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Cream of Chicken Soup


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Cream of Chicken Soup 0 Picture


  • 1/2 c. butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 med. carrots, chopped
  • 1/2 c. plus 1 T. flour
  • 7 c. chicken broth
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 3/4 c. cooked chicken
  • 1/2 c. heavy cream
  • 1 t. salt
  • Fresh ground black pepper to taste
  • 2 t. parsley



Step 1

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally until soft, about 12 min. Add the flour and cook, stirring with a wooden spoon, for 2 min. more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parley sprigs, thyme and bay leaf together with a piece of kitchen twine an add to the soup. Lower the heat and simmer for 15 min.
Stir in the chicken and bring to a boil. Remove from heat.
Whisk the heavy cream, and salt into the soup and season with pepper to taste. remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.


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