Soups are ancient in origin and common among cultures around the world. Cream soups may have derived from French or Italian recipes and have been around a lot longer than the convenient canned varieties. The Campbell Soup Co. introduced the first canned cream soup–cream of mushroom–in 1934. Many cream soups are processed smooth, but this recipe includes diced chicken. Hearty and satisfying, this is a full-flavored recipe.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup unsalted butter
- 1 medium spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- ½ cup plus 1 Tbsp flour
- 7 cups chicken broth, homemade or canned
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2¾ cups cooked, diced chicken
- ½ cup heavy cream
- 2½ tsp dry sherry
- 1 Tbsp kosher salt
- Freshly ground black pepper, to taste
- 2 Tbsp chopped flat-leaf parsley, for garnish
Directions
- Melt butter in large soup pot over medium heat.
- Add onion, celery, and carrots and cook covered until soft, about 12 minutes. Stir occasionally.
- Add flour and cook for 2 minutes, using wooden spoon to stir.
- Pour in broth and bring to a boil while continuously whisking.
- Tie parsley sprigs, thyme, and bay leaf together with kitchen twine and add to soup.
- Lower heat and simmer 15 minutes.
- Stir in chicken and bring to a boil. Remove from heat.
- Whisk heavy cream, sherry, and salt into soup and season with pepper.
- Remove and discard herb bundle.
- Divide among soup bowls and garnish with chopped parsley.
Notes
Using wooden spoons is called for because they don’t heat quickly or react with acidic foods. They also will not melt or leach chemicals.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.