Cream of Chicken Soup

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Canned cream of chicken soup – in that red and white can, of course – was my go-to lunch as a kid. Honestly, I don’t know why. Something about the combination of creamy and chicken broth made me happy. I also sort of hated Tomato soup at the time and it was a household staple.

Once I learned how to cook, I realized that I could make my own. It is not Campbells, so it only hints at nostalgia, but in almost every way it is better. Since this is the start of a very strange school year here in the States, it seemed like a good time to visit something that was a school lunchbox favorite of mine – even though it’s currently nearly 90° F where i’m writing this and a rich creamy soup isn’t really the first thing on my mind (rum drinks?)

This is a soup where you can really play around with the recipe. Add any  herbs and spices you enjoy, or that will best pair with a main course. This recipe creates a simple, traditional base, but I have added everything from chopped pickles to fresh chili peppers with great effect. Topit with bright green herb oil for a “fancy” look, or pour into that plaid thermos that got you beat up in elementary school for a more authentic feel.

Cream of Chicken Soup

Recipe by DrewCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 4 cups chicken stock

• 1 cup heavy cream

• 2 bone-in, skin-on chicken thighs

• 1 oz dry sherry

• 1 sprig thyme

• 2 tbsp butter

• 2 tbsp AP flour

• 1 clove garlic, minced

• 2 tbsp kosher salt

• ½ tsp ground white pepper

Directions

• Poach chicken thighs in chicken stock until meat is falling from the bone, (about 30 minutes).
• Remove chicken from stock, and discard bones and skin before shredding or chopping chicken into small pieces.
• Add 2 tbsp butter to a sauce pan or soup pot.
• Once the butter has stopped foaming, add 2 tbsp flour, and cook for approx. 1 minute until the flour has absorbed the butter and has started to cook, but has not begun to brown.
• Add garlic, chicken stock, sherry, and thyme, and bring to a simmer.
• Stir to combine well.
• Add cream, return to a simmer, and reduce slightly.
• Add shredded chicken and allow to warm through.
• Season to taste with white pepper and kosher salt.

Be sure to check out my other food project, The Weekly Menu!