Creamy chicken soup

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

A little heavy cream makes this soup, flavored with fresh parsley and thyme, richer and more velvety.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 3/4 cups boiled and diced chicken
7 cups chicken broth, homemade or canned low-sodium
1/2 cup unsalted butter
1 medium onion, chopped
2 celery stalks, chopped with leaves
2 medium-sized carrots, chopped
1/2 tbsp. plus 1 tbsp. l. flour
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
1/2 cup heavy cream
2.5 tsp dry sherry
1 tbsp coarse salt
Freshly ground black pepper to taste
2 tablespoons chopped parsley leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, cream, sherry, onions, celery, carrot, parsley, thyme, bay leaf, flour

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter. Add the onion, celery, and carrots and cook, covered and stirring occasionally, until softened, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for another 2 minutes.

Pour in the broth and bring to a boil, stirring constantly. Tie the parsley and thyme sprigs and bay leaf together with a piece of kitchen string and add to the soup. Reduce the heat and simmer for 15 minutes.

Add the chicken and bring the soup to a boil. Remove from heat.
Stir the heavy cream into the soup, add sherry, salt, and pepper to taste. Remove and discard the herb bunch. Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.

Categories:

recipe / Festive dishes / Soups / Cream soups

Similar recipes