Cream of Chicken Soup

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 to 6 first-course servings
Level:
Easy

Ingredients
  • 1/2 cup unsalted butter
  • 1 medium Spanish onion, chopped
  • 2 stalks celery (with leaves), chopped
  • 3 medium carrots, chopped
  • 1/2 cup plus 1 tablespoon flour
  • 7 cups chicken broth, homemade or low-sodium canned
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 3/4 cups cooked, diced chicken
  • 1/2 cup heavy cream
  • 2 1/2 teaspoons dry sherry
  • 1 tablespoon kosher salt
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped flat-leaf parsley
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Directions

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 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, 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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    106 Reviews
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    Very good! I roasted a whole chicken to start, but even with the juices and the stock I had on hand, it only came to a little over 3 cups of stock. So I used water for the rest, and after stripping the carcass, I dropped it right in the soup while it simmered, and cooked it a bit longer-around 25 minutes. Worked great. :-)
    it was easy to make everyone loved it
    "This recipe was delicious, I used the soup as a topping for my Chicken Crepes"!
    Fabulous recipe!! My family loved it and it was so easy!!!!
    This was delicious...the whole family loved it. I followed the recipe exactly except I added 1/2 c extra heavy cream and used dried thyme/parsley instead of fresh (1 tsp. each). Oh, and I didn't have any Sherry (and didn't want to spend the money to buy it) so I looked online and found substitutes. I added a scant tsp. vanilla extract to sub for the Sherry. I was actually looking for a cream of chicken and rice soup recipe when I came across this one, so I cooked up some Minute Rice and added it into the bowls when serving. I didn't want to mix the rice into the pot of soup because I thought the rice would suck up all of the liquid. This was neither to thick or to runny...it was just right! Definitely a keeper for the cold winter months that are approaching all too quickly!
    This soup is delicious, we loved it- especially the hint of sherry. I would use one less carrot next time and maybe add a couple of diced potatoes.
    For my first cream soup, this came out pretty well. I agree with many of the other reviewers who felt 1 tbsp of salt was too much. I think 1/4 or maybe 1/2 would be sufficient. Then again, it probably didn't help that I used salted butter, but it was all I had on hand. I added some chopped cremini mushrooms while simmering and two microwaveable bags of uncle ben's long grain and wild rice to give it some substance. I'll definitely be making this again and looking forward to tweaking the recipe.
    This soup was wonderful. Unlike so many recipes that are disappointing, this one was not one of those. I made it today and followed the recipe as stated, but used some home made vegetable broth that I had in my freezer for the lion's share of broth, with the remaining 2 cups of low fat chicken broth. My husband and I both loved it. Very tasty with all fresh vegetables and chicken, we had it for dinner in lieu of a full meal. Yum!
    Excellent! My husband had 3 helpings, that's how I know he loved it too! I added corn pulled from 2 ears of corn as well as 2 medium size Yukon gold potatoes per other reviewers suggestion and it was wonderful. I did not have any sherry on hand so I added about a 1/4 c of red wine and that was wonderful. I purchased a whole smoked chicken from Whole Foods and the smoke flavor added wonderful depth to the soup. I will be making this again.
    Wonderful soup! Used chicken thighs, which produced a wonderful broth (made the day before, doubled the vegetables and added converted rice to the bowl just before eating so it resembled "Williamsburg Turkey/Chicken Soup". The whole family loved it!
    Delicious and super easy! I used a deli roasted chicken to make it easy and used 1/2 and 1/2 instead of the heavy cream. Will try adding some potatoes and onions next time to veg it up. Makes a lot.
    I have tried this recipe 2 ways now. One with a store bought baked chicken and tonight with a roasted rabbit. I make my own chicken stock and tonight used homemade rabbit stock. Excellent both ways. Always a big hit. I do reduce the salt in half.
    Delicious! Made as written, but had to sub poultry seasoning for the fresh herbs. Husband loved that the veg still had some tooth. Like some other reviewers, I worried that the 1 tbs salt would be too much, so tasted before adding salt and added salt in increments. 1 tbs was spot-on. Easy to prepare using leftover roast chicken. Perfect as is, but still a simple base to let you add your own flair.
    Great taste. A healthy recipe that is easy to cook.
    This is a very easy recipe and very tasty. I diced some store bought rotisserie, which made it even easier. I was a bit concerned that one tablespoon of salt was too much, but it was spot on for my taste. Of course, I used unsalted butter as per the recipe.
     
     This is a definite keeper.
    Wonderful and very easy!
    Really delicious start to a wonderful soup. 
    Add more sherry - and yes, I agree just 1/2 cup flour. 
    I used 1/2 & 1/2 instead of cream 
    Added my herbs directly to the soup without bundling.
    My husband liked this more than I did. It was easy enough, but the flavor was lacking. It needed something. Another reviewer mentioned using poultry seasoning, perhaps that's what it needed. I used only 6 cups of liquid b/c you can add more liquid later but you can't take it out. Good thing. If I hadn't, I think the creamy consistency would have been watered down. I didn't like the heavy cream in it, next time I'd add less. I felt like I was having cream of cream soup.
    Amazing soup recipe! I did add 1 extra chicken stock cube. For dietary reasons, I did not add the heavy cream, but soup was simply wonderful without the extra fat! I also added 1 can of Northern Beans & Cannelli beans for extra fiber. The beans worked wonderfully with the soup recipe. I like the balance of the Sherry flavor with the chicken stock, so since I added a bit extra stock flavor, I doubled the sherry... very nice!
     
     I did puree the vegetables as one reviewer suggested. Great idea. I added all the herbs as the recipe suggests, but did not bundle and remove them. I simply added my thyme and parsley to the vegetables in my food processor. Bay leaves were added separately and removed when the simmering was complete. Overall.... suppose I tweaked it more than I thought (after reading my review. Be creative, this is a very versitile beginning to an awesome soup!
    I have made many soups in my career as an expert home cook, but none compare to the tastiness of this dish. I only would suggest two things to make this a 5 star soup: 1. I would add more flour to the soup, as it wasn't creamy enough. Once I added more flour (and a couple tablespoons of potato flakes it was right where I wanted it. 2. I would add a 1/8 teaspoon of poultry seasoning. I added some to a cup to test it, as I was making it, and it just made the flavor pop. So savory.. I also recommend making sure to really chop the onions, carrots and celery very small, so as not to overpower the complexion of the soup. Just a lovely soup for a cold winter's' night, or for a fall lunch. I served mine with some homemade sourdough bread and fresh unsalted butter. It was just wonderfully uncomplicated and delicious. You could serve this to your young children (my 6 year old asked for thirds! or your favorite dinner guests. Either way, it will be a smashing hit. Bon appetit !!
    Fabulous!
    I have been looking for a cream of chicken recipe like my mom used to make, and this one came very close. I used chicken breast that I wrapped with bacon and roasted. Also I added chopped freshly roasted NM green Chile ( ofcourse that's easy when you live in NM. This was the perfect base soup! came out perfect!
    This was absolutely fabulous and easy !!! I can't wait to try it with leftover Thanksgiving Turkey ! YUMMMMMMMMMMmmmm And...I added about a cup of diced red potatoes and 1 cup of frozen corn & peas. Made it even MORE delicious.
    Needed creamy soups for my Mom who has special dietary needs. Blended veggies once cooked and then added chicken in mini bite size pieces. She loved it! Froze the remainder in 1.5 cup servings for future meals.
    Made it just as written, except using gluten free flour which gave a great consistency, and it was awesome. Easy and delicious. I will consider adding hominy at the end or a little bit of a chile at the beginning.
    I followed this recipe to the T and it was delicious!! I'd love for it for be a touch thicker, but it was so flavorful! I used a whole rotisserie chicken from my local deli. This will definitely be my signature cream of chicken soup recipe. The pot was gone instantly!!!!!
    I just made this soup today and it has got to be one of the BEST soups I've ever tasted. LOVE, LOVE, LOVE it!!! I will definitely recommend it to everyone I know.
    Everyone I make this for has declared it the best soup they ever had. I have made it many, many times with only 2 modifications. I use rotisserie chicken (Costco is the best and before adding the chicken, I use a "boat motor" to puree the vegetables. The kids never know they are there. It is always requested when someone is under the weather. 
    Delicious. Worth every bit of the effort.
    Cooking pureed foods for a salt-free elderly person: I put herbs in a cheese cloth sack tied with string. After cooking vegetables in the low sodium broth, I removed the herbs, pureed the soup and strained it back into pan. I added my (raw diced chicken and cooked it until done, about 5 minutes (very tender this way. I re-pureed the soup and added the cream, 1/8 tsp. white pepper, and sherry. Oops! I thought it was 2 1/2 Tablespoons of Sherry. No salt added. Yum!!!
    Excellent! Added diced potatoes but followed the recipie. My husband loves it! We are having it again tonight!
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