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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!


  • 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
  • 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
Homemade Cream Of Chicken Soup


  • 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.

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