Cream of Chicken Soup

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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.

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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.

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Great taste. A healthy recipe that is easy to cook.

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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.

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Wonderful and very easy!

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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.

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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.

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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!

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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 !!

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Fabulous!