Mothers Cream Of Chicken Soup Food

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.

LEMONY CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

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.

MOTHER'S CREAM OF CHICKEN SOUP

Steps:

• Make chicken stock.
• Melt butter in large heavy saucepan over medium-high heat.
• When foam subsides, add garlic; saute until fragrant, about 30 seconds.
• Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
• Add flour, stirring until well mixed.
• Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
• Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
• Remove saucepan from heat; discard bay leaves.
• Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
• Return puree to saucepan, stir to combine.
• Heat soup until hot; season with salt and pepper to taste.
• Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
• Serve immediately.