Ingredients
-
6
-
1/4
-
1/4
-
1
-
1/3
-
1/2
-
1/2
-
3
-
1
-
1/4
-
-
-
-
-
Directions
Cream of Chicken Soup,This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2,I’ve made this many times and it’s always fantastic. The first time I made it I didn’t have any cream so made it with all 1% milk. I also only had one of the large cans of chicken from Costco so used that. It was so good I’ve never tried it with cream or another kind of chicken. I’ve started putting just a little bit of cayenne in it, even though my daughter doesn’t do spicy. It adds a little something even when it isn’t enough to make it spicy. Tonight I also added 3 drops of white truffle oil to a double batch. Again, it didn’t taste like truffles, but added a depth of flavor it didn’t have before. This just might be the perfect soup!,Wonderful basic recipe! Thanks! used leftover turkey and turkey broth and lots of Leeks. Added a bit of thyme
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Steps
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1
Done
|
Melt Butter in Large Heavy Saucepan. |
|
2
Done
|
Add Onion, Celery and Garlic and Saute Until Soft. |
|
3
Done
|
Add Flour Mixing Well. |
|
4
Done
|
Cook For 3-4 Minutes. |
|
5
Done
|
Add Milk, Cream and Broth Mixing Well. |
|
6
Done
|
Cook and Stir Until Mixture Thickens and Comes to a Boil. |
|
7
Done
|
Reduce Heat and Stir in Chicken and Remaining Seasonings. |
|
8
Done
|
Adjust Seasonings to Taste. |
|
9
Done
|
Cook Over Low Heat 2-3 Minutes. |
