Delicious Cream of Chicken Soup Recipes: Comfort in a Bowl

March 23, 2024
Cream of Chicken Soup
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There’s just something magical about a steaming, creamy bowl of chicken soup. It’s like a great, big, culinary hug that warms you from the inside out. And while we all have fond memories of slurping down that classic campbells variety as kids, why settle for anything less than homemade deliciousness?

Today, my soup-loving friends, we’re diving headfirst into the world of delicious cream of chicken soup recipes. We’ll explore cozy classics, inventive twists, and even a few shortcuts for those busy nights. So tie on those aprons and grab a ladle—soupy comfort awaits!

Grandma’s Cream of Chicken Soup

This thick, rich, soul-warming delight is the very definition of nostalgic comfort food. With a few simple ingredients and grandma’s signature love, this recipe will become an instant family heirloom:

Ingredients:

  • 1 whole chicken (or about 3 lbs of chicken pieces)
  • 2 large carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1 large onion, diced
  • 6 cups chicken broth
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp fresh parsley, chopped (plus more for garnish)

Instructions:

  1. Cook the chicken: Place the whole chicken (or pieces) in a large pot and cover with water. Add a few peppercorns, a bay leaf, and some salt. Bring to a boil, then reduce heat and simmer for 1 hour or until chicken is cooked through.
  2. Make the stock: Remove the chicken and set aside to cool slightly. Strain and reserve the flavorful poaching liquid—this will be your fresh, homemade stock!
  3. Sauté the veggies: In the same pot, melt some butter or olive oil over medium heat. Sauté the carrots, celery, and onions until softened and fragrant.
  4. Build the base: Whisk in the flour and cook for 2 minutes to create a roux. Slowly pour in the chicken stock while whisking constantly to avoid lumps.
  5. Shred the chicken: Once cool enough to handle, shred or chop the cooked chicken into bite-sized pieces.
  6. Simmer and finish: Return the shredded chicken to the pot and stir in the cream, milk, salt, pepper, and parsley. Allow to simmer for 15-20 minutes until beautifully thickened.
  7. Garnish and serve: Ladle generous portions into bowls and garnish with extra parsley, crackers, or even a sprinkle of cheese.

This classic recipe is proof that sometimes the best things in life are simple. Slurp it up on its own or pair it with fresh biscuits, rolls, or a crisp green salad for a seriously satisfying meal.

Shortcuts for Busy Nights: Semi-Homemade Deliciousness

As much as we all aspire to channel our inner grandmas from scratch, some nights just call for a few timesavers. Enter the semi-homemade cream of chicken soup! Using a simple hack, you can achieve rich, creamy bliss with way less time and effort:

What You’ll Need:

  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup milk
  • 1 cup chicken broth or stock
  • 2 cups cooked, shredded chicken (rotisserie works great!)
  • 1 cup frozen mixed veggies
  • Salt and pepper to taste

Let’s Make It Happen:

  1. In a saucepan, whisk together the canned soups, milk, and broth until smooth.
  2. Stir in the shredded chicken and frozen veggies.
  3. Season with salt and pepper as needed.
  4. Cook over medium heat for 15-20 minutes, stirring occasionally, until hot and slightly thickened.
  5. Garnish with fresh herbs, croutons, or a drizzle of cream if desired.

Cream of Chicken Soup, Kicked Up a Notch

As much as we adore the classics, we can’t resist putting a few fun twists on our beloved cream of chicken soup from time to time. Here are some deliciously inventive ways to mix things up:

Tex-Mex Cream of Chicken Soup

Take your tastebuds South of the Border with this zesty, creamy mashup. Simply:

  • Use chicken stock spiked with taco seasoning as the base
  • Add sautéed bell peppers, onions, and diced tomatoes with green chiles
  • Fold in shredded chicken, cream, and a dash of cumin
  • Top with crushed tortilla chips, avocado, shredded cheese, etc.

Buffalo Chicken Cream of Chicken Soup

Calling all wing-lovers! Get your buffalo chicken fix in soup form with this tantalizing twist:

  • Make your cream of chicken soup base as usual
  • Shred or dice a mixture of chicken breasts and thighs
  • Toss the chicken in buffalo sauce until well coated
  • Fold the sauced chicken into the creamy soup and garnish with crumbled blue cheese, sliced green onions, and a drizzle of ranch or blue cheese dressing

Loaded Baked Potato Cream of Chicken Soup

Why not take everything you love about a loaded baked potato and swirl it into a bowl of rich, creamy chicken soup? Here’s how:

  • Make your base soup, pureeing some of the veggies for extra creaminess if desired
  • Fold in diced, cooked chicken and shredded cheddar
  • Top with cooked, crumbled bacon, sliced green onions or chives, and a dollop of sour cream

Did someone say decadent? This loaded baked potato rendition is pure indulgence in a bowl.

FAQ

Before we wrap up our creamy chicken soup extravaganza, let’s tackle a few common questions:

1. Can I use milk instead of cream to make things a bit lighter?

Absolutely! For a lighter, yet still lusciously creamy soup, use all milk instead of cream. You may need to thicken it up a bit more with a roux or slurry.

2. What’s the best way to store and reheat leftover cream of chicken soup?

Allow the soup to cool completely before transferring to airtight containers. It will keep refrigerated for 3-4 days. To reheat, place portions in a saucepan and warm over medium-low heat, stirring frequently and adding a splash of milk or broth to thin it out as needed.

3. How can I make cream of chicken soup more filling as a meal?

There are so many delicious ways to bulk it up! Stir in cooked rice, pasta, potatoes, or other veggies. Top with crumbled bacon, cheese, or crushed crackers. Or serve alongside a protein like grilled or roasted chicken for an ultra-hearty feast.

4. Are there dairy-free ways to make creamy chicken soup?

You bet! Use unsweetened plant-based milk like oat, almond or coconut to replace the dairy milk and cream. For extra creaminess, puree some of the cooked veggies right into the broth base.

You Can Also Read Here Classic Italian Zuppa Toscana Soup Recipe

Article Categories:
Soup Recipes

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