Homemade cream of chicken soup has layers of intensely yummy flavor and a creamy velvety texture that’ll fill you with a warm fervent glow.
Course Chicken Dinner, Soup
Cuisine American
Keyword Cream Of Chicken Soup, Cream Of Chicken Soup Recipe, How Do I Make Cream Of Chicken Soup, How To Make Cream Of Chicken Soup
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4- 6 servings
Calories 564kcal
Author Kathleen
Ingredients
1/2cup unsalted butter
1 medium yellow onion,diced
2clovesgarlic,minced
2stockscelery,diced
4carrots,peeled and diced
1/2cup all-purpose flour
6-8cupslow sodium chicken broth
1heaping tablespoonchicken flavor Better Than Bouillon
4sprigsfresh thyme
1dried bay leaf
1/2teaspoonsalt
1/4teaspoonblack pepper
frozen peas,thawed
3cupscooked chicken,cut into 1/2 inch cubes
1-2cupsheavy cream
2teaspoonsdry sherry
Garnish (optional);
oyster crackers
fresh parsley,chopped
fresh thyme,chopped
Instructions
In a large pot, over medium-low heat, add butter and saute the onions, garlic, celery, and carrots stirring often, until onions are translucent about 10-12 minutes.
Sprinkle vegetables with flour and cook over medium heat, stirring often, for 1-2 minutes.
Remove pot from heat and slowly whisk in broth until smooth.
Return pot to heat, add chicken broth, Better Than Bouillon, thyme, bay leaf, salt, black pepper bring to a boil, then immediately reduce heat and simmer, uncovered, for 15-20 minutes.
Mix in peas and chicken and simmer until heated through about 7-8 minutes. Remove and discard thyme stems and bay leaf. Whisk in heavy cream and sherry. Adjust seasoning. Ladle into individual bowls. Garnish with oyster crackers, chopped parsley, and chopped thyme. Serve.