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Cream of Chicken Soup

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Cream of Chicken Soup

Homemade cream of chicken soup isn't hard to make and it can't compare to store-bought.



6 servings


10 min


45 min


1 hrs
Low in Saturated Fat, Trans-fat Free, Low Sodium


Amount Measure Ingredient Features
1 tablespoon vegetable oil
or butter
12 ounces chicken breast halves, boneless, skinless
finely diced
¾ cup celery
thinly sliced
½ cup all-purpose flour
1 ½ cups chicken broth
1 cup water
¼ cup milk


Amount Measure Ingredient Features
15 ml vegetable oil
or butter
346.8 ml/g chicken breast halves, boneless, skinless
finely diced
177 ml celery
thinly sliced
118 ml all-purpose flour
355 ml chicken broth
237 ml water
59 ml milk


Heat oil in large saucepan.

Add chicken and celery and sauté until the celery is tender and the chicken is just beginning to brown.

Sprinkle flour over chicken and celery and stir to mix well.

Pour chicken broth and water into saucepan slowly, stirring constantly.

Add remaining ingredients except milk.

Heat to boil, reduce heat, cover, and simmer 30 minutes.

Stir in milk and simmer just until milk is heated through.

For even creamier soup use a stick or immersion blender and whiz until smooth, thick and creamy.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 14027% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 127mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

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