Creamy Chicken Soup


(2 votes) 5 2

A delightful soup to warm you up on a cold blustery day. Creamy texture, delicate taste that blends well with sourdough rolls.

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  • 2 Tbs. oil
  • 1 whole chicken breast, cut-up bite size
  • 1 sm. onion, diced
  • 8 oz. fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 carrots, peeled, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1 C. small size pasta
  • 2 cans chicken broth, plus two cans of water
  • 1 tsp. parsley
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs. butter
  • 2 Tbs. flour
  • pinch of salt
  • 1 can fat-free skim milk

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In a dutch oven, warm the oil and cook the onions, mushrooms, garlic, celery and carrots until tender. Add chicken, seasonings, pasta, broth, and water. Bring to a boil, then turn down heat to just above a simmer and allow to cook all the way through (about 25 minutes).

Meanwhile in another small pot, melt your butter, add flour and pinch of salt, cook for a minute. Now add the whole can of skim milk and stir until thickened. Add to your soup and stir to combine well. Serve with your favorite bread and a tray of favorite cheeses.

Reviews (2)

  • I am going to use the fat free evaporated milk..... cause I am not sure either, but I prefer it for cooking and for my coffee. I will be trying a different recipe today, so will save this till another day. But sounds fabulous and will save it.

    Flag as inappropriate Sheryll_Rufus  |  March 4, 2010

  • what is 1 can fat-free skim milk? Do you mean evaporated milk or just regular skim milk?

    Flag as inappropriate carlascorner  |  December 9, 2008

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