Making cream of chicken?

can i make cream of chicken from chicken broth? i'm trying to decide if using chicken broth is a good idea. thanksMaking cream of chicken?
Ingredients:





1 tablespoon vegetable oil


1 1/2 pound boneless skinless chicken breasts -- cubed


3/4 cup diced celery


1/2 cup all-purpose flour


1 can chicken broth - (13 3/4 oz size)


1 cup water


1/2 pound mushrooms -- thinly sliced


1 teaspoon onion powder


1/2 teaspoon thyme leaves


1/4 teaspoon ground white pepper


1/4 cup milk








Directions:





Heat oil in large saucepan. Add chicken and celery and saut茅 until tender. Sprinkle flour over chicken and celery and stir to mix well. Pour chicken broth and water into saucepan slowly, stirring constantly.





Add remaining ingredients except milk. Heat to boil, reduce heat, cover, and simmer 30 minutes.





Stir in milk and simmer just until milk is heated.








Voila!!!


Enjoy!!!Making cream of chicken?
Cream of Chicken Soup


From Food Network Kitchens








1/2 cup unsalted butter


1 medium Spanish onion, chopped


2 stalks celery (with leaves), chopped


3 medium carrots, chopped


1/2 cup plus 1 tablespoon flour


7 cups chicken broth, homemade or low-sodium canned


3 sprigs parsley


3 sprigs fresh thyme


1 bay leaf


2 3/4 cups cooked, diced chicken


1/2 cup heavy cream


2 1/2 teaspoons dry sherry


1 tablespoon kosher salt


Freshly ground black pepper to taste


2 tablespoons chopped flat-leaf parsley


Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.


Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.





Stir in the chicken and bring to a boil. Remove from the heat.





Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.