Cream of Chicken Soup

Prep Time
Cook Time
Ready In

"This is what I grew up with as 'classic' cream of chicken soup. I love to make my own stock for this; but, you can also buy quality broth/stock right at the grocery store these days, and a rotisserie chicken works great for this. Other than a few 'veggies' to dice, this is a quick cooking, comforting, and an easy soup to prepare."

Original recipe yields 7 servings


  • Serving Size: 1 (381.8 g)
  • Calories 412.2
  • Total Fat - 19.3 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 173.9 mg
  • Sodium - 1028.6 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 5.7 g
  • Sugars - 2.5 g
  • Protein - 30 g
  • Calcium - 142.4 mg
  • Iron - 4.4 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.3 mg

Step 1

Base ... In a large stock pot, add the butter and bring to medium heat. Add the onion, garlic, celery, dried oregano, and a pinch of both salt and pepper (you can re-season later), and saute for 3-5 minutes until slightly tender. Then, add in 2 tablespoons of the flour, and mix to combine with the vegetables; cook a couple of minutes to get rid of the 'raw' flour taste. The flour will create a roux (or thickening) for the soup. Then, slowly add in the chicken broth stirring well, to break up any lumps.

Step 2

Vegetables ... For the herbs, I like to tie the thyme and parsley together with a piece of string or (even dental floss, unflavored of course), which makes it easy to take out later. Add the herbs, bay leaf, and potatoes, and bring to a boil. Then reduce to medium low heat, simmer until the vegetables are all tender (about 10 min). The soup will be very thick at this point.

Step 3

Puree ... First - remove from the heat and remove the thyme and parsley bundle, as well as the bay leaf from the soup. For blending, you can use an immersion blender which I prefer, or a regular blender for this step. You want to puree the soup, until you get a smooth texture. The immersion blender or stick blender can be used right in the pot which is so much easier, if you have one. Never puree the soup on a hot burner.

Step 4

Cream ... One the soup is pureed, add the milk, cream, sherry wine, chicken, vegetables, and season again, with salt and pepper. Bring up to a low boil and then reduce to a simmer for another 5-10 minutes until everything is heated through.

Step 5

Finish and Serve ... Garnish with the fresh chives and ENJOY! Serve with crusty bread, bruschetta, or my white bean and olive crostini.

Tips & Variations

No special items needed.



Me and my family loved your soup so much, it was creamy and tasty. I had lots of cooked chicken from a meal I made so added lots of it. To feed the whole family I needed to double everything. Thank you KChurchill5 for your delicious soup recipe!

review by:
(17 Jan 2016)