Cream of Chicken Soup
A classic within the condensed soup lineup, cream of chicken is a multipurpose convenience that enhances a slew of old-school American favorites, including hash brown casserole, chicken spaghetti and chicken and dumplings. A from-scratch version is easy to make, and it can be stored in portions and frozen for future use. Using both stock and bouillon doubles down on the chicken-y flavor, and poultry seasoning and celery salt provide a hint of nostalgia. Cornstarch is the thickener here, giving the soup its velvety texture. The end result is less gloopy than canned, so it doesn’t need as much thinning when adding to recipes or sipping as a soup. It also doesn’t carry the same yellow tinge, but adding a pinch of turmeric will do the trick if you feel like you need it.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ⅓cup cornstarch
- 3cups low-sodium chicken broth
- 1cup heavy cream
- 1cube chicken bouillon, or 1 teaspoon bouillon base
- ½teaspoon salt, plus more to taste
- ½teaspoon garlic powder
- ½teaspoon onion powder
- ½teaspoon poultry seasoning, or 1 teaspoon chopped fresh thyme
- ½teaspoon celery salt
- ¼teaspoon black pepper
Instructions
Step 1
In a medium pot, whisk cornstarch with 1/3 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.