Cream of Chicken Soup

Luby Luby Luby's Note:

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

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 6 tablespoons butter
• ¼ cup celery , chopped fine
• ¼ cup onion , chopped fine
• 1 teaspoon minced garlic
• 1⁄3; cup all-purpose flour
• ½ cup milk
• ½ cup light cream
• 3 cups chicken broth
• 1 cup cooked chicken , chopped
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 1⁄8; teaspoon ground cayenne pepper (or to taste)

Directions:

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.

Reviews

[N0_0ne]

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

[Philamom]

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

[nanomom3]

My husband loved it. My kids are not wild about chunks of veggies in their soup so I put the whole thing in the blender before I finished step number 6. Will definitely make over and over.