Cream of Chicken Soup

🛒 Ingredients

• Cooked chicken breast, shredded 44 g · 72 kcal
• Unsalted butter 8 g · 54 kcal
• All-purpose flour 6 g · 23 kcal
• Low-sodium chicken broth 150 g · 15 kcal
• Milk (2% fat) 50 g · 25 kcal
• Heavy cream 13 g · 43 kcal
• Yellow onion, finely diced 10 g · 4 kcal
• Celery stalk, finely diced 8 g · 1 kcal

👨‍🍳 Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add finely diced onion and celery, cooking until softened, about 5-7 minutes.
3. Stir in the all-purpose flour and cook for 1-2 minutes, forming a roux.
4. Gradually whisk in the chicken broth, then the milk, ensuring no lumps form. Bring to a gentle simmer.
5. Add the shredded cooked chicken and heavy cream to the soup. Season with salt and pepper to taste.
6. Simmer for another 5 minutes, allowing the flavors to meld. Serve hot.