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Creamy Chicken Soup

User Rating 5 Star Rating (1 Review)


Creamy Chicken Soup

Creamy Chicken Soup

Diana Rattray
To save time, cook the chicken and make the stock for this soup on the weekend or the day before. Or, use 6 cups of good quality purchased chicken stock along with cooked chicken breasts.


  • Stock
  • 1 chicken, about 3 1/2 pounds
  • 8 cups chicken broth
  • few sprigs rosemary, or about 1 teaspoon dried
  • few sprigs thyme, or about 1 teaspoon dried
  • 1 clove garlic, sliced
  • 1 carrot, cut in chunks
  • 2 ribs celery, cut in chunks, with leaves
  • 1 small onion, coarsely chopped
  • 1/4 teaspoon coarsely ground pepper
  • -
  • Soup
  • 1/4 cup butter
  • 2 shallots, minced
  • 1 carrot, diced
  • 2 ribs celery, diced
  • 6 green onions, with green, thinly sliced
  • 6 tablespoons flour
  • 6 cups reserved chicken broth
  • 1 cup frozen peas
  • 2 to 3 cups diced chicken breast
  • 1 cup heavy cream
  • salt and pepper, to taste


In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.

When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.

In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed. Serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Recipe!, Member noelissa13

My Family loves it. We usually make it about once a week. I have a 4 year old son that is a very picky eater and he loves it. This is a great way for him to eat vegetables. Highly recommend.

6 out of 7 people found this helpful.

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