Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup

My new favorite soup to make!


  • 1/2 stick butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1/2 cup plus 1 tablespoon flour
  • 7 cups chicken broth
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 2 bay leaf
  • 1 rotisserie, cut up
  • 3/4 cup heavy cream
  • 3 teaspoons cooking sherry
  • 1 tablespoon kosher salt
  • Freshly ground black pepper


Melt butter in large soup pot over medium heat.  Add onion, celery, and carrots.  Cook 15 minutes.  Add flour and cook, stirring with wooden spoon for 2 more minutes.

Pour in broth and bring to a boil while whisking constantly.  Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to soup.  Lower heat and simmer 15 minutes. 

Stir in chicken and bring to a boil.  Remove from heat. 

Whisk cream, sherry and salt into the soup.  Season with pepper to taste.  Remove and discard the herb bundle.