Cream of Chicken Soup Recipe

Butter: Adds richness and helps to sauté the vegetables.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a fragrant and slightly spicy note.

Carrots: Adds sweetness and color to the soup.

Celery: Adds a subtle, earthy flavor and crunch.

Chicken broth: Forms the base of the soup, adding depth and savory flavor.

Cooked chicken: Provides protein and makes the soup hearty.

Heavy cream: Adds creaminess and richness to the soup.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of heat and depth.

When sautéing the onion, garlic, carrots, and celery in the butter, make sure to cook them until they are just beginning to caramelize. This will enhance the depth of flavor in your cream of chicken soup. Additionally, when adding the heavy cream, do so gradually while stirring continuously to prevent curdling and ensure a smooth, creamy texture.

• butter - Substitute with olive oil: Olive oil is a great gluten-free alternative that provides a similar richness and depth of flavor.

• onion - Substitute with leek: Leeks offer a milder, slightly sweet flavor and are naturally gluten-free.

• garlic - Substitute with shallots: Shallots provide a subtle garlic-like flavor and are also gluten-free.

• carrots - Substitute with parsnips: Parsnips have a slightly sweet, earthy flavor and are a great gluten-free option.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and is a good gluten-free alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth is naturally gluten-free and can be used to maintain the soup's flavor.

• cooked chicken - Substitute with cooked turkey: Turkey is a gluten-free protein that can be used similarly to chicken.

• heavy cream - Substitute with coconut milk: Coconut milk is a dairy-free, gluten-free alternative that adds a creamy texture.

• salt - Substitute with sea salt: Sea salt is naturally gluten-free and can be used to season the soup.

• pepper - Substitute with white pepper: White pepper provides a similar heat and is gluten-free.

• Allow the cream of chicken soup to cool completely before storing. This helps prevent condensation, which can dilute the soup and affect its texture.
• Transfer the cooled soup into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or dividing the soup into individual servings.
• Label each container with the date and contents. This ensures you know exactly what’s inside and helps you keep track of how long it has been stored.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Make sure the containers are sealed tightly to maintain freshness and prevent any odors from seeping in.
• For longer storage, place the containers in the freezer. The cream of chicken soup can be frozen for up to 3 months. Lay freezer bags flat to save space and allow for quicker thawing.
• When ready to use, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup’s texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup in the microwave if possible, as this can cause uneven heating and may affect the texture of the vegetables and chicken.
• If you notice any separation or graininess after reheating, whisk the soup vigorously to help reincorporate the ingredients and restore its creamy texture.
• Always check the soup for any off smells or changes in appearance before consuming, especially if it has been stored for an extended period.

• Stovetop method:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, but not boiling, it's ready to serve.

• Microwave method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.

• Double boiler method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• Slow cooker method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and heat for 1-2 hours, or until the soup is hot.

• Oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover with foil to prevent drying out.
  4. Heat for 20-30 minutes, stirring halfway through, until the soup is hot.

• Large pot: Use this to melt the butter and cook the vegetables, as well as to simmer the soup.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Chef's knife: Essential for chopping the onion, garlic, carrots, and celery.

• Cutting board: Provides a safe and clean surface for chopping the vegetables.

• Measuring cups: Necessary for accurately measuring the chicken broth, heavy cream, and other ingredients.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

• Ladle: Perfect for serving the hot soup into bowls.

• Bowl: Handy for holding the shredded chicken until it's time to add it to the soup.

Pre-chop vegetables: Chop the onion, garlic, carrots, and celery in advance and store them in the fridge.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-measure ingredients: Measure out the butter, chicken broth, and heavy cream before starting to cook.

One-pot cooking: Use a large pot to cook everything together, minimizing cleanup time.

Simmer with lid: Cover the pot while simmering to speed up the cooking process.