Cream of Chicken Soup
Yield: 8-10 servings
Cook Time: 15-20 minutes if made with precooked chicken meat.
Tips: If soup is too thick, add a little additional chicken broth until desired consistency is achieved. Canned chicken broth or water combined with chicken bouillon or chicken granules may be used. Vegetables may be cut into small bite-size pieces rather than dicing, if desired; though might take a few minutes longer to cook until tender.
Suggestion: Delicious topped with croutons or served with a side of Garlic Bread, a homemade loaf of Crusty French Bread or Flaky Buttermilk Biscuits.
Chicken Soup comes in many forms and can be made with a huge variety of ingredients. The great thing about chicken soup recipes is that they're almost always super easy to put together, and provide fabulous leftovers. This particular Cream of Chicken Soup recipe is a quick and easy version that will help you put a meal on the table in a short time with very little effort, while still producing great, full flavor!
When you think of cream of chicken soup, what comes to mind might be a very basic creamy soup, perhaps simply consisting of chicken in a thickened chicken broth. This Cream of Chicken Soup recipe strays a little from that simplified version,
combining a creamy broth with your choice of shredded or cubed cooked chicken and an assortment of flavorful diced vegetables that give this soup great texture and color. This soup also takes very little time to prepare and cook, which makes it a perfect last minute meal idea. Diced onion, celery, green bell pepper and carrots are sautèed together in a little butter until tender. Once the vegetables are tender, a roux is formed by adding a little more butter and some flour to the vegetables. After a couple minutes of stirring the roux, chicken broth, the chicken and some chopped pimientos are stirred in and the soup is heated until the broth becomes slightly thickened. You'll be pleasantly surprised with how quick and easy this Cream of Chicken Soup is to make!
A quick tip: If soup becomes too thick, including after leftovers have been refrigerated, it can easily be thinned out by stirring in additional chicken broth while heating. If you used up all your chicken broth in the making of the soup, you can also add some water with chicken boullion or chicken boullion granules (mixing according to package directions) to thin it back to desired consistency.
When you think of cream of chicken soup, what comes to mind might be a very basic creamy soup, perhaps simply consisting of chicken in a thickened chicken broth. This Cream of Chicken Soup recipe strays a little from that simplified version,
A quick tip: If soup becomes too thick, including after leftovers have been refrigerated, it can easily be thinned out by stirring in additional chicken broth while heating. If you used up all your chicken broth in the making of the soup, you can also add some water with chicken boullion or chicken boullion granules (mixing according to package directions) to thin it back to desired consistency.
Recipe▼
Ingredients
- 4 tablespoons butter, divided
- 2 cups diced onion
- 2 cups diced celery
- 1 cup diced carrots
- 1/2 cup diced green bell pepper
- 2 cups shredded or cubed cooked chicken
- 1 cup flour
- 4 cups chicken broth (or more if needed to thin soup)
- 1/2 cup chopped pimientos
- 2 teaspoons salt
- 1/2 teaspoon white pepper
Directions
Melt 2 tablespoons of the butter in a soup pot, then add onion, celery, carrots and green bell pepper. Cook over low medium heat until vegetables are tender but not browned (7-10 minutes), stirring occasionally.
Add remaining 2 tablespoons butter to pot, then slowly add flour to vegetables, stirring constantly to blend and create a roux. Continue cooking and stirring for 1-2 minutes.
Slowly add chicken broth, stirring constantly until blended. Add chicken, salt, white pepper and pimientos and stir again to blend. Continue to heat over low medium until soup thickens to desired consistency. (Tip: If soup is too thick, stir in a little more chicken broth until desired thinner consistency is reached. If you don't have any canned chicken broth left over, chicken bouillion or chicken granules combined with water (according to package directions) may be used. If leftover soup thickens after being refrigerated, additional chicken broth may again be added until soup thins to desired consistency.)
Add remaining 2 tablespoons butter to pot, then slowly add flour to vegetables, stirring constantly to blend and create a roux. Continue cooking and stirring for 1-2 minutes.
Slowly add chicken broth, stirring constantly until blended. Add chicken, salt, white pepper and pimientos and stir again to blend. Continue to heat over low medium until soup thickens to desired consistency. (Tip: If soup is too thick, stir in a little more chicken broth until desired thinner consistency is reached. If you don't have any canned chicken broth left over, chicken bouillion or chicken granules combined with water (according to package directions) may be used. If leftover soup thickens after being refrigerated, additional chicken broth may again be added until soup thins to desired consistency.)
