CREAM OF CHICKEN SOUP RECIPE - FOOD.COM
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
Nutrition Facts : Calories 363.4, FatContent 27.7, SaturatedFatContent 16.2, CholesterolContent 96.1, SodiumContent 1061.8, CarbohydrateContent 12.8, FiberContent 0.7, SugarContent 1.2, ProteinContent 15.8
CREAM OF CHICKEN SOUP RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 to 6 first-course servings
Number Of Ingredients 15
Steps:
- 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.
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This is a very hearty soup.
This is a very hearty soup. I really like this one! I love soup and good bread.
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CREAM OF CHICKEN SOUP RECIPE - FOOD.COM
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
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Reviews 5.0
Total Time 1 hours 30 minutes
Calories 363.4 per serving
- Cook over low heat 2-3 minutes.
See details
CREAM OF CHICKEN SOUP RECIPE - FOOD NETWORK
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Reviews 4.9
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- 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.
See details
CREAM CHEESE CHICKEN SOUP RECIPE: HOW TO MAKE IT
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona
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Reviews 4.9
Total Time 30 minutes
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Calories 272 calories per serving
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Reviews 4.9
Total Time 30 minutes
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Calories 272 calories per serving
- In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.
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Reviews 5.0
Total Time 1 hours 30 minutes
Calories 341.2 per serving
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