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–+ servings

Cream of Chicken Soup

Creamy and satisfying chicken soup made easy with rotisserie chicken
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4
Calories 490 kcal

Ingredients
  

  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour (for gluten-free, see note below)
  • 2 cups chicken stock
  • ½ cup half-and-half (see note below)
  • ¼ cup heavy cream
  • 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon cooking sherry
  • 2 cups rotisserie chicken
  • ½ 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

Instructions
 

  • In a small saucepan, place the onions, carrots, and celery, along with a small amount of water or chicken stock, so that the vegetables are submerged. 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.
  • Pick the meat from the chicken and cut it into small chunks.
  • In a medium saucepan, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture begins to brown.
  • Whisk in the chicken stock, half-and-half, and cream to the butter and flour mixture. Mix well and stir until smooth without lumps. Stir in the bouillon, pepper, and salt.
  • Add the vegetables and chicken. Stir.
  • Stir in the sherry. Heat until piping hot
  • Garnish with parsley and green onion. Add extra salt to taste if needed

Notes

Yield

This recipe makes about 4 1/2 cups.

Gluten-Free

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).

Dairy

Half-and-half is a mixture of equal parts whole milk and whipping cream. For this recipe, 1/2 cup of half-and-half is equivalent to 1/4 cup of whole milk and 1/4 cup of whipping cream.
If the soup is too thick, add chicken stock and half-and-half in a 2:1 ratio.

Nutrition

Calories: 490kcalCarbohydrates: 19gProtein: 39gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 167mgSodium: 1302mgPotassium: 408mgFiber: 2gSugar: 7gVitamin A: 6895IUVitamin C: 8mgCalcium: 80mgIron: 1mg
Keyword Chicken, Chicken Recipe, Cream of Chicken, Soup
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