Old fashioned cream of chicken soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 12½ | cup | Water |
| 1 | Onion, unpeeled, pierced with 2 whole cloves | |
| 2 | Celery stalk, with leaves | |
| 2 | Carrots, cut into 2-inch pieces | |
| ½ | Stick unsalted butter OR -- | |
| ¼ | cup | Olive oil |
| 1 | large | Onion, white, minced |
| 2 | Celery stalks, minced | |
| 4 | Parsley sprigs | |
| 12 | Peppercorns, whole black | |
| 1 | Bay leaf | |
| 1 | tablespoon | Thyme, fresh OR -- |
| 1 | teaspoon | Thyme, dried, crumbled |
| ½ | cup | All-purpose flour |
| 3 | cups | Milk |
| 1 | cup | Whipping cream |
| 1 | tablespoon | Dry sherry |
| 1 | tablespoon | Green peppercorn mustard |
Directions
STOCK
CREAM SOUP
FOR STOCK: Preheat oven to 400F. Pat chickens dry.
Place in heavy roasting pan. Roast until juices run clear when chicken is pierced in thickest part of thigh, about 45 minutes.
Remove chicken from pan. Set roasting pan over medium heat. Add ½ cup water and bring to boil, scraping up any browned bits. Transfer liquid to large pot. Add remaining 12 cups water, onion, celery, carrots, parsley, peppercorns, bay leaf and thyme to pot. Skin and bone chicken. Add skin and bones to pot. Bring stock to boil, skimming surface occasionally. Reduce heat and simmer for 3 hours.
Strain stock into large saucepan. Boil until reduced to 3 cups, about 40 minutes. (Can be prepared 3 days ahead and refrigerated.) Degrease stock.
FOR SOUP: Melt butter in heavy large saucepan over low heat. Add onion and celery and cook until onion is translucent, stirring frequently, about 15 minutes; do not brown. Puree mixture in processor or blender.
Return to pan. Add flour and stir over low heat 3 minutes. Whisk in stock. Increase heat and bring to boil. Gradually whisk in milk.
Reduce heat and simmer until thickened, stirring frequently, about 20 minutes. Dice chicken and add to soup. Add cream, Sherry, mustard, salt and pepper. Stir until heat through. Ladle into bowls. Top with parsley.
Serves: 8 Posted by: Linda Caldwell (KKPD13B) - Prodigy Reposted by: Debbie Carlson
Submitted By DEBBIE CARLSON On 09-27-95