Chicken Dinner Cream Soup


  • 6 cups saved water from boiling chicken
  • 3 cups cooked cubed chicken
  • 10 T. butter
  • 10 T. flour
  • 2 1/2 teas. salt
  • 1/2 teas. pepper
  • 1/2 teas. Thyme leaves (fresh)
  • 1/2 teas. Rosemary (fresh)
  • 1 tablespoons Better Than Bouillon
  • 3 1/2 cupsmilk
  • 1/3 cup onion flakes
  • 4 cups cooked cubed potatoes(2 pounds)
  • 1/2 cup celery, diced
  • 3 cups frozen peas and carrots


  1. Simmer chicken (about 4 chicken breasts) in 7 cups of water for about 45 minutes until done. Cut up chicken and save 6 cups of chicken broth for soup. Set aside.
  2. In soup pan, sauté celery and butter until softened. Add flour, and then milk and chicken broth to make a white sauce. Add seasonings and let cook for a few minutes.
  3. In the meantime cook in a separate pan the potatoes and peas and carrots until softened. Drain, and add to white sauce mixture.
  4. Add cubed chicken. Let cook for a short time and you are ready to serve.
  5. Makes 1 gallon. You may want to put a pie crust on top and make a pot pie out of the soup mixture.

Source:  Allison Partridge- FW Stake RS- Calleen Passey

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