How To Cook Cream Of Chicken?
Cream of chicken soup, when made from scratch, is a surprisingly simple dish that delivers a rich and comforting flavor. It involves creating a roux, adding chicken broth, and simmering it all to creamy perfection.
A Culinary Staple: Cream of Chicken Soup
Cream of chicken soup is more than just a comforting lunch on a chilly day; it’s a versatile ingredient in countless recipes. From casseroles to pot pies, its creamy texture and savory chicken flavor provide a blank canvas for culinary creativity. But pre-made canned versions often lack the depth and nuanced flavor of a homemade batch. Learning to create your own from scratch allows you to control the ingredients, tailor the seasoning, and elevate your entire cooking repertoire.
The Benefits of Homemade Cream of Chicken
Why bother making cream of chicken when the canned variety is readily available? The advantages are numerous:
- Superior Flavor: Homemade soup bursts with fresh, real chicken flavor that canned versions simply can’t match.
- Control Over Ingredients: You can avoid artificial additives, preservatives, and excessive sodium found in many commercial soups.
- Healthier Option: By using fresh ingredients and controlling the salt and fat content, you can create a healthier and more nutritious soup.
- Cost-Effective: While there’s some initial ingredient cost, making a large batch and freezing it can be more economical in the long run.
- Customization: Add your favorite herbs, vegetables, or spices to create a soup tailored to your taste.
The Cream of Chicken Cooking Process: A Step-by-Step Guide
Creating a delectable cream of chicken soup from scratch is easier than you might think. Here’s a breakdown of the process:
- Prepare the Chicken (Optional): While you can use leftover cooked chicken, poaching a chicken breast or two in water or broth creates the most flavorful base. Shred the chicken and set it aside. If you’re short on time, a rotisserie chicken works perfectly.
- Create the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Gradually whisk in all-purpose flour until a smooth paste forms. Cook for a few minutes, stirring constantly, to cook out the raw flour taste. This is your roux, the thickening agent for the soup.
- Add the Liquid: Slowly pour in chicken broth (or stock), whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
- Simmer and Thicken: Bring the soup to a gentle simmer, then reduce the heat to low. Allow the soup to simmer for about 15-20 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Add Chicken and Seasoning: Stir in the shredded chicken, and any other vegetables you desire. Season with salt, pepper, and any other herbs or spices you like, such as thyme, bay leaf, or celery seed.
- Finish with Cream: Stir in heavy cream or half-and-half for extra richness. Be careful not to boil the soup after adding the cream, as it can curdle.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Remove the bay leaf (if used). Serve hot, garnished with fresh parsley or chives.
Key Ingredients for Exceptional Cream of Chicken Soup
The quality of your ingredients will significantly impact the final product. Here’s a breakdown of the essentials:
| Ingredient | Importance | Substitution Options |
|---|---|---|
| Chicken Broth/Stock | Provides the foundational flavor for the soup. | Vegetable broth (for a vegetarian version), water (with added bouillon) |
| Butter | Creates a rich and flavorful roux. | Olive oil, vegetable oil (flavor will be slightly different) |
| All-Purpose Flour | Thickens the soup to the desired consistency. | Gluten-free flour blend (ensure it thickens well), cornstarch (as a slurry) |
| Cooked Chicken | The star of the show; provides protein and flavor. | Turkey, leftover roast chicken, shredded rotisserie chicken. |
| Cream | Adds richness and creaminess to the soup. | Half-and-half, milk (soup will be less rich), coconut milk (for dairy-free) |
| Seasoning | Enhances the overall flavor profile. | Salt, pepper, garlic powder, onion powder, thyme, bay leaf, celery seed |
Common Mistakes to Avoid
Even a simple soup can suffer from a few common pitfalls. Keep these in mind to ensure your cream of chicken is perfect:
- Lumpy Roux: Whisk the flour into the melted butter gradually and continuously to prevent lumps.
- Scorched Roux: Cook the roux over medium-low heat and stir constantly to prevent burning.
- Thin Soup: Allow the soup to simmer for long enough to thicken properly. If needed, add a cornstarch slurry (cornstarch mixed with cold water) to thicken further.
- Curdled Cream: Avoid boiling the soup after adding the cream. Add it at the very end and heat gently.
- Bland Flavor: Don’t be afraid to season generously with salt, pepper, and other herbs and spices. Taste and adjust as needed.
Enhancing Your Cream of Chicken: Flavor Variations
Once you’ve mastered the basic recipe, feel free to experiment and create your own signature cream of chicken soup. Here are a few ideas to get you started:
- Vegetable Boost: Add diced carrots, celery, onions, or mushrooms to the soup for added flavor and nutrients.
- Cheesy Twist: Stir in shredded cheddar cheese, Gruyère, or Parmesan cheese for a cheesy variation.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Herbal Infusion: Experiment with different herbs, such as rosemary, sage, or oregano, to create unique flavor profiles.
- Lemon Zest: A touch of lemon zest adds brightness and complexity to the soup.
Frequently Asked Questions (FAQs)
Can I use frozen chicken in cream of chicken soup?
Yes, you can use frozen chicken. Ensure it is fully cooked before adding it to the soup. You can thaw it and cook it beforehand, or add it directly to the simmering broth, making sure it reaches a safe internal temperature.
How do I make cream of chicken soup thicker?
The soup should thicken as it simmers. If it’s still too thin, whisk a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Gradually whisk the slurry into the simmering soup until it reaches your desired consistency. Simmer for a few minutes to cook out the starch flavor.
What if my cream of chicken soup is too salty?
Add a small amount of lemon juice or a pinch of sugar to help balance the saltiness. You can also add a diced potato, simmer for 15 minutes, and then remove the potato as it will absorb some of the excess salt.
Can I freeze cream of chicken soup?
Yes, cream of chicken soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers to allow for expansion. Thaw in the refrigerator overnight before reheating. Be aware that the texture may change slightly after freezing and thawing.
How long does cream of chicken soup last in the refrigerator?
Properly stored in an airtight container, cream of chicken soup will last for 3-4 days in the refrigerator.
Can I use a different type of cream?
Yes, you can use half-and-half or milk instead of heavy cream. However, the soup will be less rich and creamy with these substitutions. Coconut milk is a great dairy-free option.
Is it possible to make a vegetarian version of cream of chicken soup?
Absolutely! Substitute vegetable broth for chicken broth, omit the chicken, and add vegetables like mushrooms, carrots, and celery. You can also add a plant-based chicken substitute for added protein. Consider using nutritional yeast to add a savory, cheesy flavor.
What are some good side dishes to serve with cream of chicken soup?
Cream of chicken soup pairs well with grilled cheese sandwiches, crusty bread, a simple green salad, or crackers.
How do I prevent the cream from curdling?
Add the cream at the very end of the cooking process and heat it gently, without boiling. If you’re concerned about curdling, you can temper the cream by whisking a small amount of the hot soup into the cream before adding it to the pot.
Can I use leftover rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a convenient and flavorful option for making cream of chicken soup. Simply shred the chicken and add it to the soup.
What kind of herbs and spices go well with cream of chicken soup?
Thyme, bay leaf, celery seed, garlic powder, onion powder, parsley, and chives all complement the flavor of cream of chicken soup. Experiment with different combinations to find your favorite blend.
Can I make cream of chicken soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Add all the ingredients (except the cream) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.