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  • Writer's pictureTina Huggins

Cream of Chicken Soup

Cream of Chicken Soup

This is a quick and easy recipe to make during the cold winter months. I have posted my chicken and wild rice soup which I personally love, but this recipe doesn't take much time to make and it is great for anyone wanting a simple chicken soup recipe!


Recipe by Luby Luby Luby

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

READY IN: 1hr 30mins



6 tablespoons butter

1⁄4 cup celery, chopped fine

1⁄4 cup onion, chopped

1 teaspoon minced garlic

1⁄3 cup all- purpose flour 1⁄2 cup milk and 1⁄2 cup light cream 3 cups chicken broth

1 cup cooked chicken, chopped

1⁄4 teaspoon white pepper

1⁄4 teaspoon black pepper

1⁄2 teaspoon salt

1⁄8 teaspoon ground cayenne pepper (or to taste)


Melt butter in large heavy saucepan.

Add onion, celery and garlic and saute until soft.

Add flour mixing well.

Cook for 3-4 minutes.

Add milk, cream and broth mixing well.

Cook and stir until mixture thickens and comes to a boil.

Reduce heat and stir in chicken and remaining seasonings.

Adjust seasonings to taste. Cook over low heat 2-3 minutes.

Cream of Chicken Soup
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