Creamy Chicken Soup Recipes

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CREAMY CHICKEN SOUP



Creamy Chicken Soup image

Provided by Mel

Time 1h

Number Of Ingredients 18

1 teaspoon olive oil
1 1/2 cups peeled diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion (about 1 small onion)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional (see note))
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic (finely minced)
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half or a combo (see note)
3-4 cups cooked chopped chicken
Shredded parmesan, asiago or gruyere cheese, for topping (optional)
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter

Steps:

  • For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
  • Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
  • For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
  • Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
  • Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
  • Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g

CREAMY CHICKEN SOUP



Creamy Chicken Soup image

Make and share this Creamy Chicken Soup recipe from Food.com.

Provided by breezermom

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon margarine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
1 quart chicken stock, I recommend Basic Chicken Stock
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 large yellow onion, finely chopped
1/2 cup long-grain white rice
2 tablespoons parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 pinch ground nutmeg

Steps:

  • In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
  • Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
  • Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

CREAM OF CHICKEN SOUP



Cream of Chicken Soup image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 first-course servings

Number Of Ingredients 15

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

Steps:

  • Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
  • Stir in the chicken and bring to a boil. Remove from the heat.
  • Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CHUNKY CREAMY CHICKEN SOUP



Chunky Creamy Chicken Soup image

I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. -Nancy Clow, Mallorytown, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 7 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

  • In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 629mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CREAM OF CHICKEN SOUP FROM SCRATCH



Cream of Chicken Soup From Scratch image

I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

Provided by BabyDollPie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 12

1 ½ cups chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chopped fresh parsley
⅛ teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
¾ cup all-purpose flour

Steps:

  • Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  • Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.9 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 1.2 g, Sodium 198.3 mg, Sugar 4.4 g

CREAMY CHICKEN SOUP



Creamy chicken soup image

There's something restorative and satisfying about a homemade chicken soup

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h10m

Number Of Ingredients 10

1kg pack free-range chicken thigh, skin removed
300ml dry white wine
2 large onions, cut into large wedges
4 celery sticks, quartered
3 leeks, quartered
2 sprigs thyme, plus extra leaves for sprinkling
2 bay leaves
½ tsp ground white pepper (optional)
40g plain flour
300ml pot double cream

Steps:

  • Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
  • Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
  • Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Nutrition Facts : Calories 347 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium

VELVETY SMOOTH CREAM OF CHICKEN SOUP



Velvety Smooth Cream of Chicken Soup image

Got leftover chicken? This is incredibly delicious! I made it for the family and they devoured it. Great for lunch or dinner with a salad. Makes 6 generous bowls. From: The Big Book of Chicken by Maryana Vollstedt

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
1 cup yellow onion, chopped
1 cup carrot, thinly sliced and chopped
2 stalks celery, chopped
1/2 cup flour, all purpose
6 cups chicken stock, reduced sodium
3/4 teaspoon salt, to taste
1/8 teaspoon ground white pepper
2 cups cooked chicken, diced
1/2 cup half-and-half

Steps:

  • In a large soup pot over medium heat, melt the butter.
  • Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
  • Stir in flour and blend. Continue stirring for a minute, careful not to burn.
  • Increase heat to medium-high.
  • Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
  • Taste test and season with salt and white pepper.
  • Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
  • Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
  • Ladle into bowl and serve.

Nutrition Facts : Calories 351, Fat 20, SaturatedFat 10.4, Cholesterol 80.2, Sodium 783.3, Carbohydrate 22.2, Fiber 1.4, Sugar 6.1, Protein 20

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