Homemade Cream Of Chicken Soup

a round white bowl filled with cream of chicken soup topped with croutons.

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This homemade Cream of Chicken Soup is luscious yet light and packed with fresh flavor! With chunks of tender veggies and a generous helping of shredded chicken, it's a cozy meal on its own or can be used in place of canned soup in your favorite casserole recipes.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free, Halal

Skill Level: Intermediate

Servings: servings (around 8 cups)

Author: Rena Awada

Ingredients

2 tablespoons olive oil
3-4 boneless, skinless chicken thighs about 8 oz in total
1-2 chicken breasts about 8 oz in total
1 cup sweet onion diced
1 cup carrots diced
1 cup parsnip diced
3-4 cloves garlic minced
2 medium Yukon Gold potato peeled and diced
5 cups chicken broth
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup whole milk at room temp
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley optional

Instructions

In a large pot, heat the 2 tablespoons olive oil over medium heat. Add the 3-4 boneless, skinless chicken thighs and 1-2 chicken breasts and sear for 3-4 minutes per side. Set aside.
To the pot, add 1 cup sweet onion (diced), 1 cup carrots (diced), and 1 cup parsnip (diced). Cook for 5 to 6 minutes until softened. Stir in 3-4 cloves garlic (minced) and cook for 30 seconds.
Next, add: 2 medium Yukon Gold potato (peeled, diced), seared chicken breast, seared chicken thighs, 5 cups chicken brothand seasonings (1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried oregano, and ½ teaspoon dried basil). Bring to a gentle boil.
Reduce heat and simmer for 20 to 25 minutes, until the chicken is cooked through and the potato is very tender. During the first 5 to 10 minutes, you'll notice some foam collecting on the surface. Use a spoon or small fine-mesh skimmer to remove it and discard.
When done, transfer the chicken breast and thighs to a plate. Once cool enough to handle, shred with two forks. Set aside.
Using a slotted spoon, transfer about 2 cups of the vegetables and broth to a blender. Add the 1 cup whole milk and blend until completely smooth.

NOTE: Temper the milk first by microwaving it for 45 seconds. This prevents curdling and lumps from forming when it’s added.

Return the blended mixture to the pot together with the shredded chicken.
In a small bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons cold water. Stir the slurry into the soup and simmer for 2 to 3 minutes until slightly thickened.
Stir in 2 tablespoons chopped fresh parsley (if using), taste and adjust seasoning if needed.

Notes

Chicken thighs add extra richness and flavor, while the chicken breast keeps the soup lean and hearty. You can use all chicken thighs or all chicken breasts if you prefer.
Dice the vegetables into similar-sized pieces so they cook evenly.
Be sure the milk is at room temperature before adding it to the soup to help prevent curdling.
Whisk the cornstarch with the cold water until completely smooth before stirring it into the soup to avoid lumps.
Simmer the soup until the potatoes are fork-tender before adding the cornstarch slurry.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally.
I don't recommend freezing this soup since the milk and potatoes can change in texture after thawing.

Nutrition