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If there were an award given for “hits the spot comfort food”, this chunky cream of chicken soup would win it! It’s got all the requirements. Hearty, good on a cold day, reminiscent of childhood. This hearty soup is great for cold or dreary days. It’s got enough sustenance to make this a full meal, but you can serve it with crusty bread and a side salad if you wish.
Chunky Cream of Chicken Soup Recipe:
Ingredients:
- ½ cup butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1/3 cup flour
- 6 cups chicken broth
- 3 sprigs fresh thyme
- 3-4 leaves of sage, chopped
- 1 tsp. poultry seasoning
- 2 ¾ cups cooked chicken, cubed
- ½ cup heavy cream
- salt and freshly ground black pepper to taste
- parsley for garnish (optional)
Instructions:
- In a large pot over medium heat, melt the butter.
- Add the chopped onion, celery, and carrots.
- Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
- Add the flour and cook, stirring constantly for an additional 2 minutes.
- Slowly pour in the broth.
- Bring the soup to a low boil while stirring constantly.
- Add the sage, thyme, and poultry seasoning.
- Turn the heat to low and add the cream.
- Stir in the chicken and simmer for 25-35 minutes.
- Season to taste with salt and pepper.
- Ladle into soup bowls.
- Garnish with parsley if desired and serve.
Instructions to make this as a freezer meal:
You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour.
OR you can cook the soup using the full stovetop instructions and then put in a freezer safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for a lunch or dinner. Ways to adapt this recipe:
To make this soup gluten free, substitute cornstarch or gluten free flour for the flour.
If you want a vegetarian version, substitute vegetable broth for the chicken broth and use white navy beans in place of the chicken.

- ½ cup butter
- 1 onion chopped
- 3 stalks celery chopped
- 4 medium carrots peeled and chopped
- 1/3 cup flour
- 6 cups chicken broth
- 3 sprigs fresh thyme
- 3-4 leaves sage chopped
- 1 tsp. poultry seasoning
- 2 ¾ cups chicken cooked and cubed
- ½ cup heavy cream
- salt and pepper to taste
- parsley for garnish optional
-
Instructions:
-
In a large pot over medium heat, melt the butter.
-
Add the chopped onion, celery, and carrots.
-
Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
-
Add the flour and cook, stirring constantly for an additional 2 minutes.
-
Slowly pour in the broth.
-
Bring the soup to a low boil while stirring constantly.
-
Add the sage, thyme, and poultry seasoning.
-
Turn the heat to low and add the cream.
-
Stir in the chicken and simmer for 25-35 minutes.
-
Season to taste with salt and pepper.
-
Ladle into soup bowls.
-
Garnish with parsley if desired and serve.
Instructions to make this as a freezer meal:
You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour. OR you can cook the soup using the full stovetop instructions and then put in a freezer safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for a lunch or dinner.
You might also be interested in these tasty freezer soup recipes:
Spicy White Bean and Chicken Soup
5 Secrets to Freezer Cooking Success!
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