey
I first discovered the mouthwatering delight of homemade cream of chicken soup years ago during a summer trip to Martha’s Vineyard. After spotting it on several restaurant menus, my curiosity got the better of me, and I decided to give it a try. Little did I know that this would forever change my perspective on what chicken soup could be. It was far superior to the canned version I had grown up with, even during a sweltering summer heatwave!
A Flavorful Exploration of Cream of Chicken Soup
As my travels continued, I encountered variations of this creamy soup on menus across different restaurants. Each bowl was a delicious surprise, but that first taste on Martha’s Vineyard remained etched in my memory. Fast forward a few years, and while I may not see cream of chicken soup on menus as frequently, its vegetable-heavy relative, Chicken Pot Pie Soup, has taken the spotlight. No offense to its cousin, but I genuinely believe it’s time for this soup to make a comeback!
Cream of Chicken Soup: A Comforting Classic
This rich and creamy soup is perfect for those chilly fall and winter nights or even on cool summer days. The comforting nature of cream of chicken soup makes it a favorite for all seasons. My rendition closely mirrors that unforgettable bowl I savored years ago. With a thick and creamy base filled with chunks of chicken and the perfect blend of vegetables, this dish embodies warmth and satisfaction.
A Note for Dietary Needs
For those who need to accommodate dietary restrictions, this recipe can easily be adapted to be gluten-free. I include simple instructions to make this adjustment, ensuring that everyone can enjoy the comforting goodness without compromise.
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Cream of Chicken Soup
Ingredients
- 3 tablespoons butter
- 5 tablespoons all-purpose flour (for gluten-free, see note below)
- 2 cups chicken stock
- ½ cup half-and-half (see note below)
- ¼ cup heavy cream
- 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon cooking sherry
- 2 cups rotisserie chicken
- ½ cup onions, chopped
- 2 large carrots, cut into round slices
- 2 stalks of celery, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- 1 green onion, sliced
Instructions
- In a small saucepan, place the onions, carrots, and celery, along with a small amount of water or chicken stock, so that the vegetables are submerged. Place a fitted lid on the pan and cook on medium heat for 10 minutes or until the vegetables are tender. Drain and set aside.
- Pick the meat from the chicken and cut it into small chunks.
- In a medium saucepan, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture begins to brown.
- Whisk in the chicken stock, half-and-half, and cream to the butter and flour mixture. Mix well and stir until smooth without lumps. Stir in the bouillon, pepper, and salt.
- Add the vegetables and chicken. Stir.
- Stir in the sherry. Heat until piping hot
- Garnish with parsley and green onion. Add extra salt to taste if needed