Total Time
Prep 15 mins
Cook 25 mins

This is the most delicious soup! I used dried chili flakes in place of cayenne pepper.

Ingredients Nutrition


  1. Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
  2. Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
  3. In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
  4. Ladle into bowls and top with grated cheddar cheese if desired.
  5. Delicious!


Most Helpful

This was good, although I think I'll add some sherry or white wine next time...I added a little more chicken and used chicken stock instead of broth. I though it was a little heavy on basil, but I used poultry seasoning when cooking the chicken, and that has basil in it as well. Very creamy...definitely a fall/winter soup. I will make this again!

breezermom October 02, 2008

As ususal Kitten, another winner! I made this soup about two weeks ago, haven't had the chance to rate it until now, I wouldn't forget though because this soup was just wonderful! I made it exactly as stated and wouldn't change a thing, comfort food at it's best! Thanks Kitten for another keeper, I'll make this again!

Nougat March 14, 2008

Like everything you share on this website, excellent. Write me. Lolly

Lalaloob June 28, 2006

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