Cream of Chicken Soup Recipe: The Perfect Comforting Soup for Mother’s Day

There’s something wonderfully comforting about a homemade cream of chicken soup. It’s warm, nurturing and quietly nostalgic, the sort of meal that instantly makes people feel cared for from the very first spoonful. Which is probably why it feels so perfectly suited to Mother’s Day.
Not every Mother’s Day gathering needs elaborate menus, complicated desserts or twelve side dishes requiring emotional resilience to prepare. Sometimes the loveliest meals are the simple ones: a pot simmering gently on the stove, fresh bread on the table and everyone slowing down long enough to enjoy each other’s company.
This cream of chicken soup is rich without being heavy, beautifully creamy and filled with tender chicken. It’s the sort of recipe mothers have been making for generations – dependable, comforting and always appreciated, particularly when served with plenty of crusty bread and perhaps someone else volunteering to do the dishes for once.

Cream of Chicken Soup

Ingredients

60g butter
1 small onion diced finely.
1/3 cup plain four
3 cups chicken stock
1 garlic clove crushed
1 cup of milk
2 chicken breasts sliced finely into strips (or 2 cups of cooked shredded chicken)
1 cup of cream (use evaporated milk for a lighter option)
1 stick celery, finely diced
1 tsp thyme leaves
¼ cup parsley
2 spring onions

Method

1.        Firstly, we need to make our roux (our soup base). Melt butter in a large pan, add the onion and fry gently till transparent. Add the garlic a cook for a couple of minutes, then add the flour and stir continuously over a low heat. It will go into a thick paste, don’t worry its meant to do this.
2.        Gradually add the warm chicken stock, stirring well between each addition to get rid of any lumps – using a whisk briskly, helps break down the lumps. Keep stirring or whisking until lovely and smooth.
3.        Continue stirring over a medium heat until the mixture thickens and starts to simmer.
4.        Reduce the temperature, then stir in the milk, followed by the chicken, thyme leaves, celery and cream. Simmer gently for 5-7 minutes until chicken is cooked but still tender. If you are using cooked chicken, 4 minutes is plenty.
5.        If you feel you would like the soup to be less thick at this stage add a little bit more chicken stock and stir well.
6.        Season with salt and pepper.
7.        Serve with a sprinkle of spring onions and parsley

Serves 4-6

Tips:
Sweet corn for a more old-fashioned version
Mushrooms for extra richness
A handful of spinach stirred through at the end
Cooked rice or small pasta if you want something heartier

If you prefer a smoother soup, blend half before adding the chicken back in. It gives that lovely café-style texture while still looking homemade enough to earn compliments.