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How to Make


  • 1 stick butter
  • 3 small onions, diced
  • 3 stalks celery, diced
  • 3 carrots, peeled, diced
  • 3/4 cup flour
  •  black pepper, to taste
  • 2 quarts water or homemade chicken or turkey stock
  • 1/4 cup white wine, optional
  • 1 to 2 tbsps chicken base (or follow manufactures directions for base or bouillon amount) omit if using stock
  • 12 oz cooked chicken or turkey, diced or more if desired
  • 1 tsp celery seed
  • 2 tsp granulated garlic or 2 cloves fresh garlic, minced
  • 2 tsp Lawry’s season salt or old bay
  • 1 medium red or orange pepper, small diced
  • 14 oz diced or sliced water chestnuts, do not drain
  • 12 oz grated parmesan cheese

  • 2 tbsp parsley
  • 1 cup Smith's heavy cream
  • Salt to taste



  1. Preheat a soup pot over medium high heat and add the butter to melt. Add the diced vegetables and sauté for 10 minutes.
  2. Add to vegetables, mix well and cook for 2 minutes.
  3. Mix the water, wine and base together then gradually add to the vegetable mixture stirring consistently to avoid lumps. Bring to a boil over medium high heat, then reduce heat to a simmer.
  4. Add all the ingredients to the soup, simmer for 15 minutes, stirring occasionally.
  5. Add ingredients to the soup and warm to melt the cheese, but do not bring to a boil. Serve immediately or cool and refrigerate to reheat for later meals.


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