Cream of Chicken Soup

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 cup heavy cream

Directions

1. In a large pot over medium heat, melt butter. Add onion and garlic and cook until softened and fragrant, about 3 minutes.
2. Stir in flour until well combined and cook for 1 minute.
3. Whisk in chicken broth, stirring until no lumps remain. Bring to a boil.
4. Add chicken, thyme, parsley, pepper, and salt. Reduce heat and simmer until flavors have combined, about 15 minutes.
5. Stir in cream and cook for an additional 5 minutes.
6. Serve hot.

Interesting Facts

• Cream of chicken soup can be made with either cooked chicken or canned chicken.
• You can use either store-bought chicken broth or make your own.
• This soup can be frozen for up to 2 months.