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Nutrition Facts
Serving Size 1 (710g) Recipe makes 4 servings
Calories 659
Calories from Fat 366		(55%)
Amount Per Serving		%DV
	Total Fat 40.7g	62%
	Saturated Fat 24.0g	120%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 190mg		63%
Sodium 1586mg		66%
Potassium 932mg		26%
Total Carbohydrate 25.0g		8%
	Dietary Fiber 0.3g	1%
	Sugars 1.4g
Protein 37.3g		74%
detailed view... how is this calculated?

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Cream of Chicken Soup

Recipe #282995 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Elmotoo
Jan 30, 2008

Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons butter
1/2 cup minced shallot
1/4 cup all-purpose flour
1 cup white wine
4 cups chicken broth
4 cups milk
1/2 teaspoon cayenne (more or less to taste)
1 teaspoon salt
2 cups shredded cooked boneless skinless chicken breasts
1 cup heavy cream
2 tablespoons minced parsley

Directions

1
In a large soup pot, melt the butter.
2
Saute shallots until softened, about 5 minutes.
3
Whisk in flour. Cook a few minutes.
4
Add wine & whisk until smooth. Cook until bubbly & thick.
5
Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
6
Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.

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Course > Soups
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: **Jubes**

On Feb 23, 2008

We enjoyed the soup but I thought that it could have been a little thicker. I did use gluten-free flour to suit my diet needs -so perhaps this could have been the issue. I think this recipe would also work with extra stock in place of the wine for anyone who cooks without adding alcohol. The soup was simple to make and had good, clear instructions. Good luck in the RSC competition

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From: LifeIsGood

On Feb 22, 2008

Great flavor! I really enjoyed the hints of the shallot and wine. The flavors were delicious and not overpowering. The only thing I would change is the thickness of the soup. Next time, I'll add more flour to get a thicker consistency. Great soup..thanks!

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From: Chef floWer

On Feb 23, 2008

4 Star - I chose this recipe because I had two cooked chicken breast in the fridge. I ate it on a day were it was getting cool after a hot humid summer day. It really hit the spot, the taste was great, I thought the white wine slightly overpowers the flavour but overall it was really nice. The directions for this soup was simple and easy to read. Thank you RSC #11 Chef

1 person found this review helpful

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From: LARavenscroft

On Feb 22, 2008

The flavor of this soup was excellent, however, it was not very thick like I would expect a cream soup to be. I will make it again and play with it to make it more to our liking as far as thickness.

1 person found this review helpful

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