Yummy Cream of Chicken Soup Recipe
Cream of chicken soup is both nourishing and very very filling at the same time. It is believed that only a cupful of this soup has about 1185 mgs of sodium, which is like 49% of the recommended Daily Value stipulation of this particular mineral! It is also rich in carbohydrates (13.3 gm) out of which 4.1 gms are energy giving sugars and it also caters to about 1.8 gms of the protein requirements of the body. Also a relatively good source of Vitamin A and calcium, it contributes very small amounts of vitamin C and iron to the system as well. So, let us see how to boil up some of this scrumptious soup in that cauldron. Here’s a very yummy but easy cream of chicken soup recipe for you.
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth, homemade or low-sodium canned
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.