Cream of Chicken Soup

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made this recipe for the first time and i absolutely loved it!!! but i added potatoes and corn. i will definitely be making this again!!! my 5 year old son always has a hard time eating vegetables and this time he didn't put up a fight.

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This is DELICIOUS! I make a lot of soups and this might be one of my all-time favorites. Absolutely fantastic!!!!!

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I just finished making this and I must say it is really good..this one is def a keeper. I did not have heavy cream on hand so I used evaporated milk Carnation brand and I use celery seed because I did not have celery. Yummy can't wait for dinner time :

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This is probably the 'best' cream of chicken soup I've ever had. Yum! Delicious!

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Delicious! Needed a good chicken soup for my sick kid and this hit the spot : Only different thing I did was add some of those wide egg noodles. Oh, and used half-and-half instead of heavy cream. This is a soup most people would love -- no overtly bold flavors, and has quite the comfort factor! Thanks FN Kitchens!

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Excellent! I used a store bought rotisserie chicken. Only added one thing. I boiled up 3 handfuls of wide egg noodles. Drained them and added to the soup just before I served it. I really like noodles and it stretches the recipe to get a little more out of it. It's a keeper!

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This soup is not only delicious but so easy to make. My husband loved it. I added corn just because I love corn in my cream soups. Served with some crusty bread and a white wine. Fantastic!

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WOW! So amazing..... my husband and 11 yr old son ate it all in one night! Next time I will need to make a dbl batch. THe flavor was so good. I added fresh green beens to mine to make it more healthy with veggies. We had ours with cornbread! YUMMY!

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It was very easy to make but the end result was like eating turkey or chicken gravy. It did not taste like cream of chicken at all.

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Very good recipe. There are ways to make it heartier & leaner. I added 2 diced russet potatoes which need to cook about 30 minutes. If you use potatoes, it's important to add extra salt 1/2 - 1 T kosher. Didn't have celery so I subbed 1 t. celery seed. To make it lighter I used 1/2 c. 2% evaporated milk instead of cream. I didn't have sherry so I used 1 T of white balsamic vinegar instead. Served it at table with frozen corn & frozen peas (cools it and adds fiber. I will make it again.