How do you make cream of chicken soup?

Creamed Soups of any type are very simple to make.


First make a roux with 2-4 tbsp/serving of flour %26amp; oil or butter.


Cook over medium low heat, whisking in 1 cup of milk/serving.


Add an equal volume of chicken stock %26amp; diced cooked chicken.


Stir until thickened %26amp; bubbling, but do not let it scorch.


Serve in bowls, sprinkle chopped cilantro on surface.How do you make cream of chicken soup?
This is probably the best homemade recipe out thereHow do you make cream of chicken soup?
you will need


* 65 g butter


* 1 medium onion , chopped


* 3 celery sticks , chopped


* 3 medium carrots , chopped


* 3 tbsp flour


* 1 陆 ltr chicken stock


* 3 sprigs of parsley


* 3 sprigs of fresh thyme


* 1 bay leaf


* 480 g chicken , cooked and diced


* 2 tbsp thick cream


* 2 陆 tsp dry sherry


* 1 tbsp salt


* black pepper , to taste


* chopped parsley to garnish


* 1 large saucepan


* 1 wooden spoon


* 1 whisk





Step 1:


Melt the butter


To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.


Step 2:


Add the vegetables


Next add the carrots, onions, and celery. Gently fry them for ten minutes.


Step 3:


Add the flour


When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.


Step 4:


Pour in the stock


Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.


Step 5:


Add the herbs


Now, add the parsley, thyme, and the bay leaf to the soup.


Step 6:


Simmer


Lower the heat and leave the soup to simmer for fifteen minutes.


Step 7:


Add the chicken


After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.


Step 8:


Add the cream and sherry


Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.


Step 9:


Serve


Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowl
1 large chicken


1 small knuckle of veal (optional)


3 quarts of water


1/4 pound of rice


1 bunch of parsley


1 clove garlic


1/2 teaspoonful of celery seed


1 cup of whipping or heavy cream


salt and pepper to taste





Put the chicken on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.


Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.





Take out and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.





Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.





Heat thoroughly, but don't boil.
cuppa soup with a sachet and boiling water