Cream of Chicken Soup
Published August 19, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup cornstarch
3 cups low-sodium chicken broth
1 cup heavy cream
1 cube chicken bouillon, or 1 teaspoon bouillon base
½ teaspoon salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon poultry seasoning, or 1 teaspoon chopped fresh thyme
½ teaspoon celery salt
¼ teaspoon black pepper
Nutritional analysis per serving
13 grams carbs; 49 milligrams cholesterol; 209 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 392 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, whisk cornstarch with ⅓ cup broth until smooth. Pour in the remaining broth and cream; whisk until combined. Turn heat to medium-high and bring to a boil, whisking often. Immediately adjust heat to medium-low and simmer, whisking often, until thickened, 2 to 3 minutes.
- Step 2
Whisk in chicken bouillon. When dissolved, stir in salt, garlic powder, onion powder, poultry seasoning, celery salt and pepper. Simmer for 1 minute. Turn off heat; taste and add more salt if desired. Cool, then use immediately, or store refrigerated in an airtight container for up to 3 days. Or, freeze in 1-cup portions for up to 3 months.
Private Notes
Comments
I am finding the confusion about the blandness or lack of chicken in this recipe confusing. The description of the recipe makes it clear that this is intended as a base or ingredient for other recipes, such as soups or casseroles. Thus the simplicity of the BASE recipe. Also, use your imagination! There are so many things you can add to this cream of chicken soup! Chilies, Aleppo pepper , paprika, turmeric, cumin, coriander, parsley, thyme, marjoram, rosemary, lemon juice, lemon zest, all manner of squashes and carrots and parsnips and potatoes… I almost forgot! Curry powder! And chicken pot pie! Me? I use chicken bone broth from Three Stone Hearth in Berkeley, Ca. It’s the best. If you’re local, give it a try. Heavy cream is too much for me. I use half and half. No black pepper or onion or garlic: I prefer to start with a blank canvas. Also, no bouillon because it’s way too salty for my family. Me? I’m craving creamy chicken soup with tender melty bites of chicken seasoned with thyme and maybe some wild fennel leaves, a little Aleppo pepper. There needs to be carrots, orange and yellow are my favorites, and some small potatoes, quartered and maybe finish with some chard, slice the stems and roughly chop the leaves. Noodles? Maybe…Tasty? Definitely. There you are. It’s a base for so many things…I forgot to mention pasta! And Mac and Cheese! Chicken broth is so good in Mac and Cheese! Have at it, people! And have fun, too.
Chicken soup without chicken? No.
Where is the chicken?
The broth and bullion makes the soup. First try I used Bonafide broth. For me it needs chicken breast pieces. I can't eat foods with chicken fat so this replaces canned soups.
Tried this once but much prefer my usual canned soup substitute of a very thick bechamel made with half cream and half chicken stock made with bouillon.
Very good. Used as the base for the chicken hot dish, and had the leftover cup as an appetizer. Very well received as a starter while the casserole baked. Quick and easy.