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

    Average Rating:

     49 Total Reviews

    Showing 1-20 of 49

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    • on November 01, 2010

      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

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    • on February 18, 2009

      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

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    • on February 28, 2004

      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.

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    • on May 24, 2012

      yummy! I only used 1/2 the broth (1 1/2 c water 3 chicken bullion cubes) to make a condensed soup as a substitute for canned cream of chicken soup. It worked perfectly

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    • on January 17, 2011

      YUM! Added some simple bisquick dumplins on top and what a great cold weather stick to your ribs! Thanks for the great recipe! :)

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    • on September 13, 2010

      I agree with what others have posted, this soup was absolutely delicious. The potential versatility inspired me to make a double batch for cheezy potatoes tomorrow night. I will definitely make this again.

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    • on August 08, 2010

      Wow what a fantastic and easy recipe! I used rotisserie chicken and I also chopped up some roasted bell pepper for color. This is a keeper.

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    • on April 19, 2010

      I haven't been feeling very well all day, so I decided to try this soup. I left the garlic and cayenne pepper out as it didn't sound good. I'll add them back in when I'm feeling better. This was easy and fast to put together. Will make this again the next time I'm sick, but will probably add some small cubes of potato or some cooked rice to make it heartier.

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    • on October 13, 2009

      wonderful recipe. I used a rotisserie chicken that i skinned and cut up in chunks and i also added home made egg noodles. will make again and again.

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    • on April 09, 2009

      This is a keeper! Quick, easy & delicious. Being from South Louisiana - I did add a little more cayenne pepper and a dash (or two) of cajun seasoning. I didn't have any leftover chicken so I just sauteed cut up chicken strips along with the vegetables. Thanks for posting - will be adding this to my list of favorites.

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    • on March 03, 2009

      This came out fantastic! What I did first was to boil the chicken in the stock until done. I then removed the chicken and let cool. Then I deboned it and cut it into bite sized pieces and continued on with the recipe just as written. Thanks for a keeper!

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    • on January 30, 2009

      Excellent!! From reading the other reviews, I knew I had to double the recipe, and I'm so glad I did. I used Half/Half vs. regular milk and light cream, and added chopped carrots. I have to say, the touch of Cayenne pepper really sets this soup off. I let it simmer to my liking of thickness, then served in sourdough bread bowls. A hit!! Like someone else posted, so many variations you could do with this. Thanks Luby!

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    • on January 10, 2009

      Holy moly this was good. I like to make my own soups because of a garlic allergy in my youngest. I used heavy cream and whole milk, extra celery and no garlic - of course. It is anything but diet, but sure is a yummy soup. I want to go devour a bowl of it right now, but will use this for a casserole later.

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    • on November 28, 2008

      Luby - tried the soup and we LOVED it! It was easy and luckily I had all the ingredients needed on-hand. I used turkey however, instead of chicken, and added some carrots. I wanted to add some broccoli as Jennifer had done but forgot to do so. I used chicken bouillon instead since I had no chicken stock. Thank you so, so much. This is definitely something we are to make over and over and over.....

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    • on November 06, 2008

      This soup is awesome! I had no celery, so I too doubled the onion. I also added a bit of diced green pepper, a few fresh chopped sage leaves, I used half non fat milk and half non fat sour cream. It was thick, tasty, sooooo wonderful! I used homemade chicken stock, lots of chicken, and I threw in some small broccli floretts right at the end. Really, really great!

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    • on September 25, 2008

    • on May 12, 2008

      This was so good and so easy to make. I followed the recipe exactly except using 1/2 & 1/2 in place of the milk/light cream combo. Next time I will definitely double the recipe and then cut back a little on the butter. The cayenne pepper gave it the perfect kick. Not too strong, just right!

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    • on April 23, 2008

      Trying to cut our sodium intake, I used unsalted butter and low sodium broth and this was still the absolute best cream of chicken soup I have ever had. DH loved it too. We ate it with fresh french bread from the supermarkets bakery and a little side salad. Next time I will double the recipe and freeze for a quick lunch. Thank you Luby for this great soup recipe!

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    • on April 06, 2008

      Excellent recipe. I make it with soy milk. I am cutting back on processed foods and this is a basic staple. Thanks

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    • on March 17, 2008

      Have decided to double this recipe minus the chicken freeze in one cup containers & pull out as needed to use with cooked rice, mashed potatoes etc.

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    Nutritional Facts for Cream of Chicken Soup

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 363.3
     
    Calories from Fat 249
    68%
    Total Fat 27.6 g
    42%
    Saturated Fat 16.2 g
    81%
    Cholesterol 96.1 mg
    32%
    Sodium 1061.7 mg
    44%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.1 g
    4%
    Protein 15.7 g
    31%
    Detailed Nutrition Values About Nutrition Info

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