Cream of Chicken Soup Recipe
You'll never buy canned soup again! This homemade cream of chicken soup is much more delicious and so easy to make too.
Servings: 6 servings
Calories: 251kcal
Equipment
- Measuring cup
- whisk
- Rubber spatula
- Large pot
- blender
Ingredients
- ½ cup butter
- 1 cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic chopped
- ½ cup flour
- 6 cups chicken broth
- 2 cups milk
- 2 bay leaves
- 2 teaspoons dry sherry
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the butter to a large soup pot and melt over medium heat. Add the chopped onion, celery and garlic to the pot and stir. Cook the veggies for 5 minutes, stirring occasionally, to soften.
- Whisk the flour into the pot, breaking up any clumps.
- Pour the broth into the pot, stirring as you pour. Stir in the bay leaves.
- Lower the heat and let the soup simmer for 15 minutes.
- Remove the bay leaf and discard. Stir in the milk, sherry, salt and pepper.
- Puree the soup if you would like it creamy and smooth or serve it right away while warm!
Video
Notes
- You can leave the cream of chicken soup chunky, with pieces of onion and celery, or puree it for a smoother soup.
- Garnish with a little freshly chopped parsley or thyme
- Transfer the soup to an airtight container and refrigerate for up to 3-4 days.
- You can also store it in freezer-safe containers or bags for up to 3 months.
Nutrition
Calories: 251kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1226mg | Potassium: 247mg | Fiber: 1g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg