Cream of Chicken Soup: A Timeless Comfort Food

Cream of Chicken Soup

Introduction

There’s nothing quite like the velvety, rich taste of cream of chicken soup. It’s a dish that warms the soul on a chilly evening and serves as a versatile base for countless recipes. From cozy family dinners to gourmet kitchen experiments, this classic soup holds a special place in kitchens around the world. But how did this creamy delight come to be? Let’s dive into its history and a recipe for making it at home.

The History of Cream of Chicken Soup

The history of cream of chicken soup is intertwined with the evolution of creamy soups in general, which have roots in French cuisine. The French culinary tradition of creating velouté sauces—one of the five "mother sauces" in French cooking—paved the way for many cream-based soups.

In the early 20th century, the Campbell Soup Company once again played a pivotal role in popularizing cream-based soups. After the success of their cream of mushroom soup, Campbell’s introduced condensed cream of chicken soup in the 1940s. It quickly became a household staple, celebrated for its flavor and convenience. Over time, it became a core ingredient in casseroles, pot pies, and comfort dishes like chicken noodle casserole.

While the canned version is widely available, making cream of chicken soup from scratch offers a depth of flavor and freshness that’s hard to beat.

The Recipe: Homemade Cream of Chicken Soup

There’s nothing better than a bowl of homemade cream of chicken soup. It’s fresher, healthier, and surprisingly easy to make!

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cups cooked chicken, shredded or cubed
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream (or milk for a lighter version)
• 1 teaspoon fresh thyme leaves (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Base:
   Heat butter and olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are tender and aromatic, about 5 minutes.

2. Cook the Chicken:
   Stir in the cooked chicken, allowing it to absorb the flavors of the sautéed vegetables.

3. Add the Flour:
   Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Cook for 2 minutes to remove the raw flour taste.

4. Pour in the Stock:
   Gradually add the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes.

5. Make It Creamy:
   Stir in the heavy cream and thyme. Simmer for another 5 minutes, allowing the soup to thicken. Season with salt and pepper to taste.

6. Serve:
   Ladle the soup into bowls, garnish with chopped parsley, and serve with a side of crusty bread or biscuits.

Why We Love Cream of Chicken Soup

This soup is the epitome of comfort food. The tender chicken, creamy texture, and aromatic vegetables come together to create a dish that feels like a warm hug. It’s versatile, too—enjoy it as a standalone meal, or use it as a base for pot pies, casseroles, and sauces.

Did You Know?

Cream of chicken soup is often considered a cousin to chicken pot pie filling. The main difference? Soup is thinner and served on its own, while pot pie is thickened further and topped with a pastry crust!

What’s Your Favorite Cream of Chicken Soup Recipe?

We’d love to hear how you enjoy this comforting classic. Share your favorite variations or recipe ideas in the comments below!