Creamy Chicken Soup Food

CREAMY CHICKEN SOUP

Steps:

• In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

CREAM OF CHICKEN SOUP

Steps:

• 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.

CREAM OF CHICKEN SOUP

Steps:

• Melt butter in large heavy saucepan.
• Add onion, celery and garlic and saute until soft.
• Add flour mixing well.
• Cook for 3-4 minutes.
• Add milk, cream and broth mixing well.
• Cook and stir until mixture thickens and comes to a boil.
• Reduce heat and stir in chicken and remaining seasonings.
• Adjust seasonings to taste.
• Cook over low heat 2-3 minutes.

CREAMY CHICKEN SOUP

Steps:

• Melt 25g butter in a large pan. Add onion and chicken and fry for 3-4 minutes until starting to turn translucent. Stir in carrot and potato and fry for 4 minutes. Add the leek and thyme and fry for a further 3 minutes. Set aside.
• Melt remaining butter in the pan. When melted, turn heat down to low and add flour, stirring constantly for 3-4 minutes to make a roux. Pour in stock a little at a time stirring constantly. When all stock added, whisk till smooth. Add the set aside chicken and vegetables. Bring to a simmer and cook, covered, for 10 minutes. Serve with crusty bread.

CHUNKY CREAMY CHICKEN SOUP

Steps:

• In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

CREAM OF CHICKEN SOUP

Steps:

• Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour.
• Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.
• Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly.
• Season with salt and pepper. Sprinkle with parsley. Serve.