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Cream of Chicken Soup Recipe


  • 1 chicken breast, boned, skinned and diced
  • 2 carrots, peeled and sliced
  • 1 onion, sliced
  • 2 tablespoons [30 mL] olive oil
  • Savory
  • Salt and pepper
  • 2 teaspoons [10 mL] curry powder [optional]
  • 4 cups [1 L] chicken broth
  • 1 tablespoon [15 mL] cornstarch [diluted in just a little water]
  • 1 cup [250 mL] heavy cream


In a casserole, brown chicken dices and carrot and onion slices in hot olive oil for 5 to 7 minutes, stirring.
Meanwhile, season to taste with savory, salt, pepper and, if desired, with curry powder.

Stir in chicken broth and diluted cornstarch; bring to a boil. Lower heat, cover and simmer for 15 minutes. Remove from heat. Pour in cream and reheat, over low heat, for 15 minutes.

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