It includes only the most basic of ingredients, but you’d never know from the depth of flavor in this Cream of Chicken Soup.
I don’t think I have written a soup recipe in years. Very simply, it’s because most of the soup recipes that I share come from my sister-in-law Devorah. Over many years and cookbooks, she kindly let me share all her soup recipes with the world (maybe she likes having a printable version?)
Her Tomato Soup and Dumplings is my kids’ favorite. The Creamy White Soup in Dinner Done is a classic. Last Pesach, when she told me she made Cream of Chicken Soup, I made myself a little note to share it with BCP readers. I think Devorah’s soup recipes are always popular since they contain very few ingredients, but are still full of flavor. And this is also the perfect easy BCP recipe that everyone will love.
It’s easier to make this soup if you use a whole chicken cut into 4 rather than a whole chicken, however either will work! See the rest of the ingredients? Super, super simple!
The chicken will go on the bottom of the pot.
Then, peel all the vegetables and add them as well. Potatoes and celery can be halved.
Cover with water and bring to a boil, then leave this simmering on your stove for about a good 4 hours. Let it do its work on its own. The broth will turn a golden yellow. If you see scum accumulating in the beginning of the process, remove it with a slotted spoon.
Once the stock is ready, remove the celery (these can be discarded) and remove the chicken. Make sure to keep the chicken tops (chicken breasts) and bottoms (legs and thighs) separate.
The chicken tops (chicken breasts) are going to go back into the soup to be blended with the rest of the vegetables.
Remove and discard the skin and bones and chop the chicken bottoms (legs and thighs).
The dark meat is going to be added back into blended soup.
Blend until smooth and creamy!
Add in that dark meat…. a little salt and pepper and look what we have…
A gorgeous, rich, filling Cream of Chicken your family will love.
This soup is Freezer-Friendly! You can freeze this soup fully cooked and ready. Just defrost and reheat.
Cream of Chicken Soup
Ingredients
- 1 whole roaster / pullet chicken OR chicken cut in 4
- 3 golden potatoes
- 2 celery stalks
- 1 small celery knob / celeriac
- 3 onions
- 3 garlic cloves, optional
- salt and pepper to taste
Instructions
- Place chicken on the bottom of an 8 quart pot (no need to clean chicken as all the extra will add flavor). Peel all vegetables and add to the pot. You can cut potatoes and celery in half.
- Cover with water almost till the top. Bring to a boil, and then lower flame cooking for approximately 4 hours, until broth is golden yellow. In the beginning you can remove any scum that accumulates on the top of the soup.
- Remove celery sticks and toss. Remove chicken. Separate top (white) and bottom (dark) of chicken. Remove all skin and bones and toss. Place chicken tops into soup with remaining vegetables (double check that there is no skin or bones left!). Using an immersion blender, blend fully until soup is light in color and smooth.
- Cut chicken bottoms into bite size pieces (If you plan on freezing the soup, do not chop the chicken as small as we did; bigger pieces if you'll be freezing this soup) and place back into blended soup. Taste and season with salt and pepper as needed. Heat and serve.
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