Cream of Chicken Soup
If you love chicken soup, you are going to love this recipe from the Food Network.
Although this recipe is a chicken soup recipe and calls for chicken stock , you may want to try More Than Gourmet's duck stock, Glace de Canard Gold or their new turkey stock, Glace de Volaille Gold for a richer flavored soup.
Cream of Chicken Soup
Adapted from Food Network Kitchens
Makes 4 to 6 first-course servings (about 10 1/2 cups).
Chicken Soup Recipe
Ingredients:
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken stock (we recommend 3 oz. Glace de Poulet Gold (chicken stock reconstituted in 7 cups hot water)
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
Procedure:
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
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