Herbed Cream of Chicken Soup is your go-to comfort in a bowl! With its rich flavors and creamy texture, it’s perfect for those chilly evenings or when you just need a heartwarming meal. Let’s dive into why this recipe will become a staple in your kitchen.
Butter is the base for sautéing, providing richness and a nutty flavor. Onion and garlic add aromatic depth, essential for any good soup. Carrots and celery not only bring texture but also a hint of sweetness and earthiness. The dried thyme and rosemary infuse the soup with warm, herby notes. Flour thickens the soup to the perfect creamy consistency. Chicken broth is the main liquid, carrying the flavor of the soup. The cooked shredded chicken adds protein and makes it hearty. Heavy cream gives the soup its creamy, luxurious finish. Finally, a sprinkle of salt and pepper rounds it all out, and fresh parsley provides a fresh, bright garnish.
This soup pairs beautifully with crusty bread or a simple side salad. For a more filling meal, serve it alongside a grilled cheese sandwich or over a bed of rice.
Start by melting the butter in a large pot over medium heat. Once it’s melted and beginning to sizzle, add the finely chopped onions and minced garlic. Sauté these until they’re translucent and fragrant. This will take about 3 to 4 minutes, just enough to release their flavor and soften.
Next, toss in the diced carrots and chopped celery. Let these cook for about 5 minutes until they’re just starting to soften. You’re aiming for tender-crisp here, as they’ll continue cooking in the broth.
Stir in the dried thyme and rosemary. Just a minute of cooking is enough to release their aroma and coat the vegetables in herby goodness.
Now, sprinkle the flour over the vegetables and stir well to coat. This step is crucial for thickening the soup later on. Make sure the flour is fully integrated and no longer visible.
Gradually pour in the chicken broth while whisking continuously. This helps prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. You want the vegetables to be tender and the flavors to meld.
Once the vegetables are ready, stir in the cooked shredded chicken and heavy cream. Heat everything through without letting it boil, which can cause the cream to separate.
Finally, season the soup with salt and pepper to taste. Serve it hot, garnished with fresh parsley for a touch of color and freshness.
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