Homemade Cream of Chicken Soup is nothing like the pale, gloopy, gravy-like mess that comes out of a can; rather, it's an utterly delightful, soothing, and rich-flavored soup dotted with fresh vegetables and herbs and very finely minced chicken.
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Homemade Cream of Chicken Soup
Growing up, all I knew of creamed soups is that they came from a red- and-white tin that, when opened, would yield a bouncy gelatinous goop that served as the glue that bound the casseroles we would take to church events. This soup is not one of those; rather, it’s a lovely, comforting blend of aromatic vegetables, butter, egg yolks, cream, fresh herbs and chicken.
This soup makes little waste and, in a home where every penny counts, it’s rather nice to eke out every bit of flavor and nourishment from what you have available to you. So, use up the celery leaves and the carrot tops and you’ll find they give the soup a beautiful aromatic flavor that blends well with the soft and soothing flavor of chicken, cream, parsley, and chives.
How would you make this in an Instant Pot?
You could try and let us know how it goes.
like the idea but DAIRY FREE
This isn’t a dairy-free blog.
I would like to try this without the chicken, any idea the ratio of liquid to egg yolks?
I recommend making this with chicken.