Cream Of Chicken Soup

Cream of Chicken Soup

Cream of Chicken Soup

Serves: 4 to 6

1 cup diced onion
1 cup diced carrots
3 tablespoons unsalted butter
½ cup dry white wine
1 quart low-sodium chicken stock
1 teaspoon dried thyme leaves
4 tablespoons roux
½ cup heavy cream
½ teaspoon salt
½ teaspoon pepper

For Garnish:
1 cup cooked chicken breast, diced
½ cup frozen green peas, thawed

Sauté the onions and carrots in the butter over medium heat for 5 minutes. Add the white wine and cook the mixture until the liquid is reduced by half, about two minutes. Add the chicken stock and thyme and bring the mixture to a gentle simmer.

Use a whisk to incorporate the roux, then add heavy cream and whisk again until combined. Continue cooking for five minutes until the soup thickens. Taste and adjust seasoning if desired. Lastly, add chicken breast and green peas, cook for one more minute to heat, and serve.

To Store: Transfer to an airtight container and refrigerate for up to one week or freeze for up to 2 months.

Tony’s Tips:

  • To save time, buy a rotisserie chicken and remove the breast meat.
  • Wait to add the chicken and peas until just before serving, to keep texture and color fresh.
  • Double the batch and freeze some for use in other recipes that call for cream of chicken soup.
  • Roux can be refrigerated for up to 2 weeks, or frozen for at least 2 months.

CLICK HERE for the RECIPE for blond roux.

2 Responses

    1. Sarah Nasello

      Hi Jay,

      We use a blond roux for most of our soups, and I usually include the recipe or link with the soup directions, but it appears that I forgot to do that with the Cream of Chicken Soup. I’ve added a link to the recipe and a demonstration video by Tony to the Cream of Chicken Soup page, and I’m also pasting the recipe here for your reference. Thank you so much for bringing this to our attention.

      Warm regards,


        ½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
        ½ cup flour

        (The ratio we use to make a roux is 1:1)

        Melt the butter in a medium sauce pan over medium-low heat, then gradually whisk in the flour until it is completely incorporated with the butter.

        Cook over medium-low heat for about 3 to 5 minutes, whisking constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks. The roux will harden when refrigerated so that you can break it off in pieces.

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