:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Gb77jsy8nmV2cuZQKK3I/e37a92aad97896551a065d635b0493.jpg "Classic Homemade Cream of Chicken Soup")
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Classic Homemade Cream of Chicken Soup
A rich, velvety soup made with chunks of chicken, vegetables, and cream, this dish is perfect for a chilly winter evening.
Ingredients
- 1 lb boneless, skinless chicken breasts cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 Stems celery, chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 Cup cream
- 2 tablespoon butter
- Salt and pepper, to taste
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Directions
In a skillet over medium heat, melt the butter. Add meat and cook until browned, about 5 minutes.
Add the onion, garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf and thyme. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.
Remove the bay leaf and discard. Use an immersion blender or a regular blender to puree the soup until smooth.
Return the soup to the pot and stir in the heavy cream. Cook for an additional 5-10 minutes until heated through. Season with salt and pepper.
Serve with crusty bread or crackers.
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TammersClassic Homemade Cream of Chicken Soup
A rich, velvety soup made with chunks of chicken, vegetables, and cream, this dish is perfect for a chilly winter evening.
In a skillet over medium heat, melt the butter. Add meat and cook until browned, about 5 minutes.
Add the onion, garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf and thyme. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.
Remove the bay leaf and discard. Use an immersion blender or a regular blender to puree the soup until smooth.
Return the soup to the pot and stir in the heavy cream. Cook for an additional 5-10 minutes until heated through. Season with salt and pepper.
Serve with crusty bread or crackers.
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