cream_of_chicken
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Table of Contents
Cream of Chicken Soup
Ingredients
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 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
- 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
Procedure
- Make a bouquet garni with parsley sprigs, thyme, and bay leaf.
- 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 stock and bring to a boil while whisking constantly.
- Lower the heat, add the bouquet garni 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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