Hearty cream of chicken soup from Cook's Country Magazine, Apr/May 2014 (page 11)

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Notes about this recipe

  • Shewi128 on February 28, 2026

    Turned out creamy and not too creamy. The vegetables on it also had good texture.

  • Rinshin on August 09, 2014

    Hard to rate this recipe since I had to ask myself if my tastes have become more bold and jaded. But, I don't think that's it since I like many mild tastes of Japan. I make chicken soup often using store bought roasted whole chicken for stock. The soups I normally make are not cream style though and make chicken soups ranging from Mexican tortilla soup, Jewish mother's chicken matzo soups, Chinese chicken soup with dumplings, Greek chicken soups with lemon, ramen soups etc. I expected fuller taste from this soup but it was instead quite flat in taste. To up the taste, I added about a small handful of shredded comte cheese, more sherry, and splash of hot sauce. I think Cook's staff can do better than this and this soup can certainly be used as a basic stepping off soup to something much greater. I would have liked celery and onion in it too.

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