Cream Of Chicken Soup
May 05, 2019
"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."
- 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
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.
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.
Now to make soup - melt butter in a large sauce pan
Add onion and garlic and saute until soft
Add flour and whisk to mix in well
Add Milk, Cream and Chicken Stock slowly while constantly whisking
Cook while whisking until mixture thickens and comes to a boil
Reduce heat and stir in chicken and remaining seasonings.
Tips & Variations
No special items needed.