Joanna Gaines Cream Of Chicken Soup

This rich creamy Joanna Gaines Cream Of Chicken Soup is made with shredded chicken, heavy cream, and fresh vegetables and ready in 45 minutes. The heavy cream melts into the savory broth to create a thick base that coats the spoon perfectly. I always keep a batch in my freezer for busy weeknights.

Why This Classic Works

I used to rely on the canned versions for my casseroles and quick lunches. The flavor always felt a bit flat and overly salty compared to homemade.

Making this from scratch taught me how a simple butter and flour roux completely changes the texture. Now I have a rich base that tastes like real comfort food.

Joanna Gaines Cream Of Chicken Soup Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Joanna Gaines Cream Of Chicken Soup

1. Sauté Vegetables: Melt butter in a large pot over medium heat and cook the onion, celery, and carrots for 5 minutes.
2. Create The Roux: Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
3. Add The Liquid: Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
4. Simmer The Soup: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15 minutes.
5. Finish With Cream: Stir in the shredded chicken, heavy cream, salt, and pepper, heating for 5 more minutes until warm.

Recipe Tips

• Whisk constantly: Adding the broth slowly while whisking prevents lumps in your soup base.
• Use rotisserie chicken: Store-bought roasted chicken saves time and adds a deeper savory flavor to the dish.
• Control the heat: Do not let the soup boil rapidly after adding the heavy cream or it might separate.

What To Serve With Cream Of Chicken Soup

Crusty French bread or soft dinner rolls are perfect for soaking up the creamy broth. You can also pair it with a crisp green salad tossed in a light vinaigrette to balance the richness.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat. You can freeze it for up to 2 months, but the cream might separate slightly when thawed.

FAQs

Can I use milk instead of heavy cream?

Yes, whole milk works, but the soup will be thinner and less rich.

How do I thicken the soup more?

Mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering soup.

Can I make this vegetarian?

You can use vegetable broth and swap the chicken for white beans or mushrooms.

Nutrition

• Calories: 350 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 12g
• Protein: 18g

Try More Recipes:

• Joanna Gaines Blended Peach Sunrise
• Joanna Gaines Spinach Salad
• Joanna Gaines Blush Wine Vinaigrette

Joanna Gaines Cream Of Chicken Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Rich creamy Joanna Gaines Cream Of Chicken Soup uses shredded chicken, simple vegetables, and heavy cream for a 45-minute comfort meal. This homemade version beats any canned soup and works perfectly for chilly evening dinners.

Ingredients

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup diced yellow onion

• 1 cup diced celery

• 1 cup diced carrots

• 4 cups chicken broth

• 2 cups cooked shredded chicken

• 1 cup heavy cream

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• 1. Sauté Vegetables: Melt butter in a large pot over medium heat and cook the onion, celery, and carrots for 5 minutes.
• 2. Create The Roux: Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
• 3. Add The Liquid: Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
• 4. Simmer The Soup: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15 minutes.
• 5. Finish With Cream: Stir in the shredded chicken, heavy cream, salt, and pepper, heating for 5 more minutes until warm.