Chunky Cream of Chicken Soup (freezer meal)

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:

1. In a large pot over medium heat, melt the butter.
2. Add the chopped onion, celery, and carrots.
3. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
4. Add the flour and cook, stirring constantly for an additional 2 minutes.
5. Slowly pour in the broth.
6. Bring the soup to a low boil while stirring constantly.
7. Add the sage, thyme, and poultry seasoning.
8. Turn the heat to low and add the cream.
9. Stir in the chicken and simmer for 25-35 minutes.
10. Season to taste with salt and pepper.
11. Ladle into soup bowls.
12. 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. 

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Chunky Cream of Chicken Soup

Course: Soup

Keyword: cream of chicken soup, soup

Servings: 4 people

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 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

1. Instructions:
2. In a large pot over medium heat, melt the butter.
3. Add the chopped onion, celery, and carrots.
4. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
5. Add the flour and cook, stirring constantly for an additional 2 minutes.
6. Slowly pour in the broth.
7. Bring the soup to a low boil while stirring constantly.
8. Add the sage, thyme, and poultry seasoning.
9. Turn the heat to low and add the cream.
10. Stir in the chicken and simmer for 25-35 minutes.
11. Season to taste with salt and pepper.
12. Ladle into soup bowls.
13. Garnish with parsley if desired and serve.

Recipe Notes

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:

Hamburger Soup

Spicy White Bean and Chicken Soup

Crock Pot Enchilada Soup