Pioneer Woman Homemade Cream Of Chicken Soup Recipe

Pioneer Woman Homemade Cream of Chicken Soup is warm, creamy, and makes you feel like you’ve done something right in your life. It’s not fancy. It’s not photogenic. But it tastes like a hug — especially when you’re tired, cold, or honestly just done with the day. Veggies, chicken, a little butter and cream… pantry stuff. It’s all right there.

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Ingredients Needed

• 1/2 cup (1 stick) unsalted butter: melt-your-soul level rich. Don’t skimp.
• 1 medium Spanish onion, chopped: or whatever onion you’ve got rolling around.
• 2 celery stalks with leaves, chopped: yes, the leaves. Use them. More flavour.
• 3 medium carrots, chopped: balance out the savoury with a little natural sweetness.
• 1/2 cup + 1 tbsp all-purpose flour: for thickening. You’ll think it won’t work. It will.
• 7 cups chicken broth: homemade if you’re ambitious. Boxed if you’re not.
• 3 sprigs fresh parsley: tie it up so you can yank it later.
• 3 sprigs fresh thyme: adds that low-key “what is that amazing flavour?” thing.
• 1 bay leaf: classic background note. Don’t leave it in your bowl though.
• 2 3/4 cups cooked chicken, diced: rotisserie, leftover roast, whatever. Shred it with your fingers if you’re lazy.
• 1/2 cup heavy cream: not milk. Not half-and-half. Cream. Full stop.
• 2½ tsp dry sherry: adds depth. Sub with white wine or skip if you don’t have it.
• 1 tbsp kosher salt: adjust to taste. Don’t go nuts early.
• Fresh black pepper, to taste: go generous. It cuts the richness.
• 2 tbsp flat-leaf parsley, chopped: garnish. Makes you feel like you tried.

How To Make Pioneer Woman Homemade Cream Of Chicken Soup

Cook your veg:

Melt the butter in a big pot. Toss in your chopped onion, celery, carrots. Cover. Stir every so often. Let it go for about 12 minutes until soft and it smells like actual soup already. So good.

Make your roux:

Sprinkle in the flour. Stir constantly — not like obsessive constantly, but don’t walk away. Cook it 2 minutes or so until it loses that raw flour smell.

Add broth + herbs:

Pour in the broth slowly while whisking. No clumps allowed. Tie your parsley, thyme, and bay leaf with kitchen twine and chuck it in. (Yes, this makes you feel fancy.)

Simmer time:

Turn the heat down. Let the soup just barely bubble. Stir here and there. Let it go 15 minutes or so. Feels long but it builds the flavour.

Add the chicken + cream:

Toss in your diced chicken. Bring it to a gentle boil. Then take it off the heat. Whisk in your cream and sherry. Add salt and pepper — taste as you go.

Final step:

Pull out the herb bundle. Toss it. Ladle the soup into bowls. Sprinkle parsley on top like you’re on TV. Serve. Eat. Sigh contentedly.

Recipe Tips

• Chop evenly — not for Instagram, but so stuff cooks at the same time.
• Stir the flour — otherwise it’ll clump and ruin the vibe.
• Cream goes in after heat — trust me, curdled soup is a tragedy.
• Season late — let everything cook together before you tweak.

How to Store & Reheat

• Fridge: Let cool fully first. Store up to 3 days in a sealed container.
• Freezer: Cool completely, then freeze in portioned containers. Good for 3 months.
• Reheat: Low and slow on the stove. Stir often. Don’t boil — it’ll split.

Nutrition Facts (Approx. per 1 cup serving)

• Calories: 204 kcal
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 46mg
• Sodium: 1401mg
• Potassium: 152mg
• Carbs: 11g
• Fiber: 0.3g
• Sugar: 4g
• Protein: 4g

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