Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

Ingredients Nutrition


  1. Melt butter in large heavy saucepan.
  2. Add onion, celery and garlic and saute until soft.
  3. Add flour mixing well.
  4. Cook for 3-4 minutes.
  5. Add milk, cream and broth mixing well.
  6. Cook and stir until mixture thickens and comes to a boil.
  7. Reduce heat and stir in chicken and remaining seasonings.
  8. Adjust seasonings to taste.
  9. Cook over low heat 2-3 minutes.
Most Helpful

Delicious and simple, I doubled the recipe and used half olive oil and half butter instead of all that butter. and I used all 2% milk instead of any cream and it turned out great, will be using this recipe as a base to all cream soups thanks a million

N0_0ne November 01, 2010

I own and operate a western restaurant in Tianjin China. I needed a new cream soup and decided to try this, of course I needed to adjust measurements to make for fifty but kept to the recipe as posted. I will be making another fifty servings today, just three days after the first batch, I think that says it all.

theupperdecktj October 06, 2007

Great taste and easier then I thought to make. I did add carrot to the cerery, onion mix and I agree with others that the cayenne give it a great added flavor

Philamom February 18, 2009