Cream of Chicken Soup Recipe | a2 Milk® USA Recipes
Cream of Chicken Soup Recipe | a2 Milk® USA Recipes

Cream of Chicken Soup

Difficulty: Moderate

Preparation: 15 mins

Cooking time: 30 mins

Servings: 8



  • 1 Tbsp. Olive oil
  • 2 Cups Sliced leeks (¼ inch)
  • 2 Tbsp. Butter
  • ½ Cup All-purpose flour
  • ½ Cup White wine
  • 8 Cups Chicken broth
  • 2 Yukon gold potatoes, peeled and diced ¾ -inch
  • 3 Carrots, peeled and diced to ½ -inch
  • 3 Sprigs fresh thyme
  • 1 Bay leaf
  • 2 Roasted chicken breasts, shredded or diced
  • ½ Cup a2® Milk Whole
  • Salt and pepper, to taste
  • 3 Tbsp. Fresh parsley leaves
cream of chicken soup


  1. Warm the olive oil in a 3-quart stockpot over medium heat. Add the leeks and sweat for 2-3 minutes.
  2. Add the butter to the pot and cook the leeks until softened, 3-5 minutes.
  3. Add the flour to the softened leeks and cook for 1 minute before adding the white wine.
  4. Once the wine has evaporated, add the chicken broth to the pot along with the potatoes, carrots, thyme and bay leaf.
  5. Bring the mixture to a low boil before reducing the heat. Simmer for 10-15 minutes, until the potatoes are tender.
  6. Remove the thyme sprigs and the bay leaf.
  7. Add the milk and the chicken to the pot. Stir to incorporate the mixture.
  8. Season with salt and pepper, to taste.
  9. Ladle into serving bowls and garnish with fresh parsley leaves.
cream of chicken soup nutrition
Allergens:  Milk, wheat
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