Cream of Chicken Soup Recipe #82588
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
1½ hours | 30 min prep
SERVES 4
- 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)
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
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5 stars