Homemade Cream of Chicken Soup Made Simple

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Ah, the ultimate homemade cozy-in-a-bowl remedy — Homemade Cream of Chicken Soup Made Simple. You know that heartwarming, soul-soothing thing you crave on a chilly day or when a cold pulls you in for a bear hug? This is it. It’s special not just because it tastes like a warm hug, but it’s ridiculously easy to whip up. It’s the kind of recipe that’ll have you ditching the store-bought cans faster than your kids can say “yuck.” Invest a little love into this one, and you might just fool your family into thinking you went all-out on a laborious culinary journey. (Spoiler: you didn’t.)

Let me paint the scene for you. Whenever a sniffle hits or winter clouds loom, my husband and our little ones start eying me expectantly, and I know what that means. One time, I tried to get all fancy and skipped making it because I wanted to test out a new lasagna recipe — let’s not even talk about the dramatic soup protests. This creamy concoction is a steadfast family tradition now, and on most Sundays, you’ll find us gathered around, slurping it eagerly while watching our weekend ritual of nature documentaries. Trust me, once you enter the world of making your own cream of chicken soup, the can opens about as often as I polish silverware, which is never.

Why You’ll Love This Homemade Cream of Chicken Soup Made Simple

– Honestly, because it’s a taste bud-pleaser without the shenanigans (or mystery ingredients).
– It triples as a soup, a gravy, or a conversation starter about how you’re basically a kitchen wizard now.
– Zero judgment when you blow on your spoon like it’s a boiling cup of morning coffee.

How to Make It

Alright, gather round because this is as simple as it gets, my friend. Start by tossing some butter in a pot and letting it melt, but don’t wander off — butter is a fickle thing. Then, toss in your flour and whisk it around like it insulted your souffle, just to get all the lumps out. Slowly, because we’re not rushing a good thing, pour in the chicken broth. This is where you start imagining the aromas filling your kitchen (and accidentally drop some splatters on the stove, happens to the best of us). Toss in your milk, and bam, you’re halfway to creamy goodness. Season it like you mean it with salt and pepper, dump in that shredded chicken looking lonely in the fridge, and let it simmer while you knit a sweater or scroll through cat videos. Stir occasionally if you feel fancy until it thickens just enough to coat the back of a spoon. And there you have it, folks. Soup gloriousness in the making.

Ingredient Notes

– **Butter**: Melds the awesomely with everything and sometimes takes the fire escape if you’re not careful, so don’t crank the heat. It’s your soup’s silky wingman.
– **Flour**: Makes the soup double-take at itself in the mirror. Don’t skip the whisking, and don’t expect magic without it.
– **Chicken Broth**: The heart and soul! Splash some into your soup dreams. I’ve used bouillon too, on desperate days.

**Recipe Steps:**

1. Melt butter in a pot.
2. Whisk in flour until smooth.
3. Gradually add chicken broth, stirring constantly.
4. Add milk, season, and stir until combined.
5. Incorporate chicken and let simmer to thicken.

What to Serve It With

Go for some crusty bread or over mashed potatoes. Feeling wild? Pour it over a plate of noodles. Just make sure something is there to clean the bowl – like your fingers. No judgment here.

Tips & Mistakes

Storage Tips

This soup goes to live in the fridge in an airtight container, keeping watch for up to four days. It’s also a breakfast champion when mixed with scrambled eggs (promise I’m not crazy). If you decide to slurp it cold, no shame — just know it won’t have that magical warmth.

Variations and Substitutions

Use almond milk if dairy is a no-go; tried and tested by yours truly when out of cow juice. I’ve gone rogue and added veggies like mushrooms, but your call. Lemons are great to add zest if you like it bright. Or just open your spice cabinet and commit to one at random (all adventures have risks).

Frequently Asked Questions

Homemade Cream of Chicken Soup Made Simple

This creamy homemade chicken soup is perfect for chilly days, featuring tender chicken, fresh vegetables, and a rich broth that can be made quickly with simple ingredients.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups shredded cooked chicken
• ▢ 1 cup diced carrots fresh or frozen
• ▢ 1 cup diced celery
• ▢ 4 cups chicken broth low sodium preferred
• ▢ 1 cup half-and-half
• ▢ 0.25 cup all-purpose flour for thickening
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon salt adjust to taste
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until golden to make a roux.
• Slowly whisk in the chicken broth, making sure to avoid lumps. Cook until the mixture thickens, about 5 minutes.
• Add the carrots and celery to the pot and simmer for 10 minutes until tender.
• Stir in the half-and-half, shredded chicken, garlic powder, salt, and pepper. Heat through but do not boil.
• Serve hot, garnished with fresh parsley if desired.

Notes

This homemade cream of chicken soup is a comforting classic that can be adapted with your favorite herbs and vegetables. Leftovers keep well refrigerated for up to 3 days.