Cream of Chicken Soup
Recipe: #6938
November 12, 2012
Categories: Beans, Chicken, Celery, Beans (String), Carrot, Corn Garlic, Onions, Sunday Dinner, Frozen Vegetables, more
"This is what I grew up with as 'classic' cream of chicken soup. I love to make my own stock for this; but, you can also buy quality broth/stock right at the grocery store these days, and a rotisserie chicken works great for this. Other than a few 'veggies' to dice, this is a quick cooking, comforting, and an easy soup to prepare."
Ingredients
Nutritional
- Serving Size: 1 (381.8 g)
- Calories 412.2
- Total Fat - 19.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 173.9 mg
- Sodium - 1028.6 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 5.7 g
- Sugars - 2.5 g
- Protein - 30 g
- Calcium - 142.4 mg
- Iron - 4.4 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Base ... In a large stock pot, add the butter and bring to medium heat. Add the onion, garlic, celery, dried oregano, and a pinch of both salt and pepper (you can re-season later), and saute for 3-5 minutes until slightly tender. Then, add in 2 tablespoons of the flour, and mix to combine with the vegetables; cook a couple of minutes to get rid of the 'raw' flour taste. The flour will create a roux (or thickening) for the soup. Then, slowly add in the chicken broth stirring well, to break up any lumps.
Step 2
Vegetables ... For the herbs, I like to tie the thyme and parsley together with a piece of string or (even dental floss, unflavored of course), which makes it easy to take out later. Add the herbs, bay leaf, and potatoes, and bring to a boil. Then reduce to medium low heat, simmer until the vegetables are all tender (about 10 min). The soup will be very thick at this point.
Step 3
Puree ... First - remove from the heat and remove the thyme and parsley bundle, as well as the bay leaf from the soup. For blending, you can use an immersion blender which I prefer, or a regular blender for this step. You want to puree the soup, until you get a smooth texture. The immersion blender or stick blender can be used right in the pot which is so much easier, if you have one. Never puree the soup on a hot burner.
Step 4
Cream ... One the soup is pureed, add the milk, cream, sherry wine, chicken, vegetables, and season again, with salt and pepper. Bring up to a low boil and then reduce to a simmer for another 5-10 minutes until everything is heated through.
Step 5
Finish and Serve ... Garnish with the fresh chives and ENJOY! Serve with crusty bread, bruschetta, or my white bean and olive crostini.
Tips
No special items needed.