Deicious comforting Creamy Chicken soup by THE GIRL WHO ATE EVERYTHING > see the recipe here.

Great for a cold winter night and ready in under 20 minutes.

Try this recipe from scratch and make it for all your family and friends.


  • 6 tablespoons butter
  • ½ cup carrot, ½ cup celery, ½ cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup flour
  • 3 cups reduced-sodium chicken broth
  • 1½ cups cream
  • 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
  • 1 cup cooked and shredded chicken
  • salt and pepper to taste


  1. In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
  2. Add the flour and stir to form a roux*. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
  3. Add the rice and the chicken. Stir until combined.
  4. Season with salt and pepper and serve.
creamy chicken soup
Creamy Chicken Soup served in the Revolution Cookware

*A roux is used as a classic thickening agent for soups and sauces. Roux (pronounced “roo”) gives dishes silky-smooth body and a nutty flavor. It’s an essential building block of dishes that range from macaroni and cheese to gumbo. Making a roux is simple yet pretty technical as this is what is going to link your soup.

Roux is made by cooking equal parts flour and fat together (1 part oil or fat and 1 part all-purpose flour, by weight) until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.

There are four varieties of roux depending on how longg the rox is cooked. White and blond are the most common and they are used to thicken soups and sauces. Brown and dark roux don’t have the same thickening power but they have more flavor.

How to make a roux

Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble . After taht, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. After cooking your roux you will add a liquid. If you add milk it will be a white roux (called Bechamel in French). You can also add broth or the sauce you are willing to thicken!

For another idea of how to use your Revolution cookware > try our Bolognaise.