“This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large heavy saucepan.
  2. Add onion, celery and garlic and saute until soft.
  3. Add flour mixing well.
  4. Cook for 3-4 minutes.
  5. Add milk, cream and broth mixing well.
  6. Cook and stir until mixture thickens and comes to a boil.
  7. Reduce heat and stir in chicken and remaining seasonings.
  8. Adjust seasonings to taste.
  9. Cook over low heat 2-3 minutes.

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