Cream of Chicken Soup

This is so rich and good—comfort food at its best. This really is an entrée dish when accompanied with a green salad.

Serves: 4Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • ½ cup finely chopped celery
  • ½ cup finely chopped yellow onion
  • ¼ cup finely chopped, peeled carrot
  • 1 cup sliced mushrooms
  • 1 tsp. salt
  • 3 Tbsp. all-purpose flour
  • 3 cups chicken stock
  • ½ tsp. thyme
  • Freshly ground pepper
  • ¾ cup half-and-half
  • 1½ cups diced cooked chicken
  • 2 Tbsp. chopped fresh parsley, for garnish


  • Melt the butter in a medium-sized saucepan over medium-high heat. Add the celery, onion, and carrots; cook until soft, about 4 minutes, stirring occasionally. Add the mushrooms and salt, and cook for about 4 to 5 minutes. Whisk the flour into the pan juices and cook until bubbly, about 4 minutes.
  • Add the stock, thyme, and pepper, and stir. Cook until slightly thickened and smooth, about 5 minutes. Reduce heat to medium-low and add the half-and-half and chicken; bring to a low simmer. Cook for about 5 minutes to allow the flavors to blend. Serve hot garnished with parsley.