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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% | |
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Cream of Chicken Soup
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
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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- Course > Soups > Bisques/Cream
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
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.
From: Axe
On Mar 3, 2009
This came out fantastic! What I did first was to boil the chicken in the stock until done. I then removed the chicken and let cool. Then I deboned it and cut it into bite sized pieces and continued on with the recipe just as written. Thanks for a keeper!
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
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.
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