Total Time
Prep 30 mins
Cook 30 mins

Is an awesome soup!

Ingredients Nutrition


  1. Saute onion, celery, and carrot in margarine until tender.
  2. Add flour to make a roux.
  3. Add broth, stir well making sure all flour/magarine mixture is well mixed inches.
  4. Add the remaining ingredients and heat thoroughly. DO NOT simmer or boil.
  5. White rice can be used but soup will become very thick as white rice continues to absorb the liquid.


Most Helpful

We enjoyed this soup on a cold rainy fall evening. Because we were trying to lighten it up a bit I eliminated the margarine and flour, added a bit of corn starch to thicken in up, used fat free condensed milk. I know the roux would have made it even more decadent. Thanks SKDIup.

Krista Roes September 15, 2009

Made this for several neighbors (& definitely have to make it again sometime just for ourselves!), using cooked, shredded & chopped chicken breast, then following the recipe for AN OUTSTANDING SOUP! Great comfort food, & a definite keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 21, 2008

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