Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt Butter: Melt butter in a pot over medium heat until it is fully melted and slightly foamy to begin cooking the vegetables.
- Sauté Vegetables: Add chopped onion, sliced carrots, and celery to the pot. Cook while stirring occasionally, until the vegetables soften and become fragrant, about 4-6 minutes.
- Add Flour: Stir in the flour to the vegetable mixture and continue cooking for 1 minute. This helps thicken the soup and removes the raw flour taste.
- Add Chicken Broth: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming. Mix until the broth is fully incorporated with the flour and vegetables.
- Simmer with Chicken and Thyme: Add the shredded cooked chicken and dried thyme to the pot. Bring the mixture to a simmer and let it cook gently for 15 minutes to allow the flavors to meld.
- Incorporate Heavy Cream: Stir in the heavy cream and continue cooking for another 5 minutes on low heat, careful not to boil, to ensure a smooth and creamy texture.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the creamy chicken soup warm for optimal comfort and flavor.
Notes
- Substitute half-and-half for a lighter version with less fat.
- Add diced potatoes to the soup for a heartier, more filling meal.
- For a gluten-free option, use cornstarch instead of flour as a thickener.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
