Cream of Chicken Soup

Total Time
Prep 10 mins
Cook 25 mins

Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??

Ingredients Nutrition


  1. In a large soup pot, melt the butter.
  2. Saute shallots until softened, about 5 minutes.
  3. Whisk in flour. Cook a few minutes.
  4. Add wine & whisk until smooth. Cook until bubbly & thick.
  5. Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
  6. Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.


Most Helpful

4 Star - I chose this recipe because I had two cooked chicken breast in the fridge. I ate it on a day were it was getting cool after a hot humid summer day. It really hit the spot, the taste was great, I thought the white wine slightly overpowers the flavour but overall it was really nice. The directions for this soup was simple and easy to read. Thank you RSC #11 Chef

Chef floWer February 23, 2008

We enjoyed the soup but I thought that it could have been a little thicker. I did use gluten-free flour to suit my diet needs -so perhaps this could have been the issue. I think this recipe would also work with extra stock in place of the wine for anyone who cooks without adding alcohol. The soup was simple to make and had good, clear instructions. Good luck in the RSC competition :)

**Jubes** February 22, 2008

Great flavor! I really enjoyed the hints of the shallot and wine. The flavors were delicious and not overpowering. The only thing I would change is the thickness of the soup. Next time, I'll add more flour to get a thicker consistency. Great soup..thanks!

LifeIsGood February 22, 2008

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