A quick and delicious soup to make!

Cream of Chicken Soup

Prep: 5 minutes
Cook: 30 minutes

Serves: 4

  • 2 lbs. bone-in, skin-on chicken thighs
  • 1 tsp. Our Family® Kosher Salt
  • 1/2 tsp. Our Family® Ground Black Pepper
  • 1 tbsp. Our Family® Olive Oil
  • 1 yellow onion, minced
  • 1/4 cup Our Family® Flour
  • 2 cups Our Family® Milk
  • 3 cups Our Family® Chicken Stock
  • 2 tbsp. chopped fresh thyme
  • 1/4 cup Our Family® Heavy Cream
  1. Season chicken on both sides with salt and pepper. Heat olive oil in a large pot over medium heat. Add chicken, skin-side-down, and let cook for 25 minutes, or until the internal temperature reaches 170°F, flipping halfway through. Transfer chicken to a plate and let cool.
  2. Remove all but 3 tablespoons of fat from the pan. Add onion and sauté until softened, about 5 minutes. Sprinkle flour over and cook, stirring constantly for 2 minutes. Gradually whisk in milk and chicken stock. Bring to a boil and reduce heat to low. Add thyme and simmer for 10 minutes, uncovered.
  3. Shred cooked chicken into bite-size pieces, discarding any skin or bone. Stir chicken into soup and simmer for 5 minutes. Stir in heavy cream and season, to taste, with additional salt and pepper.
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