A simmering pot of Creamy Chicken Soup feeds appetite and restores soul after a long day of working when you seek comfort at home.
After a hard day, we know that however rough our day was, we automatically start looking for dinner. A simmering pot of soup feeds my appetite and restores my soul after a long day of work. I grew up with my mom making me hearty Creamy Chicken Soup for dinner. Thus, eating Creamy Chicken Soup brings me nostalgia and comfort especially when I do not feel well.
Tips for Making Creamy Chicken Soup
1. Use 1 pot
This is an optional step. I use the same pot to cook the chicken, then the vegetables, roux, and eventually the creamy chicken soup. By keeping the ingredients going into the same pot, you do not lose any of those wonderful flavors along the way.
2. Chicken thighs for a flavorful soup
It is not wrong to use chicken breast for soup. You can use any part of the chicken. However, chicken thighs have a tender and juicy meat that is full of flavor and adds more richness to the soup.
3. Cook the chicken separately
Different soup ingredients require different cooking times. Instead of overcooking your chicken while waiting for your carrots cooked, I cook the chicken separately at the beginning before making soup and add the cooked chicken in near the end to warm through. Avoid adding all of the ingredients into the pot at once just to make it a little easier on yourself.
4. Make a roux
Roux is a thickening agent that gives soup or sauces a silky smooth body and nutty flavor. Roux takes just a few minutes to make, and the flavor will get better the longer you cook the roux. Begin by melting butter or fat over medium heat and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing to eliminate any raw floury flavors.
After the roux has turned light brown, add liquid while whisking a small amount a little at a time. Stir until smooth and continue this process until you have incorporated the liquid.
5. Do not boil cream soup
Adding dairy products into the heated soup will cause the soup to curdle. Dairy products with higher fat contents like heavy cream are less prone to curdling, but they still can break apart.
Add the heavy cream at the end of cooking the soup. When the soup is hot but not boiling, slowly add the cream and stir until fully incorporated. Do not boil and just heat it until just long enough for it to warm.