Creamy Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 384.8
  • Total Fat: 16.1 g
  • Cholesterol: 70.5 mg
  • Sodium: 447.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 35.0 g

View full nutritional breakdown of Creamy Chicken Soup calories by ingredient
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Make stock either the day before or in the morning Make stock either the day before or in the morning
Number of Servings: 6


    1 chicken
    8 cups low sodium chicken stock (OXO)
    rosemary few sprigs or 1tsp dried
    Thyme few sprigs or 1tsp dried
    1 clove garlic sliced
    1 carrot, cut into chunks
    2 ribs celery, cut into chunks
    1 small onion, coarsely chopped (no need to peel)
    1/4 tsp black pepper

    1 tbsp oil
    2 shallots, minced
    1 carrot, diced
    6 Spring onions, thinly sliced
    6 tbsp flour
    6 cups of chicken broth made according to above amounts
    1 cup frozen peas
    3 cups diced chicken breast
    1 cup elmlea
    salt and pepper


Remove as much skin and obvious fat from the chicken as possible.

In a large stockpot, combine the chicken with the broth, sprigs of rosemary and thyme, garlic, carrot chunks, celery chunks, onion and black pepper.

Bring to a boil.

Reduce heat to medium low and simmer for 1 hour.

Strain the broth into a bowl; cover and refrigerate.

Chop the cooked chicken and cover and refrigerate.

When the broth has cooled, skim the excess fat off the top.

Measure out 6 cups for the soup and store the rest in the fridge or freezer.
Measure out 3 cups of the diced chicken meat and leave the rest in the fridge.

In a large saucepan, put 1 tbsp oil. Add minced shallot, diced celery and diced carrot. Saute for about 6 minutes. Add the Spring Onions and saute for another minute.

Stir in the flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until the vegetables are just tender (about 10 minutes).

Add the peas and chicken, continue cooking for another 5 minutes. Stir in the heavy cream.

Taste and add salt and pepper as needed.

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.

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