Cream of Chicken Soup

I discovered the deliciousness of homemade cream of chicken soup one summer while traveling around Martha’s Vineyard. After seeing it on several restaurant menus, I decided to try it. And I was very pleasantly surprised! This soup was nothing like canned cream of chicken soup that I was familiar with. It was delicious even during that summer’s heatwave.

As I continued traveling, I found this creamy soup on menus in many places and tried different restaurant recipes. All were delicious, but that first bowl I tried always stuck with me. Fast forward a few years, and I don’t see it on menus much anymore but do see its vegetable-heavy cousin Chicken Pot Pie Soup. No offense to the cousin, but I think Cream of Chicken Soup should have a re-emergence! It makes a delicious hearty fall and winter soup or one served on cool summer days.

This creamy soup is very close to what I remember ordering at that restaurant on Martha’s Vineyard years ago. It was thick and very creamy with chunks of chicken and a few vegetables. It also can be made with gluten-free flour, and I give instructions in the recipe to make this change. Enjoy!

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Cream of Chicken Soup

Creamy and satisfying chicken soup made easy with rotisserie chicken

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Rating: 5
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Course

Soup

Cuisine

American

Keyword

Chicken, Chicken, Chicken Recipe, Cream of Chicken, Cream of Chicken, Soup

Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 3 tablespoons butter
• 5 tablespoons all-purpose flour (for gluten-free see note below)
• 2 cups chicken stock
• 1/2 cup half and half (see note below)
• 1/4 cup heavy cream
• 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon cooking sherry
• 2 cups rotisserie chicken
• 1/2 cup onions, chopped
• 2 large carrots, cut into round slices
• 2 stalks of celery, chopped
• 2 tablespoons Fresh parsley, chopped (optional)
• 1 green onion, sliced

Course Soup Cuisine American Keyword Chicken, Chicken, Chicken Recipe, Cream of Chicken, Cream of Chicken, Soup Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 3 tablespoons butter 5 tablespoons all-purpose flour (for gluten-free see note below) 2 cups chicken stock 1/2 cup half and half (see note below) 1/4 cup heavy cream 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base 1/4 teaspoon black pepper 1 teaspoon salt 1 tablespoon cooking sherry 2 cups rotisserie chicken 1/2 cup onions, chopped 2 large carrots, cut into round slices 2 stalks of celery, chopped 2 tablespoons Fresh parsley, chopped (optional) 1 green onion, sliced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a small saucepan, place the onions, carrots, and celery and a little water or chicken stock so that the vegetables are covered. Place a fitted lid on the pan and cook on medium heat for 10 minutes or until the vegetables are tender. Drain and set aside.
2. Pick the meat from the chicken and cut it into small chunks.
3. In a medium saucepan, melt the butter. Whisk in the flour and cook until the mixture is starting to brown, stirring constantly.
4. Whisk in the chicken stock, half and half, and cream to the butter and flour mixture. Mix well and stir until it is smooth without lumps. Stir in the bouillon, pepper, and salt.
5. Add the vegetables and chicken. Stir.
6. Stir in the sherry. Heat until piping hot.
7. Garnish with parsley and green onion. Add extra salt to taste if needed.

Recipe Notes

This recipe makes about 4 1/2 cups.

For gluten-free soup, reduce the flour amount to 3 tablespoons of gluten-free flour such as Cup 4 Cup or Measure for Measure (King Arthur Flour).

Half and half is an equal amount of whole milk and whipping cream.  For this recipe, 1/2 cup of half and half equals 1/4 whole milk and 1/4 cup of whipping cream.

If soup is too thick, add chicken stock and half and half in a 2 to 1 ratio.