Cream Of Chicken Soup


  • 1/2 c. unsalted butter
  • 1 med. Spanish onion, chopped
  • 2 stalks celery (with leaves), chopped
  • 3 med. carrots, chopped
  • 1/2 c. plus 1 T. flour
  • 7 c. chicken broth, homemade or store bought
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 3/4 c. cooked, diced chicken
  • 1/2 c. heavy cream
  • 2 1/2 t. dry sherry
  • 1 T. kosher salt
  • Freshly ground black pepper to taste
  • 2 T. fresh flat-leaf parsley, chopped



  1. Melt the butter in a large pot over 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.
  2. 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.
  3. Stir in the chicken and bring to a boil. Remove from the heat.
  4. 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 chopped parsley and serve immediately.