Chicken Cream Soup

Chicken Cream Soup

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 8


1 leaf Bay leaf
1/4 tsp Black pepper
3 medium Carrots (chopped)
2 medium stalk(s) Celery (chopped)
2 breast Chicken breast, boneless, skinless (shaved)
7 cup Chicken broth (stock)
125 ml Heavy whipping cream, 38% M.F.
3 sprig Parsley, fresh
1 tsp Salt
3 cup Sherry, dry
1/2 cup Sunflower oil
1 tbsp Thyme, fresh
1/2 cup All-purpose white flour
1 medium Yellow onion (chopped)


In a large soup pot, heat the sunflower oil on medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the 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 the soup. Lower the heat and simmer for 15 minutes.

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

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

Nutrition Facts

Per Portion

Calories 446  
Calories from fat 190  
Calories from saturated fat 45  
Total Fat 21.2  g
Saturated Fat 5.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.7  g
Monounsaturated Fat 10.2  g
Cholesterol 53  mg
Sodium 982  mg
Potassium 369  mg
Total Carbohydrate 22.7  g
Dietary Fiber 1.6  g
Sugars 2.9  g
Protein 16.1  g

Dietary servings

Per Portion

Grain 0.4
Meat 0.6
Vegetables 0.9

Energy sources

Pygal 22% 428.182392886 108.506464832 20% 445.843033121 199.318471549 43% 322.268234987 211.691603191 14% 347.411600694 98.2837446295 22% 20% 43% 14% Alcohol Carbohydrates Fat Protein
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