Recipe by SHANCOCK
"A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices."
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chopped fresh chives
ground black pepper
potatoes, peeled and cubed
skinless, boneless chicken breast halves - cut into cubes
chopped fresh parsley
This soup was excellent, I did make one change, added 1/2 cup shredded cheese at end of cook time...
It smells heavenly while cooking but could use some help on taste. It was good, but it wasn't very thick for a cream soup.
I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ???
I skipped the chives, parsley and garlic powder and I used margarine and whole wheat flour (instead of the called-for ingredients) because of what I had in the house. I also used the meat from pre-cooked chicken leg quarters, and I believe this gave the soup more flavor. I also brought it to a low boil before simmering, thinking I was supposed to do that. I pack this in my daughter's thermos for lunch at school and she loves it! Cook it on a Sunday night and you have enough for a few days! We love it!
This soup was delicious, especially after being refrigerated overnight! My husband loved it!
It is a good recipe, but,in my opinion calls for too much ground cumin. I put only 1.5 teaspoons of cumin, i still believe it is too much.
My husband had dental problems and I make this soup for him. We feel this is the best of soups. He lived on it for three days. Now my entire family thinks it is the greatest.
This recipe is definately not for the lactose intolerant, it's just too much effort for mediocre soup!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Chicken and Potato Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 940
** Calories from Fat: 743
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