Cream Of Chicken Soup
"I would not be surprised if nobody else makes this, as I have designed the recipe around our lifestyle. I make this soup the day after I roast a whole chicken. But it is singularly the best soup that I have ever made, so I'm posting it here for posterity. Anyone brave enough to go through the steps will not be disappointed."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (398.7 g)
- Calories 410.4
- Total Fat - 33.4 g
- Saturated Fat - 20.2 g
- Cholesterol - 192.9 mg
- Sodium - 1908.3 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.3 g
- Sugars - 3.1 g
- Protein - 14.5 g
- Calcium - 97 mg
- Iron - 2.3 mg
- Vitamin C - 2.4 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
First, I brine a whole chicken for 24 hours, then I roast it with 6 cups of chicken broth in the roasting pan at 375F approx. 2 hours or until internal temperature is 180F and then have a meal.
Step 2
The next day, I debone the carcass and freeze it for making more chicken broth in the future. This leaves the 2 cups of cooked chicken and the broth needed for this recipe.
Step 3
Now to make soup - melt butter in a large sauce pan
Step 4
Add onion and garlic and saute until soft
Step 5
Add flour and whisk to mix in well
Step 6
Add Milk, Cream and Chicken Stock slowly while constantly whisking
Step 7
Cook while whisking until mixture thickens and comes to a boil
Step 8
Reduce heat and stir in chicken and remaining seasonings.
Tips
No special items needed.
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