Recipe! Cream of Chicken soup

We ate this last night. It is one of the favorites in this house. We usually serve it with a salad and some biscuits. Maybe a glass of milk.

Cream of Chicken Soup



  • 2 boneless chicken breasts
  • 3/4 cup butter
  • 3/4 flour
  • 1 cup milk
  • 1 cup cream
  • 6 cups chicken broth
  • salt, pepper to taste


Note: Quick version chicken broth – put chicken breasts in a stockpot. Add 6 cups water. (If you are making a vegetable soup later in the week, make it 8 cups of water and reserve the extra.) Bring to a boil, and cook @medium for 5 minutes, still boiling. Put on the lid and cover for 20 minutes. Done.

  1. Chop cooked chicken into bite-sized pieces. Set aside.
  2. Heat the butter in a pot on medium til melted. Whisk in flour (I use my gluten-free blend).
  3. Keep whisking and slowly add milk. (Pour in a steady stream.)
  4. Add 2 cups of broth in the same way.
  5. Turn to med-high and bring to a boil while stirring.
  6. Boil 1 minute, and turn back down to medium.
  7. Whisk in the rest of the broth and add seasonings. Bring to desired temperature. Turn off the heat.
  8. Slowly whisk in cream. Add the chopped chicken. TA DA!                                                                                                                                                                                                                         *do not boil once cream has been added.

2 thoughts on “Recipe! Cream of Chicken soup

  1. Sounds absolutely delicious, Moira! I’m definitely looking forward to trying it. And, I’m “pinning” it right now on my gluten-free Pinterest board. : )

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