Cream Of Chicken Soup
Created by Axe on May 5, 2019
- Servings: 6-8
- Prep Time: 60m
- Cook Time: 60m
- Recipe #31952
Ingredients
- .75 cups butter
- .5 cups onion, chopped fine
- 2 teaspoons minced garlic
- .6 cups all purpose flour
- 1 cup milk
- 1 cup heavy whipping cream
- 6 cups chicken broth
- 250 grams cooked chicken (2 cups, chopped)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoons nutritional yeast flakes
- Hot sauce, 3 dashes
- Worchestershire sauce, 3 dashes
How to Make
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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.
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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.
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Step 3: Now to make soup - melt butter in a large sauce pan
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Step 4: Add onion and garlic and saute until soft
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Step 5: Add flour and whisk to mix in well
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Step 6: Add Milk, Cream and Chicken Stock slowly while constantly whisking
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Step 7: Cook while whisking until mixture thickens and comes to a boil
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Step 8: Reduce heat and stir in chicken and remaining seasonings.
Nutritional Facts
- 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