Cream of chicken soup

Posted by adm On November - 25 - 2011

How to cook Cream of chicken soup


  • 2 cups chicken strain
  • 3 (900g) chicken marylands, skin removed
  • 1 large brown onion, sliced
  • 2 celery stalks, sliced
  • 1 medium scallion, cut, halved, water-washed, shredded
  • 50g butter
  • 1/3 cup plain flour
  • 1/2 cup pure bat
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves

How to:

  • Position 3 1/2 cups cold h2o, strain, chickenhearted, onion, celery and leek in a large saucepan over medium-high rut. Bring to the seethe. Reduce heat to medium-low. Simmer, covered, for 1 hr. Transfer chicken to a stadium. Cool slimly. Remove and discard castanets. Shred core. Set excursus. Strain stock mixture into a large heatproof jug. Discard solids.

  • Melt butter in pan over medium-high rut. Add flour. Falsify, stirring, for 1 minute or until effervescent. Gradually stir in stock mixture and pick. Cover and bring to the roil. Reduce heat to metier. Add crybaby. Fix, stirring occasionally, for 15 minutes or until soup thickens somewhat. Season with salt and peppercorn. Sprinkle with parsley. Help.

  • Make a batch of soup and freeze for work lunches.

  • Store in airtight containers. Microwave for 2 to 3 minutes or until heated through.

  • Freeze soup for capable 3 months. Defrost in the fridge overnight before reheating, adding stock if requisite.

  • Variations:

  • Herb chicken soup: Stir in 2 teaspoons fresh lemon thyme and 2 tablespoons fresh chopped chives with parsley.

  • Chicken and corn soup: Stir in 310g can corn kernels, knackered, with chicken in tone 2.

  • Comments are closed.