Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup - rich, creamy, thick and completely made from scratch soup. This cream of chicken soup starts with a roux and doesn't require cream to bring out all those wonderful flavors. Cozy, comforting, homemade soup that you will make over and over again!

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings - 6

Calories 144kcal

Author Imma

Ingredients

3 tablespoons (42g) butter
1 cup (115g) onion , diced
2 teaspoons (10g) minced garlic
2 medium carrots , sliced in thick chunks (about 1-1 ½ cups)
2 stalks celery , diced (about ⅓ cup)
2 teaspoons (1.6g) fresh minced thyme
1 bay leaf
3 tablespoons (30g) flour
1 canned evaporated milk (12 oz)
1 cup (250ml) chicken broth
2-3 cups (135g) cooked chicken
1 teaspoon (4g) Creole seasoning
1 teaspoon (2g) chicken bouillon
½ tablespoon (8.5g) Worcestershire sauce
1 cup (150g) frozen peas
½ teaspoon (2.5g) salt
½ teaspoon (1g) freshly ground black pepper (more or less to taste)
2 tablespoons (8g) chopped flat-leaf parsley , for garnishing

Instructions

Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes.
Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
Bring everything to boil, constantly stirring, until slightly thickened.
Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt and pepper to taste and adjust the seasonings to suit your preference.
Garnish with parsley, if desired.

Notes

To avoid any lumps in this soup, make sure to whisk your flour until thoroughly mixed and smooth.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition