Cream Of chicken is a sentimental favourite , tender chunks of chicken enveloped in a creamy, velvety broth. The soup is popular for its chunky and creamy texture. The flavour of cream of chicken soup is mild but fulfilling. Thyme, parsley, and sometimes bay leaves add complexity without overshadowing the natural sweetness of the chicken. Onions, garlic, and celery are often singularly saut ed to make up the base, which gives that beautiful aromatic counterpoint of a balanced aromatic nature and creaminess. Shredded or cubed chicken, for instance, is typically tricky to detect in the soup but provides a welcome bite of substance with each spoonful. The soup offers warmth and sustenance, which is a crowd favourite during the colder months. It is a versatile recipe that can taste good with whatever you have on hand; some do have carrots or mushrooms or you could add a little splash of white wine. Because of its convenience, canned or condensed cream of chicken soup is also a popular shortcut next to various dishes or an occasional meal by itself.

• 100 gms chicken
• 1 sprig fresh thyme
• 1/2 cup fresh cream
• 1 tbsp all purpose flour
• Salt
• 1 cup milk
• 1 carrot
• 3-4 inch leek
• 12-15 black peppercorn
• 1 tbsp butter
• 1 tsp oil
• 1 bay leaf
• 3-4 inch celery stick

• Begin the recipe of cream of chicken soup, by melting one tablespoon butter and one teaspoon oil in a large non-stick pan over medium heat. The butter and oil combination will ensure that the butter does not burn and gives a perfect creamy feeling to the soup.
• Once the oil and butter are hot, add 12-15 black peppercorns and one bay leaf.
• Stir the spices for a few seconds to allow them to release their flavours into the fat.
• Add the chopped celery, about 3-4 inches, sliced leek and sliced carrots in small 1/2-inch pieces to the pan.
• Saut the vegetables for about 3-4 minutes, stirring occasionally, until they soften. The aromatic flavours of the bay leaf and black peppercorns would be absorbed into the vegetables and now would be a base for this soup.
• Add the 100g boneless chicken cubes to the pan.
• Stir well to mix in the saut ed vegetables with the chicken.
• Cook the chicken on a high flame, stirring constantly, for 5-7 minutes, allowing even browning of chicken on all sides.
• After the chicken is browned, add one sprig of fresh thyme to it. Toss it over the mixture and let the essence infuse into the dish with a distinct, aromatic flavour.
• Add one tablespoon of refined flour (all-purpose flour) to the pan when the chicken is done. Stir the mixture well together so that the flour can blend into the chicken and vegetables. The flour will thicken the soup as it cooks.
• Sprinkle salt to taste, then toss everything together so the flour is spread evenly.
• Cook this paste for another 2-3 minutes, stirring often, so the flour cooks and a roux thickens the soup.
• Ensure that the chicken is fully cooked and the mixture is well mixed.
• Take the pan off the heat.
• Pour this mixture into a blender jar. Add half a cup of water to smooth it and blend it into a fine paste. Now blend until smooth and creamy.
• Strain back the mixture into the same pan. You will get silky soup without any solid pieces, and it can be blended a bit.
• Put the pan back on the stove.
• Strain the mixture from step 4, then whisk with one cup of milk over medium heat for 1-2 minutes until creamy.
• Add black pepper and half a cup of fresh cream, stirring until velvety smooth. After a minute, let it cool a little. Serve hot in warm bowls with some extra cream on top.
• Sprinkle crushed black peppercorns on top to give it a spicy and crunchy feel, and finish it off with a sprig of fresh thyme for an aromatic addition.
• The cream of chicken soup recipe is ready for serving.