How To Make Cream Of Chicken Soup
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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.
- Prep:
- 10m
- Cook:
- 35m
- Total:
- 45m
- Serves:
- 4
Step 1: You will need
- 65 g butter
- 1 medium onion, chopped
- 3 celery sticks, chopped
- 3 medium carrots, chopped
- 3 tbsp flour
- 1 1/2 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 1/2 tsp dry sherry
- 1 tbsp salt
- black pepper, to taste
- chopped parsley to garnish
- 1 large saucepan
- 1 wooden spoon
- 1 whisk
Step 2: Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 3: Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 4: Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 5: 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 6: Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 7: Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 8: 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 9: 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 10: Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls