Cream of Chicken Soup



Cream of Chicken Soup

Course: Main Dish, Side Dish, Soups
Keyword: Cream of Chicken Soup
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  • 2 to 3 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 1/2 onion processedfood processor (or very finely chopped)
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1/2 teaspoon garlic powder or to taste
  • 3 hard-boiled eggs chopped (optional)
  • 3 tablespoons freshly chopped parsley optional


  • Cook chicken in salted water to cover.
  • Remove chicken (reserve broth) and finely chop chicken.
  • Heat oil in a 3-quart saucepan.
  • Add onion and stir constantly until soft but not brown.
  • Gradually stir in flour; continue to cook until flour is warm and thick but not brown.
  • Add milk 1/2 cup at a time whisking briskly until fully incorporated.
  • Stir in 2 cups chicken broth (save anything over 2 cups for another use; add milk to make 2 cups if necessary).
  • Add chicken, sugar, salt, pepper and garlic powder.
  • Mix well and simmer 20 minutes over low heat.
  • Stir in eggs and parsley just before serving, if desired.


Want to make your own Cream of Chicken Soup?  Get the recipe in our Great American Cookbooks!
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