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
  • Copyright 2001 Television Food Network, G.P. All rights reserved
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 111
Favorite soup make now. Everyone asks for the recipe and husband asks me to make it all the time. I use the leftovers to make muffin chicken pot pies. item not reviewed by moderator and published
Very good. Following other reviews I reduced flour - actually used 1/4 cup. I also used frozen squash (from this past years garden) along with A spoonful of cooked veggies (from the soup) in the food processor. I also used left-over turkey from Thanksgiving making the turkey stock from the turkey carcass. Yum! item not reviewed by moderator and published
The only thing that I did different was to add mushrooms, rice and a dash of nutmeg. And I also shredded the chicken as someone had suggested. I will be making this again :) item not reviewed by moderator and published
Pretty good recipe, my wife liked it. The chicken has a nicer texture if you shred (by hand) instead of dicing, though it takes significantly longer. I followed the recipe and the soup is good overall, but a little bland and uninteresting. Good if you want something to eat throughout the week, or as a starter to expand on for special occasions. item not reviewed by moderator and published
oThis is one of the finest soups I've ever made. Lost the recipe after making it for the first time and have now read thru way to many to finally locate it again, bet I don't lose this one! (excuse errors-can't correct). item not reviewed by moderator and published
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. :-) item not reviewed by moderator and published
it was easy to make everyone loved it item not reviewed by moderator and published
"This recipe was delicious, I used the soup as a topping for my Chicken Crepes"! item not reviewed by moderator and published
Fabulous recipe!! My family loved it and it was so easy!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published

This recipe is featured in:

Potluck Parties