Homemade Cream of Chicken Soup
Prep Time2 minutes mins
Cook Time15 minutes mins
Total Time17 minutes mins
Servings: 6
Calories: 373kcal
Author: Bernadette
- 6-7 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups heavy cream
- ¾ cup finely diced carrots
- 2 tablespoons chopped parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon celery salt
- ⅛ teaspoon black pepper
- 2 tablespoons corn starch or flour mixed with enough COLD water or chicken broth to make a thin paste
In a large pot, bring the chicken broth to a boil.
Add in the carrots, reduce heat and simmer until the carrots are soft, about 10 minutes.
Add in the shredded cooked chicken, heavy cream, parsley, onion powder, garlic powder, celery salt, and black pepper. Heat through until bubbly, but not boiling.
Mix the corn starch or flour with enough COLD water to make a thin paste, pour into the soup and stir constantly for 1 minute. Soup will thicken slightly upon standing. Serve hot with some crusty bread or a salad.
Calories: 373kcal | Carbohydrates: 7g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 1081mg | Potassium: 414mg | Vitamin A: 3965IU | Vitamin C: 19.6mg | Calcium: 78mg | Iron: 0.8mg