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Nutrition Facts
Serving Size 1 (325g) Recipe makes 4 servings
Calories 362
Calories from Fat 249		(68%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 16.2g	80%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 1044mg		43%
Potassium 370mg		10%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 0.6g	2%
	Sugars 1.2g
Protein 15.7g		31%
detailed view... how is this calculated?

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Cream of Chicken Soup

Recipe #82588 | 1½ hours | 30 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: Luby Luby Luby
Jan 31, 2004

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

SERVES 4 (change servings and units)

Ingredients

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

Directions

1
Melt butter in large heavy saucepan.
2
Add onion, celery and garlic and saute until soft.
3
Add flour mixing well.
4
Cook for 3-4 minutes.
5
Add milk, cream and broth mixing well.
6
Cook and stir until mixture thickens and comes to a boil.
7
Reduce heat and stir in chicken and remaining seasonings.
8
Adjust seasonings to taste.
9
Cook over low heat 2-3 minutes.

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Featured Reviews for This Recipe

From: Fishlady

On Oct 13, 2009

wonderful recipe. I used a rotisserie chicken that i skinned and cut up in chunks and i also added home made egg noodles. will make again and again.

0 people found this review helpful

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From: K in LA

On Apr 9, 2009

This is a keeper! Quick, easy & delicious. Being from South Louisiana - I did add a little more cayenne pepper and a dash (or two) of cajun seasoning. I didn't have any leftover chicken so I just sauteed cut up chicken strips along with the vegetables. Thanks for posting - will be adding this to my list of favorites.

0 people found this review helpful

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From: KITTENCAL

On Sep 23, 2004

We all enjoyed this soup so much Luby, it just hit the spot on a cool rainy night, served with crusty rolls and a small side salad. As Marie, I also doubled on the onion (1 x-large one), as I doubled the recipe!) and added 1 Tbsp fresh chopped garlic when sauteed the veggies. I made this with homemade chicken broth and used chopped cooked chicken that I had handy in my freezer. This soup was delicious Luby! Thanks for sharing...Kittencal

6 people found this review helpful

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From: nanomom3

On Feb 28, 2004

My husband loved it. My kids are not wild about chunks of veggies in their soup so I put the whole thing in the blender before I finished step number 6. Will definitely make over and over.

4 people found this review helpful

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