Description
This creamy, rich, homemade cream of chicken soup features sweet roasted garlic for depth and is finished with a vibrant chili oil garnish, creating a unique twist on a classic comfort meal for weeknight dinners.
Ingredients
- 1.1 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup vegetable oil, divided
- 2 whole heads garlic
- 2 cloves garlic, minced
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, finely diced
- 2.9 cups low-sodium chicken stock
- 1/2 cup all-purpose flour
- 2 cups whole milk or heavy cream
- 1 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tbsp red pepper flakes
- 1/4 cup fresh parsley or cilantro, finely chopped, divided
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Cut off the tops of the garlic heads, drizzle with 1 tablespoon of oil, wrap tightly in foil, and roast for 30–40 minutes until very soft. Squeeze the pulp from the cloves when cool enough to handle.
- Brown Chicken: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add cubed chicken and cook for 5–7 minutes until lightly browned. Remove chicken from the pot and set aside.
- Sauté Vegetables and Build Base: Reduce heat to medium. Add remaining oil to the pot with the diced onion, celery, and carrots. Sauté for 8–10 minutes until softened. Stir in the minced garlic cloves and roasted garlic pulp, cooking for 1 minute until fragrant.
- Thicken and Simmer Soup: Sprinkle flour over the vegetables and stir continuously for 2–3 minutes to cook out the raw flour taste. Gradually whisk in the chicken stock until smooth, then whisk in the milk or cream. Bring to a gentle simmer. Add the browned chicken back to the pot and cook for 10–15 minutes, or until the soup thickens to your desired consistency.
- Make Chili Oil and Season: While soup simmers, combine red pepper flakes and 2 tablespoons of herbs in a heatproof bowl. Heat 2 tablespoons of oil in a small pan until shimmery, then pour over the pepper flakes and herbs to steep for 5 minutes. Season the soup with salt and pepper to taste; stir in all but 1 tablespoon of the chili oil.
- Garnish and Serve: Ladle the hot soup into bowls. Drizzle the reserved chili oil over the surface and garnish with the remaining fresh herbs.
Notes
To avoid lumps when making the roux, ensure the flour is cooked for at least 2 minutes before slowly whisking in cold liquid. If the soup is too thick, whisk in a splash of stock or milk; if too thin, mix 1 tablespoon of flour with 1 tablespoon of cold water and whisk into the simmering soup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner
- Method: Simmering, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg