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How To Make Cream Of Chicken Soup

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How To Make Cream Of Chicken Soup

How To Make Cream Of Chicken Soup

Cream of Chicken Soup Recipe. One of the better-loved members of the chicken soup family, this mouth-watering cream of chicken soup recipe is a perfect appetizer in advance of a main course or else served alone on those cold, winter nights. Devour our Cream of Chicken Soup recipe.

You Will Need

  • 65 g butter
  • 1 medium onion , chopped
  • 3 celery sticks , chopped
  • 3 medium carrots , chopped
  • 3 Tbsp flour
  • 1 ½ ltr chicken stock
  • 3 sprigs of parsley
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 480 g chicken , cooked and diced
  • 2 Tbsp thick cream
  • 2 ½ tsp dry sherry
  • 1 Tbsp salt
  • black pepper , to taste
  • chopped parsley to garnish
  • 1 large saucepan
  • 1 wooden spoon
  • 1 whisk

Step 1:

Melt the butter

To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.

Step 2:

Add the vegetables

Next add the carrots, onions, and celery. Gently fry them for ten minutes.

Step 3:

Add the flour

When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.

Step 4:

Pour in the stock

Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.

Step 5:

Add the herbs

Now, add the parsley, thyme, and the bay leaf to the soup.

Step 6:

Simmer

Lower the heat and leave the soup to simmer for fifteen minutes.

Step 7:

Add the chicken

After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.

Step 8:

Add the cream and sherry

Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.

Step 9:

Serve

Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls

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    rakhitha  (81 days ago)

    Made it myself and the soup is good. Just note that I didn't use the bay leaf and sherry.

    Anonymous  (116 days ago)

    fine fine

    1 out of 1 person found this comment helpful Anonymous  (131 days ago)

    a lovely soup but a little too much salt for my liking - thank you!

    1 out of 1 person found this comment helpful Anonymous  (134 days ago)

    It's very nice but I would recommend replacing a tablespoon of salt with a teaspoon as it is very strong.

    Anonymous  (142 days ago)

    disgusting!! why would you put sherry in chicken soup??

    2 out of 3 people found this comment helpful Anonymous  (208 days ago)

    hey i made cream of chicken soup for the family they loved it and it is all thankz to you thank you very much

    Anonymous  (213 days ago)

    i think it would be better blended, it does not look good.

    1 out of 2 people found this comment helpful Anonymous  (219 days ago)

    would be better if you liquidised it and added the chicken last

    Anonymous  (230 days ago)

    Why doesn't the conversion in the next window work ? if you convert to Imperial UK the weights are all wrong

    1 out of 4 people found this comment helpful Anonymous  (285 days ago)

    not good

    0 out of 1 person found this comment helpful Anonymous  (324 days ago)

    ew

    0 out of 1 person found this comment helpful Anonymous  (335 days ago)

    I think I'd like this to have bigger pieces of chicken, and to be thicker and more blended

    5 out of 5 people found this comment helpful Anonymous  (339 days ago)

    i made this excluding the sherry and must say it is delicious with toasted bread rolls

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