Hamdi Saidani Pioneer Woman Homemade Cream of Chicken Soup uses butter, onion, celery, carrots, flour, chicken broth, herbs, chicken, cream, sherry, salt, and pepper. It’s a filling soup that you can make in about 50 minutes and it will feed up to 6 people.
Pioneer Woman Cream Of Chicken Soup Ingredients
- 1/2 cup unsalted butter
- 1 medium Spanish onion, finely chopped
- 2 stalks celery (with leaves), finely chopped
- 3 medium carrots, finely chopped
- 1/2 cup all-purpose flour
- 7 cups chicken broth (homemade or low-sodium canned)
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons chopped flat-leaf parsley for garnish
How To Make Pioneer Woman Cream Of Chicken Soup
- Start the Base: In a large soup pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, covered and stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the flour and cook for an additional 2 minutes, stirring constantly.
- Prepare the Broth: Gradually pour in the chicken broth, whisking constantly to ensure a smooth mixture. Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine to form a bouquet garni. Add this to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the Chicken: Stir in the cooked, diced chicken and bring the soup back to a gentle boil, ensuring that the chicken is thoroughly heated.
- Final Touches: Remove the pot from the heat. Whisk in the heavy cream and dry sherry. Season with kosher salt and freshly ground black pepper, adjusting the quantities to suit your taste.
- Serve: Remove and discard the herb bundle. Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
Recipe Tips
- Use Good Chicken Broth: If you can, make your own chicken broth. It tastes better than the broth from the store.
- Cut Vegetables the Same Size: Make sure all the vegetables are cut the same way. This helps them cook the same and makes the soup feel nice.
- Tie Your Herbs Together: Tie the parsley, thyme, and bay leaf together before you put them in the pot. This makes it easy to take them out later, and they make the soup taste great.
- Add Flour Slowly: When you add flour, do it a little at a time and keep stirring so it doesn’t get lumpy. This makes your soup creamy and smooth.
- Taste Before Serving: Always taste your soup when it’s done cooking. You might need to add a little more salt or pepper to make it just right.
What To Serve With Cream Of Chicken Soup
Serve this Cream of Chicken Soup with crusty bread, a simple green salad, steamed veggies, and garlic croutons. You can also have it with cheese biscuits, rice, roasted potatoes, and cooked greens.
How To Store Cream Of Chicken Soup
- To Keep in the Fridge: Let the soup cool down completely. Then, either keep it in the same pot with a lid or put it in a container that seals tight. It will stay good in the fridge for 3 to 4 days.
- To Freeze: If you want to keep the soup for a longer time, put it into a container that can go in the freezer. Make sure it’s closed well. You can keep it frozen for about 2 months. When you’re ready to eat it, thaw it in the fridge for a day.
How To Reheat Leftover Cream Of Chicken Soup
- Oven Method: Turn your oven to 350°F (175°C). Place the soup in an oven-safe container and cover it with foil. Warm it up for about 15-20 minutes until it’s hot all through.
- Microwave Method: Put some soup in a microwave-safe bowl and cover it lightly with a lid or plastic wrap. Use the high setting for 2-3 minutes, stirring in the middle so it heats up evenly.
Pioneer Woman Cream Of Chicken Soup Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 350
- Total Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Sugar: 5 g
- Protein: 22 g
- Cholesterol: 95 mg
- Sodium: 950 mg
FAQs
Can I Use Store-bought Chicken Broth?
Yes, you can use chicken broth from the store. Try to use one with less salt so you can add salt as you like. Homemade broth is usually tastier, but store-bought broth is fine too.
What Kind Of Chicken Should I Use?
You can use cooked chicken breast for a less fatty soup, or chicken thighs for more flavor. Using chicken from a store-bought rotisserie chicken saves time and tastes great.
How Can I Thicken The Soup If It’s Too Thin?
If the soup is too runny, mix a tablespoon of flour with a little cold water until it’s smooth. Stir this into the soup while it’s still cooking to make it thicker.
Try More Pioneer Woman Recipes:
- Pioneer Woman Creamy Chicken Noodle Soup
- Pioneer Woman Chicken Tortilla Soup
- Pioneer Woman Slow Cooker Chicken Tortilla Soup
Pioneer Woman Homemade Cream Of Chicken Soup
Description
Pioneer Woman Homemade Cream of Chicken Soup uses butter, onion, celery, carrots, flour, chicken broth, herbs, chicken, cream, sherry, salt, and pepper. It’s a filling soup that you can make in about 50 minutes and it will feed up to 6 people.
Ingredients
Instructions
- Start the Base: In a large soup pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, covered and stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the flour and cook for an additional 2 minutes, stirring constantly.
- Prepare the Broth: Gradually pour in the chicken broth, whisking constantly to ensure a smooth mixture. Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine to form a bouquet garni. Add this to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the Chicken: Stir in the cooked, diced chicken and bring the soup back to a gentle boil, ensuring that the chicken is thoroughly heated.
- Final Touches: Remove the pot from the heat. Whisk in the heavy cream and dry sherry. Season with kosher salt and freshly ground black pepper, adjusting the quantities to suit your taste.
- Serve: Remove and discard the herb bundle. Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
Notes
- Use Good Chicken Broth: If you can, make your own chicken broth. It tastes better than the broth from the store.
- Cut Vegetables the Same Size: Make sure all the vegetables are cut the same way. This helps them cook the same and makes the soup feel nice.
- Tie Your Herbs Together: Tie the parsley, thyme, and bay leaf together before you put them in the pot. This makes it easy to take them out later, and they make the soup taste great.
- Add Flour Slowly: When you add flour, do it a little at a time and keep stirring so it doesn’t get lumpy. This makes your soup creamy and smooth.
- Taste Before Serving: Always taste your soup when it’s done cooking. You might need to add a little more salt or pepper to make it just right.
Pioneer Woman Homemade Cream Of Chicken Soup, Ree Drummond Cream Of Chicken Soup
