Cream of Chicken Soup

Cream of Chicken Soup

Soup makes the meal.  That expression has been with me throughout my cooking lifetime.  I guess it is the comforting aspect of soup that resonates with me.  So tonight I made some Cream of Chicken Soup for dinner.  Soup is one of my favorites to make for a satisfying meal.  Just serve with some bread, salad, or a sandwich and you're set.  Best of all soup is easy, delicious, and budget friendly.

This soup has lots, of shredded chicken, carrots, potatoes, spices, and some heavy cream that make it rich and hearty.    To give this soup an extra  boast, I used some dry sherry.  The ingredients are cooked over the stove top for about 40 minutes.  The aroma is wonderful as the soup  simmers on the stove.  With about 10 minutes left in cooking, I add the cream, chicken and warm through.  I re season the soup if necessary then serve.  I sprinkled the portions with  some fresh chives from the garden.



Cream of Chicken Soup

Ingredients:
2 tablespoons butter
1 cup chopped onion
Pinch of salt
1/2 cup all-purpose flour
1/2 cup dry sherry
8 cups chicken broth
1 cup carrots sliced
3 cups diced potatoes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups shredded chicken cooked
1/2 cup heavy cream
Snipped fresh chives

Directions:
1.  In a Dutch oven melt butter over medium heat.  Add onions and sprinkle with a pinch of salt.  Cook until onions are just tender.
2. Sprinkle flour over the onions and cook for 1 minute.  Add sherry and cook until it evaporates.
3. Whisk in the both until it is incorporated.  Stir in the carrots, potatoes,  bay leaf, salt, pepper, and dried thyme.  Bring to a boil.  Reduce heat and simmer for 30 minutes.
4. Add the chicken and cream and simmer for 10 more minutes.
5. Remove from heat.  Remove bay leaf and serve with some snipped fresh chives.

Makes 6 servings

Pin It