Cream of Chicken Soup recipe
Creamy And Delicious Homemade Cream Of Chicken Soup That Is Filled With Chunks Of Veggies And Chicken. This Hearty Soup Is Perfect To Enjoy All Year Long And Is Simple Too!
Servings: 4
Ingredients
- 1/2 cup unsalted butter
- 2 stalks celery chopped
- 3 medium carrots chopped
- 1/2 cup + 1 tbsp all-purpose flour
- 7 cups canned chicken broth
- 1 tsp parsley
- 1 tsp thyme
- 1/2 tsp bay leaves crushed
- 2 3/4 cups diced chicken cooked
- 1/2 cup heavy whipping cream
- 2 tsp garlic salt (with parsley flakes)
- pepper to taste
Instructions
- In a large pot over medium heat, melt butter. Add celery and carrots. Cover and cook for 12 minutes, stirring occasionally. Veggies should be soft and tender. Using a wooden spoon, stir in flour and cook for 2 more minutes.
- Whisk in broth and bring to a boil. While continually whisking, add seasonings. Lower heat and simmer for 15 minutes.
- Add chicken and bring liquid to a boil.
- Remove from heat. Whisk in the salt and whipping cream. Add pepper to taste. Sprinkle with extra parsley and serve hot.
Notes
TRIED AND TRUE FINDINGS:
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 4-6
- ANY CHANGES MADE: took out onion, dry sherry and kosher salt - added garlic salt
- ANY SUGGESTIONS FOR NEXT TIME: none
Nutrition
Calories: 328kcal | Carbohydrates: 5g | Protein: 1g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 1224mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8880IU | Vitamin C: 3.6mg | Calcium: 49mg | Iron: 0.1mg