Return to Content

Cream of Chicken Soup

Cream of Chicken Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6

Use the recipe for chicken stock, including some chicken wings with the backs, necks, and giblets. When the broth is done, cut the meat from the wings and reserve.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 tablespoons flour
  • 3 tablespoons butter or chicken fat
  • 1 carrot, cut up fine
  • 1 stalk celery, cut up fine
  • 4 or 5 mushrooms
  • 3 pints chicken stock
  • meat from chicken wings
  • 1 cup cream beaten with the yolk of one egg
  • salt and pepper to taste


Melt the butter, add the flour and some chicken stock, stirring to keep the mixture smooth. Add the vegetables and the rest of the stock. Cook until the vegetables are tender. Add the chicken meat and cream, then season to taste. This soup may be whirled in the blender to a purée, but it is almost better with the chicken and vegetables left diced. Garnish it with minced parsley, sprigs of watercress, or toasted almonds.
Updated Friday, August 17th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111