Cream of Chicken Soup Recipe An simple & delicious cream of chicken soup recipe that is very tasty & you can use your leftover chicken with. In the event you love Cream of Chicken Soup, this recipe will be of your favorites. Great tasting cream of chicken soup for those rainy days or when you are not feeling so well! This is a nice basic cream of chicken soup recipe. You can omit the salt, in the event you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes in to your soup, minus the unhealthy preservatives!

This creamy chicken soup is full of healthy vegetables and low in carbs.

• 2 teaspoons olive oil
• 1 leek, halved, washed, cut into short, thin strips
• 2 celery sticks, trimmed, thinly sliced
• 2 carrots, peeled, thinly sliced diagonally
• 60g reduced-fat dairy spread
• 1/3 cup plain flour, sifted
• 1/3 cup light thickened cream
• 6 cups chicken stock
• 2 cups shredded, cooked chicken
• 1/4 cup flat-leaf parsley leaves,finely chopped

Directions

• In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
• Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
• If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.