Rich Chicken Soup

Oxmoor House
about 2 quarts


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1/3 cup butter or margarine
3/4 cup all-purpose flour
1 1/2 quarts chicken stock
1 cup milk
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cups finely diced cooked chicken
Chopped fresh celery leaves


Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken stock, milk, and whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add diced chicken to Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until thoroughly heated. Ladle soup into individual bowls; top each with chopped celery leaves. Serve immediately.

Created date

February 2010