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
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.
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
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.
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
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.
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!
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!
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!
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!