Cream Of Chicken Soup

Cream Of Chicken Soup

52
MARBALET 45

"This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!"

Ingredients

{{adjustedServings}} servings 330 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
  2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
  3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

52
  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have been cooking for 40 years and this is the worst cream of chicken I have ever made

I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I t...

We didn't add sugar or taste this plain...honestly, I wouldn't eat cream of chicken plain whether it's canned or not. We used this in a chicken and broccoli casserole and it tasted BETTER than ...