Cream of Chicken and Potato Soup

Cream of Chicken and Potato Soup

SHANCOCK 0

"A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 940 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 940 kcal
  • 47%
  • Fat:
  • 82.6 g
  • 127%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 319 mg
  • 106%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

Reviews

27
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ???

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ???

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 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 ...

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!

Keep it Light!I substitued the milk for 1% milk, and the heavy cream with Non Fat 1/2 & 1/2. Not a fan of cumin so I used the Thyme & a bay leaf. Also shortened the whole process with leftover c...

Other stories that may interest you