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Cream of Chicken Soup

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 50 mins
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Global


Cream of Chicken Soup is a soup dish prepared by reducing chicken broth and thickening it with roux, additional ingredients may be added such a vegetables and chicken chunks.


Units Scale

Chicken Stock

  • 2 kg chicken bones
  • 3 litres water
  • 3 large onions, roughly chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • oil

Cream of Chicken Soup


  1. In a soup pot add a small amount of oil then sweat the garlic, onions, celery and carrots.
  2. Once vegetables turn brown on the edges pour water and add the chicken bones. Bring to a boil then simmer for 1 1/2 hours.
  3. Prepare a separate pot then using a fine mesh sieve, strain the stock into the clean pot separating the solids, set solids aside.
  4. Place pot into a stove top then continue to simmer in medium heat until the stock is reduced to around 8 cups.
  5. For the discarded solids, extract chicken meat from the bones and set it aside. Separate also the cooked celery and carrots.
  6. In another pot, melt the butter in low heat, add the flour then mix to form a roux. Once roux is thick and well incorporated gently pour the reserved reduced stock while constantly mixing, making sure it’s free of lumps. Bring to a boil then lower to simmering heat, simmer for 5 minutes.
  7. Pour the cream, add the chicken meat and vegetables reserved earlier and the chopped parsley, mix well then season with salt and freshly ground black pepper.
  8. Serve.