There’s nothing quite like a warm bowl of homemade Cream of Chicken Soup on a chilly day.
The creamy texture combined with tender pieces of chicken creates a comforting dish that warms the soul.
I remember my grandmother making this soup every winter, filling the house with its rich aroma.
Its appeal lies in its simplicity, yet the flavors are complex and deeply satisfying.
Whether you’re seeking comfort after a long day or a simple yet delicious meal, this recipe delivers.
With just a few ingredients and a bit of love, you can create a dish that feels like a warm hug in a bowl.
The History and Cultural Significance
• Simple Cream of Chicken Soup traces its origins to 18th century France, where it was originally created by chefs seeking to utilize leftover poultry.
• The dish evolved over decades as cream and butter became more readily available, eventually becoming the beloved version we know today.
• In American culture, this dish traditionally appears at family gatherings, symbolizing warmth and comfort.
• While many variations exist across different regions, the authentic version maintains a rich, creamy broth that sets it apart from imitations.
Recipe Overview
Nutritional Information (per serving)
Essential Equipment Guide
Heavy-bottomed pot: A heavy-bottomed pot ensures even heat distribution, preventing the soup from scorching. Alternatives like a Dutch oven work well, and look for pots with thick bases.
Immersion blender: This tool allows for easy blending directly in the pot, achieving a smooth texture. A countertop blender can be used, but be cautious of hot liquids.
Fine mesh sieve: Important for straining the soup to remove any solids, ensuring a velvety finish. Cheesecloth can be used as an alternative if a sieve isn’t available.
Ingredients
For the Base
|
|
| Amount | Ingredient | Notes |
|---|---|---|
| 2 tablespoons | butter | adds richness |
| 1 medium | onion | finely chopped |
| 2 cloves | garlic | minced |
For the Soup
| Amount | Ingredient | Notes |
|---|---|---|
| 3 cups | chicken broth | homemade or store-bought |
| 1 cup | heavy cream | for creaminess |
| 2 cups | cooked chicken | shredded |
Seasonings
| Amount | Ingredient | Notes |
|---|---|---|
| 1 teaspoon | salt | enhances flavor |
| 1/2 teaspoon | black pepper | for a hint of spice |
Preparation Methods
Sweating Vegetables: This technique involves cooking vegetables over low heat in butter or oil until they soften and release their flavors without browning. It’s essential for building a flavorful base.
Deglazing: After sautéing, a bit of liquid is added to the pot to loosen and dissolve the flavorful browned bits stuck to the bottom. This adds depth to the soup.
Emulsifying: By blending the soup, the fats and liquids combine into a smooth emulsion, creating a velvety texture. This step is crucial for a creamy consistency.
Step 1: Prepare Ingredients
Gather all ingredients and measure them out.
Chop the onion finely and mince the garlic.
Shred the cooked chicken into bite-sized pieces.
Ensure all ingredients are at room temperature for consistent cooking.
Step 2: Sweat the Vegetables
Melt butter in a heavy-bottomed pot over medium heat.
Add the chopped onion and minced garlic to the pot.
Cook gently, stirring occasionally, until the onions are translucent and soft.
Avoid browning the onions to maintain a sweet flavor.
Step 3: Deglaze the Pot
Pour a small amount of chicken broth into the pot.
Stir to scrape up any browned bits from the bottom of the pot.
These bits add flavor to the soup.
Continue stirring until the liquid is mostly evaporated.
Step 4: Add Chicken Broth
Add the remaining chicken broth to the pot.
Increase the heat to medium-high to bring the broth to a simmer.
Keep an eye on the pot to prevent it from boiling over.
Adjust heat as necessary to maintain a gentle simmer.
Step 5: Introduce the Cream
Lower the heat to medium-low and slowly pour in the heavy cream.
Stir continuously to ensure the cream is evenly distributed.
The soup should not boil at this stage to prevent curdling.
Continue stirring until the soup is smooth and creamy.
Step 6: Add the Chicken
Add the shredded chicken to the pot.
Stir to combine the chicken thoroughly with the soup.
Ensure the chicken is evenly distributed throughout the mixture.
Let it heat through for about 5 minutes.
Step 7: Season the Soup
Add salt and black pepper to taste.
Stir the soup well to ensure the seasonings are evenly mixed.
Taste and adjust seasoning if necessary.
Remember that flavors will intensify as the soup sits.
Step 8: Blend the Soup
Use an immersion blender to blend the soup until smooth.
Blend directly in the pot for convenience and easy cleanup.
Ensure there are no large chunks remaining.
The soup should have a velvety texture.
Critical Timing and Temperature Guide
Sweating Vegetables: Cook at medium heat for about 5-7 minutes until onions are translucent. Avoid high heat to prevent browning.
Simmering the Broth: Maintain a gentle simmer at medium-high heat for 10 minutes. Visual indicators include small bubbles around the edges without rapid boiling.
Blending the Soup: Blend for 2-3 minutes until completely smooth. Avoid using a high setting to prevent splattering.
Pro Tips for Simple Cream of Chicken Soup
• Ingredient Selection: Choose high-quality chicken broth and fresh cream for the best flavor. The broth is the backbone of the soup, so opt for homemade or premium store-bought.
• Preparation Secret: Letting the soup sit for a few hours or overnight enhances flavors, allowing them to meld beautifully.
• Temperature Management: Keep the soup temperature below boiling when adding cream to avoid curdling.
• Texture Enhancement: Strain the soup through a fine mesh sieve for an ultra-smooth consistency.
• Flavor Layering: Deglazing with broth adds depth; don't skip this step for maximum flavor.
• Make-Ahead Strategies: Prepare the base and store it separately from the cream. Add cream and reheat before serving.
• Restaurant-Quality Finishing Touches: Garnish with fresh herbs like parsley or thyme for a bright, fresh finish.
• Equipment Optimization: Use an immersion blender to blend directly in the pot for convenience and to avoid extra cleaning.
Troubleshooting Common Issues
• Soup Too Thick: This occurs when too much liquid evaporates. Thin with additional broth until desired consistency is reached.
• Curdled Cream: Caused by boiling after adding cream. Prevent by maintaining a low heat and stirring continuously.
• Lacking Flavor: Often due to under-seasoning. Taste and adjust salt and pepper to enhance flavors.
• Chicken Too Dry: If the chicken is overcooked, it can become dry. Add it at the end and heat it through gently.
• Uneven Texture: Caused by insufficient blending. Use an immersion blender and ensure all ingredients are fully incorporated.
Variations and Regional Differences
• French Variation: Adds mushrooms and white wine for an additional layer of flavor and complexity.
• American Southern Style: Includes okra and corn for a heartier version, often served over rice.
• Asian Twist: Incorporates ginger and lemongrass, offering a fresh and aromatic profile.
• Vegetarian Version: Replaces chicken with tofu and vegetable broth, maintaining the creaminess with coconut milk.
Food Science Behind the Recipe
• Emulsification: The process of blending cream with broth creates a stable emulsion, resulting in a smooth, creamy texture.
• Maillard Reaction: The browning of onions and garlic enhances flavor through complex chemical reactions at high heat.
• Gelatinization: Starches in the chicken and broth thicken the soup as it simmers, creating a luscious mouthfeel.
Frequently Asked Questions
What's the most common mistake people make when preparing Cream of Chicken Soup? The most common mistake is boiling the soup after adding cream, which causes it to curdle.
Can I use milk instead of cream? Yes, but it will result in a thinner soup. You can thicken it with a roux if desired.
How can I make this soup gluten-free? Ensure your chicken broth is gluten-free and skip any flour-based thickening agents.
Can I freeze the soup? Yes, but freeze before adding cream. Add the cream upon reheating for best results.
What's the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
How do I make the soup richer? Use more cream or add a pat of butter when serving.
Is it possible to make this soup without a blender? Yes, simply mash the vegetables with a potato masher for a rustic texture.
Serving and Presentation Guide
• Traditional Presentation: Serve in warm bowls with a sprinkle of fresh herbs and a slice of crusty bread on the side.
• Elegant Dinner Party: Serve in small, shallow bowls with a drizzle of truffle oil and microgreens.
• Casual Family Meal: Present in large soup mugs with a side of grilled cheese sandwiches for dipping.
• Rustic Style: Serve in a hollowed-out bread bowl for a cozy, comforting presentation.
Conclusion
I hope this recipe inspires you to bring the warmth and comfort of homemade Cream of Chicken Soup to your table.
It's a dish that not only nourishes the body but also the soul, perfect for any occasion.
With its simple ingredients and straightforward preparation, you can enjoy a restaurant-quality meal at home.
Try it today and experience the delightful flavors that have been cherished for generations.
