Serves 8 (about 3 quarts)
Homemade cream of chicken soup is the epitome of comfort food. This recipe has it all: fresh vegetables, savory herbs, chunks of tender chicken, and a thick, creamy soup base that brings it all together.
Ingredients
½ cup vegetable oil
¼ cup unsalted butter
¾ cup all-purpose flour
2 cups minced yellow onion
½ cup carrot, peeled and sliced ¼-inch thick
1 cup celery, sliced ¼-inch thick
1 tablespoon fresh garlic, mashed and minced
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon fresh ground black pepper
½ teaspoon ground nutmeg
2 tablespoons kosher salt
4 cups unsalted or low-sodium chicken broth
1 pound boneless skinless Smart Chicken thighs, cut into bite-sized pieces
2 bay leaves
2 cups half and half
Directions
In a 4-quart stock pot, heat the oil, butter, and flour over medium-high heat, stirring often with a long-handled wooden spoon, until the flour starts to brown. Turn the heat down to medium and stir constantly to prevent burning. Cook until the roux mixture reaches the color of peanut butter. Stand back to avoid splatter and carefully add the onions, carrots, and celery to the pot and stir well. Continue cooking over medium heat, stirring constantly, for 3 to 4 more minutes (after which the vegetables should be sweated and soft). Add the garlic, thyme, sage, pepper, and nutmeg, turn off the heat, and stir for a minute or two. Add the salt and chicken broth and turn heat back to high. Stir to incorporate the roux and the stock, and bring to a low boil. Reduce heat to medium. The soup will be very thick at this point. Add the chicken and bay leaves and cook, stirring often, until the soup comes back to a boil. Maintain a low boil for five minutes, until the chicken is cooked through. Stir in the half and half and return to a boil. Remove bay leaves, season with additional salt and pepper if needed, and serve.