CREAM OF CHICKEN SOUP RECIPES WITH CHICKEN RECIPES

Name: Cream of Chicken Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 first-course servings
Ingredients: 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

CREAM OF CHICKEN SOUP RECIPE - FOOD NETWORK

Cream of Chicken Soup Recipe - Food Network image

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

Ingredients

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

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.

CREAM OF CHICKEN SOUP RECIPE - FOOD NETWORK

Cream of Chicken Soup Recipe - Food Network image

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

Ingredients

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

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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