Mother's Cream of Chicken Soup Recipe

Name: Mother's Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken stock; 4 tablespoons unsalted butter; 3 cloves garlic, minced (as always more is better); 1 medium onion, cut ino 1/2 inch dice; 6 stalks asparagus, carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces); 1 stalk celery, trimmed,cut into 1/2 inch dice; 1 carrot, pared,cut into 1/2 inch dice; 1 baking potato, pared cut into 1/2 inch dice (about 8 ounces); 1 teaspoon dried thyme, crumbled; 3 bay leaves; 3 ½ tablespoons all-purpose flour; 2 cups milk; 2 cups heavy cream; ½ teaspoon freshly grated nutmeg; salt; fresh ground pepper; minced fresh parsley; minced fresh chives; minced fresh rosemary

Servings: persons

5 cups chicken stock
4 tablespoons unsalted butter
3 cloves garlic, minced (as always more is better)
1 medium onion, cut ino 1/2 inch dice
6 stalks asparagus, carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces)
1 stalk celery, trimmed,cut into 1/2 inch dice
1 carrot, pared,cut into 1/2 inch dice
1 baking potato, pared cut into 1/2 inch dice (about 8 ounces)
1 teaspoon dried thyme, crumbled
3 bay leaves
3 ½ tablespoons all-purpose flour
2 cups milk
2 cups heavy cream
½ teaspoon freshly grated nutmeg
salt
fresh ground pepper
minced fresh parsley
minced fresh chives
minced fresh rosemary

1
Make chicken stock.
2
Melt butter in large heavy saucepan over medium-high heat.
3
When foam subsides, add garlic; saute until fragrant, about 30 seconds.
4
Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
5
Add flour, stirring until well mixed.
6
Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
7
Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
8
Remove saucepan from heat; discard bay leaves.
9
Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
10
Return puree to saucepan, stir to combine.
11
Heat soup until hot; season with salt and pepper to taste.
12
Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
13
Serve immediately.

1205

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 cups chicken stock, 4 tablespoons unsalted butter, 3 cloves garlic, minced (as always more is better), 1 medium onion, cut ino 1/2 inch dice, and more.

Yes, Mother's Cream of Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mother's Cream of Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions