How do you make cream of chicken soup?

Classic Cream of Chicken Soup

This recipe makes a delicious and comforting cream of chicken soup.

Yields: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

* 2 tablespoons olive oil

* 1 onion, chopped

* 2 celery stalks, chopped

* 2 carrots, chopped

* 4 cloves garlic, minced

* 4 cups chicken broth

* 1 cup cooked chicken, shredded

* 1/2 cup heavy cream

* 1/4 cup flour

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* 1/4 teaspoon dried thyme

* 1/4 teaspoon dried parsley

* 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5-7 minutes.

2. Add garlic and chicken broth: Stir in the garlic and cook for 1 minute more. Pour in the chicken broth.

3. Simmer and add chicken: Bring the soup to a simmer, then reduce the heat to low and simmer for 10 minutes. Stir in the shredded chicken.

4. Make the roux: In a small bowl, whisk together the heavy cream and flour until smooth.

5. Thicken the soup: Gradually whisk the cream mixture into the soup. Continue to cook, stirring frequently, until the soup has thickened, about 5 minutes.

6. Season and serve: Season with salt, pepper, thyme, and parsley. Serve hot, garnished with fresh parsley if desired.

Tips:

* For a richer flavor, use homemade chicken broth.

* Add other vegetables, such as peas, corn, or potatoes, for a more substantial soup.

* Add a pinch of cayenne pepper for a touch of heat.

* If you don't have heavy cream, you can use milk or half-and-half, but the soup will be less creamy.

* Leftover cream of chicken soup can be stored in the refrigerator for up to 3 days.

Enjoy!