Description
Grandma’s pioneer woman homemade cream of chicken soup brings comfort from rural kitchens to modern tables. Hearty ingredients blend seamlessly, creating rich flavors perfect for family dinners you’ll savor with warmth and nostalgia.
Ingredients
Scale
- 2 ¾ cups (680 g) chicken, cooked and diced
- 7 cups (1.7 L) chicken broth, homemade or low-sodium canned
- ½ cup (115 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) heavy cream
- 1 medium Spanish onion, finely chopped
- 2 stalks celery (with leaves), finely chopped
- 3 medium carrots, finely chopped
- 2 ½ tsp (12.5 ml) dry sherry
- 1 tbsp kosher salt (or to taste)
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- Freshly ground black pepper (to taste)
- 2 tbsps chopped flat-leaf parsley for garnish
Instructions
- Vegetable Sauté: Melt butter in a large pot over medium heat, then gently sauté onion, celery, and carrots until softened and translucent, releasing their aromatic flavors for 10-12 minutes.
- Roux Creation: Sprinkle flour over the vegetables, stirring constantly to cook out the raw flour taste and create a smooth, thickening base for the soup.
- Liquid Foundation: Gradually pour chicken broth into the pot, whisking continuously to prevent lumps. Tie parsley, thyme, and bay leaf into a compact herb bundle and immerse in the liquid.
- Flavor Development: Bring the mixture to a vigorous boil, then reduce to a gentle simmer. Allow the herb bundle to infuse its essence for 15 minutes, developing a rich, complex flavor profile.
- Protein Integration: Fold in pre-cooked chicken pieces, ensuring they’re evenly distributed and heated through. Remove the herb bundle and eliminate from the pot.
- Finishing Touches: Whisk in heavy cream and dry sherry, creating a luxurious, silky texture. Season with kosher salt and freshly ground black pepper to taste, balancing the soup’s overall flavor.
- Serving Presentation: Ladle the creamy soup into warm bowls, garnishing with a sprinkle of freshly chopped parsley for a vibrant, fresh finish.
Notes
- Prep Veggie Base Carefully: Dice onions, celery, and carrots uniformly to ensure even cooking and consistent flavor distribution throughout the soup.
- Master the Roux Technique: Stir flour continuously for 2 minutes to eliminate raw flour taste and create a smooth, luxurious soup base without lumps.
- Herb Bundle Magic: Using kitchen twine to create an herb bundle allows for easy removal and maximum flavor infusion without leaving herb fragments in the soup.
- Cream Addition Tip: Add heavy cream and sherry off the heat to prevent curdling and maintain a silky, rich texture that enhances the soup’s overall elegance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg