Cream of Chicken Soup
This cream of chicken soup, with its smooth blended vegetable base and satisfying shredded chicken, always has a place at my Yom Tov table!
Some recipes earn a permanent spot on my menus year after year; I don’t even think twice about them. Cream of chicken soup is one of those — an absolute must in my house. Everyone loves it, and there’s always a scramble for the last drop. The best part? It’s one of the easiest soups to make, and it freezes beautifully.
This is truly a “dump-and-go” soup that requires very little babysitting. Once it’s ready, I simply use an immersion blender — or the “zhuzher,” as we call it — to puree it smooth. Then I add back in the shredded chicken and it’s good to go!
When it comes to freezing soups, I avoid those bulky round containers that take up way too much freezer space. Instead, I like to freeze them in deep 9×13 pans. Sometimes I’ll even reheat it right in the pan after defrosting — one less pot to wash! If I don’t have a flame on over Yom Tov, I stick the pan of soup right in the oven and heat it up that way.
Just one tip if you’re trying to do that (I learned this the hard way after a few Yamim Tovim of serving lukewarm soup!): Make sure to defrost the soup well in advance. If it’s even partly frozen when you heat it up, it will take forever and may never get hot enough in time for your meal’s soup course.
If you’re in the mood for something heartier than this soup, try my chicken gumbo soup. It’s similar to my cream of chicken soup but with a thicker base and plenty of chunky vegetables.
Cream of Chicken Soup
Ingredients
- 2 Tbsp oil
- 1 large onion, diced
- 3 garlic cloves
- 2 medium zucchini, peeled and chunked
- 1 large parsnip, peeled and chunked
- 1 medium potato, peeled and chunked
- 4 sprigs fresh dill (or 2 tsp dried dill)
- 1 Tbsp salt
- 1 tsp black pepper
- 1 Tbsp chicken soup mix
- 6 cups water
- 1½ lbs. (approx.) chicken cutlets
Instructions
- Heat oil in an 8-quart pot over medium flame. Add onions and garlic and sauté for 5-7 minutes, or until starting to brown
- Add remaining vegetables, dill, and spices and mix.
- Add water and chicken cutlets
- Bring soup to a boil and then reduce to a simmer for about 1 hour, or until vegetables and chicken are soft.
- Remove chicken to a plate and shred with two forks.
- Blend the soup using an immersion blender. Return the shredded chicken to the soup and heat through before serving.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/cream-of-chicken-soup/
