Culinary Institute of America Recipe
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Cream of Chicken Soup

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Create signature dishes the way professional chefs do—with the CIA™ Professional Series by Vita-Mix. It easily handles the work of many appliances, so you can blend, puree, chop, juice, grind and more, all in one versatile machine.

CIA's Cream of Chicken Soup recipe



Makes 8–10 Servings

  • 1 stewing hen, about 3 pounds
  • 3 quarts chicken broth
  • 1/4 cup butter
  • 1 1/4 cups thinly sliced leek (white and light green parts)
  • 1 1/4 cups thinly sliced onion
  • 1/4 cup thinly sliced celery
  • 2 tablespoons minced shallots
  • 1/4 cup all-purpose flour
  • Sachet: 4 to 5 black peppercorns, 1 bay leaf, 4 to 5 parsley stems, 1 garlic clove, 1 sprig fresh thyme or 1/2 teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch
  • 1 cup heavy cream, heated
  • Salt to taste
  • Freshly ground white pepper to taste


  1. Place the hen and giblets (discard or reserve liver for another use) in a tall soup pot. Cover with cold broth. Bring to a simmer, skimming away any scum as necessary. Simmer gently until the hen is fork tender, about 1 hour (continue to skim during simmering as needed).
  2. Remove the hen from the broth and let cool. Dice or shred the breast meat for a garnish; reserve the remaining meat for another use. Strain the broth through a fine sieve and set aside.
  3. Clean the soup pot and place it over medium heat. Melt the butter, and then add the leek, onion, celery and shallots. Stir to coat evenly with butter. Cover the pot and cook the vegetables, stirring occasionally, until tender and translucent, 4 to 6 minutes.
  4. Add the flour and cook over low heat for 6 to 7 minutes, stirring almost constantly. Gradually add 8 cups of the broth, using the whisk to work out any lumps after each addition (refrigerate or freeze any remaining broth for another use). Add the sachet and bring to a simmer. Simmer gently for 45 minutes, stirring occasionally and skimming the surface as necessary.
  5. Remove and discard the sachet. Strain the soup through a fine sieve, reserving the liquid.
  6. Place the solids into the Professional Series container and secure lid. Select Variable 1. Turn the machine on and quickly increase speed to Variable 10, then to High. Blend for 30 seconds or until smooth. Add purée to the reserved liquid in soup pot.
  7. Return the soup to a simmer. Remove from the heat and add the hot cream. Add the diced or shredded breast meat. Season to taste with the salt and white pepper. Serve in heated bowls.

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