Soup really doesn’t come from a can. We’ve all done it in a pinch, it was a staple growing up, but now we’re all focused on living from scratch. We know how quick and easy it is to open a can of soup and pop it on the stovetop or in the microwave, but trust us, the taste can’t compare to homemade soup. This soup is just what we want on a cold, stormy night. We know you’ll agree.
When it comes to chicken, you have many options. If you don’t want to cook fresh, you can always use rotisserie or leftover rotisserie chicken to speed up the process.
When it comes to chicken stock, you have many options. You can keep it simple and just buy shelf-stable chicken stock cartons, or you can use gold bars or even your own homemade chicken stock! We prefer to use low sodium, but you can use whatever you like.
Heavy Cream Substitute:
We prefer heavy cream, but you can always substitute half and half if desired.
You can use fresh or dried herbs and adjust the amount to your personal taste preferences.
You absolutely can! For spiciness, add 1/4 teaspoon red pepper flakes.
Slow Cooker Instructions:
If you’re not using precooked chicken, you’ll still need to cook the chicken on the stovetop first. Leaving the flour and remaining butter aside, add all ingredients to the slow cooker. Make a cornstarch slurry using 1/4 cup cornstarch and 1/4 cup water. Pour into the slow cooker, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.
Instant Pot Instructions:
Season the chicken with salt and black pepper. In a pressure cooker, heat the olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and chop. Add the remaining 4 tablespoons of butter to the pan and sauté the onion, garlic, carrots, and celery for 8-10 minutes, until fragrant and further browned. Sprinkle with flour and continue frying for 4-5 minutes. Add cooking wine, broth and cream and stir until fully combined. Return chicken to pot, cover, and set to cook on high for 10 minutes before quick releasing.