Cream of Chicken Soup 🐔🥛🥣

The essence of chicken cream soup lies in the sweetness of the chicken combined with the richness of the cream. A bowl of this soup is creamy yet not greasy, with the added crunch of shredded chicken and diced vegetables, truly warming and satisfying.

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🛒 Ingredients (about 4 servings)

• Chicken breast🐔: 200g (or chicken fillet, chopped into small pieces/hand-torn after cooking)
• Chicken broth🥣: 800ml (use chicken bones for a more fragrant flavor, or use ready-made broth if you’re lazy)
• Onion: 1 (chopped)
• Celery🌿: 1 piece (diced)
• Carrot🥕: 1 (cut into small pieces)
• Garlic🧄: 2 cloves (chopped, optional)
• Butter: 30g
• 2 tablespoons of low-gluten flour (for the whole roux)
• Milk: 250ml
• Fresh cream🍶: 100ml (optional, makes the soup more fragrant and smooth)
• Salt: appropriate amount
• Crushed black pepper: appropriate amount
• Bay leaf🍃: 1 piece (optional, to enhance the aroma)
• Chopped parsley: a little (for decoration)

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👩🏻🍳 Detailed cooking process

1. Precook the chicken

• Place chicken breasts in boiling water or chicken broth and cook over medium heat until cooked through, about 8-10 minutes.
• After it cools down a little, you can cut it into pieces or tear it into strips by hand and set aside.
• The chicken cooking water/broth can be saved and added to the soup base later for a richer flavor.

2. Sauté vegetables

• Heat a large pot over medium heat and add butter.
• Add chopped onion, diced celery, and diced carrots, and sauté until the onion is translucent and the vegetables are fragrant.
• If you want a richer flavor, you can add garlic and sauté it until fragrant.

3. Roux

• Turn to low heat, add flour and stir quickly to completely blend the flour and butter into a paste.
• This step is the key to making the soup thick, and it should be stir-fried until it turns slightly golden brown.

4. Add soup base

• Slowly pour in the chicken broth, stirring as you go to prevent the flour from clumping.
• Bring to a boil, then reduce to medium-low heat, add bay leaves, and simmer for 10 minutes to allow the soup base to absorb more flavor.

5. Add chicken

• Add the previously cooked diced/shredded chicken to the broth and cook for 5 minutes until the flavors blend.

6. Add milk and cream

• Slowly add milk over low heat and stir well.
• If you want it to be creamier, you can add more fresh cream, but be careful not to boil it over high heat to avoid it separating.

7. Seasoning

• Finally, season with salt and black pepper.
• You can add a little nutmeg powder if you like, and the taste will be more like that of a Western restaurant.

8. Finish serving

• Pour the hot and spicy chicken cream soup into bowls.
• Sprinkle some chopped parsley on the surface for decoration, and serve with garlic buns🥖, perfect!

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🌟 Editor's Tips

• Chicken preparation : Using chicken breast is healthier, but using chicken thighs will be smoother and more fragrant.
• Consistency : If you want a thicker consistency, add more flour or cream. If you want a lighter consistency, use less cream and more milk.
• Lazy version : You can use instant chicken soup + cooked shredded chicken, and it will be ready in ten minutes.
• Upgraded version : Add corn kernels 🌽 or mushroom slices 🍄 to make it corn and chicken cream soup or mushroom and chicken cream soup.
• Hong Kong fast food memories : Some tea restaurants would use soup noodles and add some minced chicken and vegetables. The taste is not so natural, but the drink is full of childhood flavors.