Cream of Chicken Soup

Feb 1, 2024, 8:19:20 PM

Cream of Chicken Soup is a comfort food classic. Filled with heavy cream and seasonings makes for a creamy dish.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Serves: 4

● 2 pounds bone-in, skin-on chicken thighs
● 1 teaspoon kosher salt
● 1/2 teaspoon ground black pepper
● 1 tablespoon olive oil
● 1 yellow onion, minced
● 1/4 cup flour
● 2 cups milk
● 3 cups chicken stock
● 2 tablespoons chopped fresh thyme
● 1/4 cup heavy cream


  1. Season chicken on both sides with salt and pepper. Heat olive oil in a large pot over
    medium heat. Add chicken, skin-side-down, and let cook for 25 minutes, or until the
    internal temperature reaches 170°F, flipping halfway through. Transfer chicken to a plate
    and let cool.
  2. Remove all but 3 tablespoons of fat from the pan. Add onion and sauté until softened,
    about 5 minutes. Sprinkle flour over and cook, stirring constantly for 2 minutes. Gradually
    whisk in milk and chicken stock. Bring to a boil and reduce heat to low. Add thyme and
    simmer for 10 minutes, uncovered.
  3. Shred cooked chicken into bite-size pieces, discarding any skin or bone. Stir chicken into
    soup and simmer for 5 minutes. Stir in heavy cream and season, to taste, with additional
    salt and pepper.