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Cream of Chicken Soup

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

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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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 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. 6

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

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Questions

How long does Cream of Chicken Soup take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 5 (15 minutes): "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)."

What internal temperature should Cream of Chicken Soup reach?

For Cream of Chicken Soup, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of leeks in Cream of Chicken Soup?

The entry for Cream of Chicken Soup calls for 1 cup leek, thinly sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I use chicken thighs instead of chicken breasts in Cream of Chicken Soup?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Cream of Chicken Soup uses 1 lb boneless chicken breast, diced.

Can I make Cream of Chicken Soup gluten-free?

Yes. The gluten in Cream of Chicken Soup 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.

Is Cream of Chicken Soup low-carb?

A serving of Cream of Chicken Soup carries 12 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How long does Cream of Chicken Soup keep?

Refrigerate Cream of Chicken Soup for 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; cream and milk split in the freezer.

Serve it with

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