CHICKEN AND CREAM OF CELERY SOUP RECIPES RECIPES

Name: Cream of chicken soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 4 free-range chicken legs; Splash olive oil for frying; 2 large onions, chopped; 2 large celery sticks, chopped; 2 leeks, chopped; 250ml white wine; 2 garlic cloves, peeled but whole; 1 bay leaf; 3 fresh parsley sprigs, plus extra to garnish; 500ml chicken stock; 150ml double cream; Toasted buttered bagels or warm crusty bread to serve; You’ll also need; Stick blender or blender

HOMEMADE CREAM OF CHICKEN SOUP - DELICIOUS. MAGAZINE

Homemade cream of chicken soup - delicious. magazine image

Cream of chicken soup is one of those dishes many of us remember coming in a tin. Here’s our fab homemade version of cream of chicken soup – a soul-soothing classic. Chicken noodle soup, chicken broth, chicken ramen… whatever kind of chicken soup tickles your tastebuds, we’ll have a recipe for it.

Provided by Jen Bedloe

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 14

Ingredients

4 free-range chicken legs
Splash olive oil for frying
2 large onions, chopped
2 large celery sticks, chopped
2 leeks, chopped
250ml white wine
2 garlic cloves, peeled but whole
1 bay leaf
3 fresh parsley sprigs, plus extra to garnish
500ml chicken stock
150ml double cream
Toasted buttered bagels or warm crusty bread to serve
You’ll also need
Stick blender or blender

Steps:

Season the chicken legs, then heat the oil in a large saucepan and fry for 3-4 minutes until browned (do this in batches if necessary). Set aside, then add all the vegetables to the pan and fry for a few minutes to give them some colour.
Pour in the wine, then let it bubble for a few minutes. Return the chicken legs to the pan, along with any juices. Add the garlic, bay and parsley sprigs, then season with salt and some freshly ground black pepper. Pour in the stock and 1.5 litres water. Bring up to a fast simmer, then turn down the heat to low, cover the pan and simmer gently for 1 hour.
Remove the chicken from the soup and set aside on a plate until cool enough to handle. Shred the meat from the bones, then add all but a quarter of the meat back to the pan. Remove from the heat and use a stick blender (or a regular blender if you prefer) to whizz the soup until reasonably smooth.
Return the pan to the heat (see tip). Stir in the cream and reserved chicken, then bring up to a simmer. Check the seasoning, then stir in the reserved parsley (see Make Ahead). Serve with toasted bagels or warm crusty bread.

Nutrition Facts : Calories 282kcals, FatContent 18.7g (9.4g saturated), ProteinContent 13.8g, CarbohydrateContent 6.3g (5g sugars), FiberContent 1.8g

CELERY CREAM SOUP RECIPE - FOOD.COM - FOOD.COM - RECIP…

Celery Cream Soup Recipe - Food.com - Food.com - Recip… image

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 tablespoons flour
6 cups chicken broth (reduced sodium)
1 bay leaf
1 cup heavy cream
1 tablespoon lemon juice
3 -4 dashes hot sauce
salt
white pepper
celery leaves (for garnish)

Steps:

In a large sauce pan, melt butter, add celery, onions, and garlic.
Cook over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaf, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.

Nutrition Facts : Calories 282, FatContent 22.1, SaturatedFatContent 13.2, CholesterolContent 69.6, SodiumContent 906.3, CarbohydrateContent 13.7, FiberContent 2.8, SugarContent 5, ProteinContent 7.6

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HOMEMADE CREAM OF CHICKEN SOUP - DELICIOUS. MAGAZINE

Cream of chicken soup is one of those dishes many of us remember coming in a tin. Here’s our fab homemade version of cream of chicken soup – a soul-soothing classic. Chicken noodle soup, chicken broth, chicken ramen… whatever kind of chicken soup tickles your tastebuds, we’ll have a recipe for it.
From deliciousmagazine.co.uk
Total Time 1 hours 30 minutes
Cuisine British recipes
Calories 282kcals per serving

Return the pan to the heat (see tip). Stir in the cream and reserved chicken, then bring up to a simmer. Check the seasoning, then stir in the reserved parsley (see Make Ahead). Serve with toasted bagels or warm crusty bread.

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