Cream of Chicken Soup
Curl-up comfort soup for those rainy cold days -@mushroomsandthyme


Prep time 15mins
Cook time 45mins
Serves or Makes: 5
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  • 2 1/ 2 cups chicken stock
  • 1 cup milk
  • 1 1/ 2 cups shredded chicken
  • 1 cup small soup noodles
  • 1/ 4 cup flour
  • 2 tablespoons butter, divided
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 clove garlic, minced
  • 1/ 2 small zucchini, diced
  • 1/ 2 small onion, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • Salt and black pepper, To Taste
  • Thyme, for garnish


  • Step 1

    In a medium pot, on medium heat, add 1 tablespoon of butter, onions and garlic, sauté until translucent. Add celery, carrots, zucchini, chicken, and remaining butter. Sauté for another 2-5 minutes. Add flour, stir often for another 5 minutes until flour coats everything well.

  • Step 2

    Stir in chicken stock and soup noodles. Let simmer for 10 minutes before adding the milk. Reduce heat to low. Broth will thicken as it cooks. Simmer on low for another 10-15 minutes. If you find that your soup didn’t thicken to the consistency you want, you can cook off another 1 tablespoon of butter and 1 tablespoon of flour in a seperate sauce pan and add to the soup. If your soup is too thick, add a little more stock.

  • Step 3

    Season with salt and pepper. Garnish with fresh thyme and serve hot.

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