French Cream of Chicken Soup

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

My husband's own recipe


2 each Chicken breast; cooked and cubed
Chardonay wine
Dijon mustard
Lemon juice
Celery salt
Onion; finely chopped
Celery; finely chopped
2 cans Herbed cream of chicken soup
1 pint Whipping cream

Original recipe makes 4



In a large ziploc bag, marinate chicken in wine, water, parsley, dill, dijon, parmesan and lemon juice. Remove from bag and bake until done. Cube chicken and set aside.

In a pot, combine celery salt, parsley, dill, onion and celery. Add marinade; reduce. Clarify with a strainer. Return liquid to heat. Add chicken and reduce. Add wine and mustard; reduce. Add soup and heat through. Add half of the whipping cream then thin with wine. Add dill, celery salt, mustard, lemon, parmesan, parsley and wine to taste. Add remaining cream. Continue cooking on low heat.

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Calories Per Serving: 385 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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mommy2tommy 8y ago

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