Cream Of Chicken Soup

6-8
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In

Recipe: #31952

May 05, 2019



"I would not be surprised if nobody else makes this, as I have designed the recipe around our lifestyle. I make this soup the day after I roast a whole chicken. But it is singularly the best soup that I have ever made, so I'm posting it here for posterity. Anyone brave enough to go through the steps will not be disappointed."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (398.7 g)
  • Calories 410.4
  • Total Fat - 33.4 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 192.9 mg
  • Sodium - 1908.3 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.1 g
  • Protein - 14.5 g
  • Calcium - 97 mg
  • Iron - 2.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 2.2 mg

Step 1

First, I brine a whole chicken for 24 hours, then I roast it with 6 cups of chicken broth in the roasting pan at 375F approx. 2 hours or until internal temperature is 180F and then have a meal.

Step 2

The next day, I debone the carcass and freeze it for making more chicken broth in the future. This leaves the 2 cups of cooked chicken and the broth needed for this recipe.

Step 3

Now to make soup - melt butter in a large sauce pan

Step 4

Add onion and garlic and saute until soft

Step 5

Add flour and whisk to mix in well

Step 6

Add Milk, Cream and Chicken Stock slowly while constantly whisking

Step 7

Cook while whisking until mixture thickens and comes to a boil

Step 8

Reduce heat and stir in chicken and remaining seasonings.

Tips & Variations


No special items needed.

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