Serves either 4 or 8, depending on which set of ingredients you use.
We recommend the ingredients for 8
(shown in parentheses).
That way most families can serve it with a second meal.
Great served before dinner or
with rolls as dinner itself.
1/2 white onion, diced (x 2 = 1 onion)
1 1/2 cups of boneless, skinless chicken breast,
        cut to bite size pieces
(x 2 = 3 cups)
1/4 cup of butter (x 2 = 1/2 cup)
1/4 cup of all-purpose flour (x 2 = 1/2 cup)
1/2 cup of whole milk (x 2 = 1 cup)
1/2 cup of light cream (x 2 = 1 cup)
1 14 1/2-ounce cans of chicken broth (x 2 = 2 cans)
        (or substitute 1 1/2 (3) cups of homemade broth)
Salt and pepper to taste
Chives or parsley for garnish, if desired
Put some water on in a sauce pan to boil. Dice the onion and drop the pieces in the
water to cook through.

Meanwhile in another pan slowly melt the butter.

While those two pans are heating, cut the chicken into bite-sized pieces and add it to
the onion water, which is now at a rolling boil. Cook the onions and chicken until
they are cooked through, 5 to 8 minutes. When they are well cooked, drain them for
use later.

After the butter is melted, add the flour and stir it well to make a smooth, creamy
sauce. Slowly add the milk, cream and then the broth, wisking each one well to
prevent lumping. Stir the resulting mixture until it is slightly thickened and bubbly.
Then reduce the heat.

Add the drained onion and chicken to the soup mixture and heat through. Garnish
with chives or parsley if desired.

Serve in cups as an appetizer or in bowls for dinner with rolls and salad.
Living vell doesn't mean eating a lot.
It's sitting down to a homemade soup
and hearing people say, "Vell, vell."
The Soup Chef presents ...
Cream of Chicken Soup
at The Fatted Café
The Quick-Supper Version
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