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cream of chicken recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A comforting and elegant cream of chicken soup elevated by a vibrant lemon-herb and spinach swirl that cuts through the richness and adds a fresh twist.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 4 tbsp unsalted butter or olive oil, divided
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, finely diced
- 2 cloves garlic, minced (for soup)
- 1/2 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 5 oz fresh spinach
- 1/2 cup packed fresh parsley leaves
- 2 tbsp fresh chives
- 1 small clove garlic (for swirl)
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- Finely chopped fresh parsley, for garnish
Instructions
- Brown the Chicken: Season diced chicken with salt and pepper. Melt 2 tablespoons of butter over medium-high heat in a large pot. Add chicken and cook for 5-7 minutes until lightly browned. Remove chicken and set aside.
- Sauté the Vegetables: Add remaining butter to the pot and reduce heat to medium. Add onion, celery, and carrots; sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Create the Roux and Thicken: Sprinkle flour over the vegetables and stir continuously for 1-2 minutes. Gradually whisk in the chicken broth and whole milk until smooth. Bring to a gentle simmer, stirring frequently until soup thickens.
- Finish the Soup Base: Return cooked chicken to the pot. Reduce heat to low and simmer, covered, for 10-15 minutes, or until chicken is cooked through. Stir in heavy cream, salt, and pepper. Do not boil after adding the cream.
- Prepare the Swirl: Blanch spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze excess water from the spinach. Combine blanched spinach, parsley, chives, garlic clove, lemon juice, and olive oil in a food processor. Process until smooth and vibrant green. Season with salt and pepper.
- Serve and Garnish: Ladle hot soup into bowls. Dollop 1-2 tablespoons of the spinach swirl onto each serving. Swirl gently and garnish with fresh parsley before serving immediately.
Notes
For a richer soup base, use chicken thighs instead of breasts. Ensure heavy cream is added at the end, and do not let the soup boil after adding it to prevent curdling. Blanching the spinach before blending creates a vibrant green color for the swirl.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: cream of chicken, soup, comfort food, lemon swirl, spinach, weeknight meal, easy, elegant, healthy-ish, chicken soup, creamy
