Cream of Chicken Soup

Name: Cream of Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp butter; 1 cup leek, thinly sliced; 1 cup celery, diced; 2 garlic cloves, minced; 1 tsp fresh thyme, chopped; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 lb boneless chicken breast, diced; 1/2 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper

A rich and velvety British style chicken soup simmered with leeks, fresh thyme, and cream. Perfect for a cozy and satisfying meal on a cold day.

40 minEasyServes 4360 cal/serving

BritishSoupStovetopHigh ProteinLow CarbNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

3 tbsp butter
1 cup leek, thinly sliced
1 cup celery, diced
2 garlic cloves, minced
1 tsp fresh thyme, chopped
1/4 cup all-purpose flour
4 cups chicken broth
1 lb boneless chicken breast, diced
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper

Instructions

1

Melt 3 tbsp butter in a pot over medium heat, then add 1 cup thinly sliced leek and 1 cup diced celery. Cook for 5 minutes until softened.
2

Add 2 minced garlic cloves and 1 tsp chopped fresh thyme, cooking for 1 minute until fragrant.
3

Stir in 1/4 cup all-purpose flour and cook for 2 minutes to eliminate raw flour taste.
4

Slowly whisk in 4 cups chicken broth until smooth, then bring to a simmer.
5

Add 1 lb diced boneless chicken breast, reduce heat, and simmer for 12 to 15 minutes until chicken reaches an internal temperature of 165°F (74°C).
6

Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating gently for 2 minutes before serving.

Questions

Can I make Cream of Chicken Soup dairy-free?

Yes. The dairy in this entry is 3 tbsp butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Cream of Chicken Soup gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cream of Chicken Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Cream of Chicken Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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