Cream of Chicken Soup


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Forget the store-bought can and make your own cream of chicken soup to enjoy alone, or to use with many different recipes.

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  • 4 C. basic chicken stock (or broth)
  • 2 C. finely chopped celery
  • 1 small clove garlic
  • 3/4 c half and half
  • salt and freshly ground white pepper to taste
  • 2 C. cooked chicken, cut into cubes
  • 1/2 C. finely grated Parmesan cheese

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Pour stock into a large saucepan; bring to boil. Add cekery and garlic; simmer 10 minutes or until tender. Pour into blender or food processor; puree. Return to saucepan. Add cream, salt and pepper; bring just to boiling point. Stir in chicken and cheese; heat, stirring, until cheese is melted and soup is well blended. Serve.

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