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    You are in: Home / Recipes / Cream of Chicken Soup Recipe
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    Cream of Chicken Soup

    Cream of Chicken Soup. Photo by lazyme

    1/1 Photo of Cream of Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    LItTLe mIsS CUpCaKE's Note:

    This is a great recipe to curl up in a blanket with on a cold winters day. it will ensure that you are warm.

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    Serves: 4



    Units: US | Metric


    1. 1
      Melt butter in a large heavy based saucepan over a medium heat. Add the shallots to the butter and cook them, stirring until slightly softened. Add the leeks to the shallots, cook for another 5 minutes, stirring. Add the chicken and slightly cook them and then add the stock, herbs and season with salt and pepper. Bring to a boil so that the chicken is cooked through. Then reduce the heat and simmer the soup for another 25 minutes. Remove from the cooker and let it cool for 10 minutes.
    2. 2
      Transfer the soup to a food processor and blend until smooth. (you may need to do this in batches). then return the soup to the saucepan and and warm it up over a low heat for 5 minutes.
    3. 3
      Pour the cream into the soup and cook for another 2 minutes, stirring it. Ladle into bowls and serve warm.
    4. 4

    Ratings & Reviews:

    • on March 03, 2011


      This is a really nice soup. Easy to make and was good with salad and crackers. Thanks for sharing this simple soup. Made for Spring PAC 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Chicken Soup

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.9
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 16.8 g
    Cholesterol 160.6 mg
    Sodium 448.5 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 0.4 g
    Sugars 3.3 g
    Protein 29.6 g

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