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Homemade Cream of Chicken Soup Recipe

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★★★★★

4.3 from 20 reviews

This homemade Cream of Chicken Soup is a rich and comforting classic, made from scratch with fresh vegetables, tender chicken, and evaporated milk for a creamy texture. Perfect for a cozy meal, it combines savory flavors with wholesome ingredients and a hint of spice from Creole seasoning.

Ingredients

Scale

Vegetables and Herbs

  • 1 cup (115g) onion, diced
  • 2 teaspoons (10g) minced garlic
  • 2 medium carrots, sliced in thick chunks (about 1–1 ½ cups)
  • 2 stalks celery, diced (about ⅓ cup)
  • 2 teaspoons (1.6g) fresh minced thyme
  • 1 bay leaf
  • 1 cup (150g) frozen peas
  • 2 tablespoons (8g) chopped flat-leaf parsley, for garnishing

Dairy and Fats

  • 3 tablespoons (42g) butter
  • 1 canned evaporated milk (12 oz)

Chicken and Broth

  • 2–3 cups (135g) cooked chicken, shredded
  • 1 cup (250ml) chicken broth

Seasonings and Thickeners

  • 3 tablespoons (30g) flour
  • 1 teaspoon (4g) Creole seasoning
  • 1 teaspoon (2g) chicken bouillon
  • ½ tablespoon (8.5g) Worcestershire sauce
  • ½ teaspoon (2.5g) salt
  • ½ teaspoon (1g) freshly ground black pepper (more or less to taste)

Instructions

  1. Prepare the base: Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Sauté for 5-6 minutes until the vegetables soften and the herbs release their aroma.
  2. Add flour to thicken: Sprinkle the flour over the sautéed vegetables and stir continuously until the flour is fully incorporated, creating a roux that will help thicken the soup.
  3. Add liquids and thicken soup: Gradually pour in the evaporated milk and chicken broth while stirring. Bring the mixture to a gentle boil, stirring constantly until the soup thickens slightly.
  4. Incorporate chicken and season: Stir in the shredded cooked chicken, Creole seasoning, chicken bouillon, Worcestershire sauce, and frozen peas. Add salt and freshly ground black pepper to taste, adjusting seasoning as needed for balance.
  5. Garnish and serve: Remove the bay leaf. Ladle the soup into bowls and garnish with chopped flat-leaf parsley for a fresh finish.

Notes

  • Use freshly shredded cooked chicken for best texture and flavor.
  • The Creole seasoning adds a nice spicy kick, but you can adjust or omit based on your heat preference.
  • Evaporated milk creates a creamy consistency without making the soup overly heavy.
  • Stir constantly when adding flour and liquids to prevent lumps.
  • Leftovers keep well refrigerated for 3-4 days and can be gently reheated on the stovetop.

Keywords: Cream of Chicken Soup, homemade chicken soup, creamy chicken soup, comfort food, stovetop soup recipe

Find it online: https://foodiecara.com/homemade-cream-of-chicken-soup-recipe/