A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

940 calories; protein 20.9g 42% DV; carbohydrates 32.3g 10% DV; fat 82.6g 127% DV; cholesterol 319.4mg 107% DV; sodium 680.6mg 27% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2005
I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ??? Read More
(35)

Most helpful critical review

Rating: 3 stars
12/16/2003
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. Read More
(18)
37 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/14/2005
I want to try this but I'm not sure about those two QUARTS of heavy cream. That can't be right... ??? Read More
(35)
Rating: 5 stars
12/30/2006
This soup was excellent, I did make one change, added 1/2 cup shredded cheese at end of cook time... Read More
(20)
Rating: 3 stars
12/16/2003
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. Read More
(18)
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Rating: 4 stars
09/09/2007
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 pre-cooked chicken leg quarters and I believe this gave the soup more flavor. I also brought it to a low boil before simmering thinking I was supposed to do that. I pack this in my daughter's thermos for lunch at school and she loves it! Cook it on a Sunday night and you have enough for a few days! We love it! Read More
(11)
Rating: 5 stars
01/17/2006
This soup was delicious, especially after being refrigerated overnight! My husband loved it! Read More
(11)
Rating: 4 stars
05/04/2009
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 chopped chicken and new potatoes, threw in some bacon lite bits. sprinkled with cilantro-Yum. Read More
(10)
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Rating: 5 stars
01/29/2004
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. Read More
(9)
Rating: 3 stars
07/04/2004
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. Read More
(9)
Rating: 1 stars
10/20/2002
This recipe is definately not for the lactose intolerant it's just too much effort for mediocre soup! Read More
(8)
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