Cream of Chicken Soup

Cream of Chicken Soup
Yield: 4-6 servings

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1 tbsp butter
1 small onion, chopped
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
Splash of white wine (optional)
2 cubed cooked chicken breasts
2 tbsp minced fresh parsley
1/4 cup flour
1.5 cup milk (or more if needed)
1 package (250g) cream cheese


1. In a large pot, melt the butter over medium heat. Add the onion and sauté about 5 minutes until soft. Add the broth, carrots and potatoes. Pour a little white wine into the pot for flavour. Bring to a boil, cover and reduce the heat to simmer for 25 minutes.

2. Add the chicken and parsley. Let simmer another 5 minutes. Take off the heat and use a stick blender to blend the soup.

3. In a bowl, whisk the flour and milk together. Stir into the soup and bring to a boil. Cook, stirring constantly for 2 minutes or until the soup thickens. Add more milk if needed.

4. Reduce to a simmer then add your block of cream cheese. Stir until completely melted.

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