How to Make Creamy Chicken Soup

This creamy chicken soup contains shallots, carrots, celery, green onions, peas and diced chicken breast. Its creamy consistency is derived from heavy cream and flour. This recipe for creamy chicken soup yields approximately eight 2-cup servings and makes a hearty meal for chilly winter nights. Serve with a green salad and crusty bread, if desired.

Things You'll Need

• Unsalted butter
• Large saucepan
• Shallots
• Carrots
• Celery
• Green onions
• All purpose flour
• Chicken broth
• Frozen peas
• Diced chicken breast
• Heavy cream
• Salt
• Pepper
• Fresh parsley sprigs (optional)
• Croutons (optional)
• Shredded Parmesan cheese (optional)

Instructions

1. Melt 1/4-cup unsalted butter in a large saucepan over medium heat. Mince two shallots. Dice two carrots and two ribs of celery. Add to the butter and sauté for 5 minutes.

2. Slice six green onions, with the green, and add to the butter and vegetable mixture. Sauté for an additional 1 minute, and stir in 6 tbsp. all-purpose flour. Continue stirring until mixed thoroughly.

3. Add 6 cups chicken broth and cook on medium heat until the vegetables are tender, about 10 minutes. Stir frequently.

4. Add 1 cup frozen peas and 2 1/2-cups diced chicken breast to the creamy chicken soup, and continue cooking for an additional 5 minutes.

5. Stir in 1 cup of heavy cream and season with salt and pepper to taste. Heat the creamy chicken soup for an additional thirty seconds to one minute, and remove from heat. Serve immediately, and garnish with parsley, croutons and shredded parmesan cheese, if desired.

Tips & Warnings

• Use homemade chicken broth or canned broth from the supermarket.

Resources

• Read this Article in Spanish