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Favorite Recipes: Cream of Chicken Soup

Recipe Author

Name: Mary F. (Semigourmet)
Total Recipes: 9



Cream of Chicken Soup

Dish: Soups
Dish Type: Other
Cooking Method: Stove Top
Difficulty: 5 / 10
Prep Time:
Cook Time:

  • 1/2 cup - unsalted butter
  • 1 medium - onion, chopped (about 1/2 cup)
  • 2 stalks - celery, chopped
  • 3 medium - carrots, chopped
  • 1/2 cup - plus 1 tablespoon flour
  • 7 cups - chicken broth
  • 3 sprigs - fresh parsley, or 2 teaspoons dried parsley
  • 3 sprigs - fresh thyme, or 2 teaspoons dried parsley
  • 1 whole - bay leaf
  • 2 3/4 cups - cooked, diced chicken
  • 1/2 cup - heavy cream (or whipping cream) half and half can also be substituted
  • 2 1/2 teaspoons - dry sherry
  • 2 teaspoons - kosher salt or sea salt or to taste
  • - fresh ground balack pepper to taste

1.         Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.


2.         Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.


3.         Stir in the chicken and bring to a boil. Remove from the heat.

4.         Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.



Member Comments

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Shannon B. (red2000)
9/23/2009 1:16 AM ET
this sounds wonderful! will have to try this winter. my hubby says i could feed him charcoal and he would eat it if it was covered in cream of chicken. so i imagine this recipe may score me some points! ;) thanks for posting it!