Total Time
Prep 20 mins
Cook 5 mins

This is a recipe out of my grandmother's cookbook. It is a lovely creamy soup with lots of chickeny-goodness. I have no idea how much it makes and she can't remember either, so I'll have to guess. Also, by setting the milk and cream out a little while before preparing this soup and letting it come closer to room temperature, you can avoid lumps.

Ingredients Nutrition


  1. Melt butter in a pot and whisk in flour.
  2. Mix together the milk, cream, and chicken broth.
  3. Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
  4. Keep whisking until it is creamy.
  5. Add in the chicken and carrots (if desired),
  6. stir again and serve.


Most Helpful

So simple, but so delish. If you have some left over chicken this is a must try. I browned the flour first, just till golden brown..a trick my aunt taught me, makes gravy or sauce just better. Did add a bit of hot sauce, 1/3 cup min. rice, s& p and pacific organic chicken broth. Fast and easy keeper. thank you cookie lady.

dolores in paradise October 07, 2009

I was concerned that this might be bland, as I love to cook with spices, but it was wonderful. It had a very creamy consistency with a strong chicken taste. I used leftover chicken from "roast sticky chicken" which was strong with seasoning, but I really don't think it would have mattered. It had the kind of flavor that makes you warm all over. This will be a delicious alternative to chicken noodle soup!

BurgyJ February 12, 2007

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