Cream of Chicken Soup Recipe

Chicken: Provides the main protein and a hearty texture.

Heavy cream: Adds richness and a creamy consistency to the soup.

Chicken broth: Forms the base of the soup, adding depth of flavor.

Celery: Adds a subtle crunch and flavor.

Carrots: Contributes sweetness and color.

Onions: Adds a savory depth to the soup.

Garlic: Enhances the overall flavor with a hint of spice.

Butter: Used for sautéing the vegetables and adding richness.

All-purpose flour: Helps to thicken the soup.

When making cream of chicken soup, it's crucial to ensure that the flour is fully cooked before adding the chicken broth. This step, known as making a roux, helps to eliminate any raw flour taste and ensures a smooth, creamy texture. Cook the flour for about one minute, stirring constantly, until it turns a light golden color. This will also help to thicken the soup properly once the broth is added.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in soups.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, which can complement the savory elements of the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while making the dish suitable for vegetarians.

• chopped celery - Substitute with chopped fennel: Fennel has a similar crunchy texture and a slightly sweet, anise-like flavor that can add a unique twist to the soup.

• chopped carrots - Substitute with chopped sweet potatoes: Sweet potatoes offer a similar sweetness and can add a different texture to the soup.

• chopped onions - Substitute with leeks: Leeks have a milder flavor compared to onions and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients in the soup.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and is a healthier fat option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• Allow the cream of chicken soup to cool completely before storing. This prevents condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and chicken broth will maintain their quality during this period.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the heavy cream to separate.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.

• Taste and adjust the seasoning with salt and pepper if needed, as flavors can sometimes mellow during storage and reheating.

• For stovetop reheating:

  1. Pour the cream of chicken soup into a saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, serve immediately.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the soup is thoroughly heated.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to warm for 1-2 hours, stirring occasionally.

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• For sous-vide reheating:

  1. Place the soup in a vacuum-sealed bag or a ziplock bag with the air removed.
  2. Set your sous-vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.

• Large pot: Used for cooking the soup and ensuring all ingredients are combined and heated evenly.

• Wooden spoon: Ideal for stirring the vegetables and the soup mixture without scratching the pot.

• Chef's knife: Essential for chopping the celery, carrots, and onions finely.

• Cutting board: Provides a safe and clean surface for chopping vegetables and shredding chicken.

• Measuring cups: Used to measure out the chicken, heavy cream, and chicken broth accurately.

• Measuring spoons: Necessary for measuring the butter and flour precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for stirring in the flour and ensuring a smooth mixture when adding the chicken broth.

• Ladle: Perfect for serving the soup into bowls once it's ready.

• Tongs: Helpful for handling the cooked chicken while shredding it.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken instead of cooking it from scratch.

Pre-chop vegetables: Buy pre-chopped celery, carrots, and onions from the store to cut down on prep time.

Use a food processor: Quickly mince garlic and chop vegetables using a food processor.

Make a roux in advance: Prepare the butter and flour mixture ahead of time and store it in the fridge.

Simmer in a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for 4-6 hours, freeing up your time.